Chirashi Sushi (Scattered Sushi Bowl)
A colourful bowl of vinegared rice topped with assorted sashimi, vegetables and pickles, offering a quick yet authentic Japanese lunch.
- Prep
- 20 min
- Total
- 20 min
- Serves
- 4
- Difficulty
- Easy
Method
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Step 1 of 5
Rinse the sushi rice under cold water until the water runs clear, then combine with water in a saucepan and bring to a boil; reduce to a simmer, cover and cook for 12 minutes.
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Step 2 of 5
Remove from heat and let stand, covered, for 10 minutes; meanwhile whisk rice vinegar, sugar and salt until dissolved.
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Step 3 of 5
Transfer the rice to a large bowl, drizzle the seasoned vinegar over it and fold gently with a wooden spatula, fanning to cool it to room temperature.
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Step 4 of 5
Divide the rice among four bowls, shaping it into a shallow mound.
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Step 5 of 5
Arrange the sliced salmon, tuna, shrimp, cucumber, carrot, and nori strips artfully on top of the rice, drizzle with soy sauce and sesame oil, and sprinkle with sesame seeds; serve with pickled ginger on the side.
Notes from the kitchen
If sashimi-grade fish is unavailable, use cooked fish like grilled salmon or smoked mackerel; store any leftover rice in an airtight container at room temperature for up to 4 hours.
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