Chirashi Sushi
A vibrant and celebratory Japanese 'scattered sushi' bowl, featuring perfectly seasoned sushi rice generously topped with an artful arrangement of sashimi-grade fish, sweet tamago (Japanese omelet), fresh vegetables, and flavorful garnishes.
🧂 Ingredients
- 400 g Sushi rice (short-grain Japanese rice)(Rinse thoroughly until water runs clear, then cook according to package directions.)
- 60 ml Rice vinegar(For seasoning sushi rice.)
- 2 tbsp Sugar
- 1 tsp Salt
- 400 g Sashimi-grade fish(Assorted, such as tuna, salmon, yellowtail. Ensure it's labeled for raw consumption.)
- 2 pieces Tamago (Japanese rolled omelet)(Homemade or store-bought. Sliced into bite-sized pieces.)
- 1 medium Cucumber(Thinly sliced or cut into matchsticks.)
- 8 leaves Shiso leaves(Washed and dried.)
- 2 sheets Nori (seaweed)(Toasted and thinly sliced into strips or small squares.)
- 60 g Ikura (salmon roe)(For a burst of briny flavor and color.)
- for serving Pickled ginger (gari)(Palate cleanser.)
- for serving Soy sauce(Preferably low-sodium Japanese soy sauce.)
- optional, for serving Wasabi paste
👨🍳 Instructions
- 1
Prepare the sushi rice: Cook the rinsed sushi rice according to package directions. While the rice is cooking, gently heat the rice vinegar, sugar, and salt in a small saucepan over low heat, stirring until the sugar and salt are dissolved. Do not boil. Once the rice is cooked, transfer it to a large, non-metallic bowl. Gradually pour the vinegar mixture over the hot rice, fanning the rice as you mix with a rice paddle or wooden spoon to cool it quickly and distribute the seasoning evenly. The rice should be glossy and slightly sticky. Cover with a damp cloth and let it cool to room temperature (about 20-30 minutes).
⏱️ 40 minutes - 2
Prepare the toppings: Slice the sashimi-grade fish into bite-sized pieces, about 1/4-inch thick, against the grain. If using whole tamago, slice it into 1/2-inch thick strips. Thinly slice the cucumber. Wash and dry the shiso leaves. Toast the nori sheets lightly over a low flame or in a dry pan until fragrant and slightly crisp, then cut into thin strips or small squares.
⏱️ 20 minutes - 3
Assemble the bowls: Divide the cooled sushi rice evenly among four individual serving bowls. Gently press the rice down to create a flat surface. Sprinkle a layer of shredded nori over the rice in each bowl.
⏱️ 5 minutes - 4
Arrange the toppings: Artfully arrange the sliced sashimi, tamago, and cucumber over the rice. Dot with ikura for a pop of color and flavor. Tuck a few shiso leaves around the arrangement. Serve immediately with pickled ginger and soy sauce on the side. Offer wasabi paste for those who like a spicy kick.
⏱️ 10 minutes
💡 Pro Tips
- ✓Always use fish specifically labeled as 'sashimi-grade' or 'sushi-grade' to ensure safety and quality.
- ✓The beauty of Chirashi Sushi lies in its presentation. Take your time to arrange the toppings attractively.
- ✓Ensure the sushi rice is cooled to room temperature before serving; hot rice will wilt the toppings and affect the texture.
- ✓For homemade tamago, whisk eggs with a touch of sugar, soy sauce, and dashi, then cook in thin layers in a square pan, rolling as you go.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Incorporate other seasonal ingredients like avocado, cooked shrimp, unagi (eel), or blanched asparagus.
- For a vegetarian version, omit the fish and ikura, and add more vegetables like marinated shiitake mushrooms, edamame, or thinly sliced radishes.