Cookwith

Name: Japanese Chirashi Sushi (Scattered Sushi Bowl)
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 cup sushi rice; 1 1/4 cups water; 2 tbsp rice vinegar; 1 tbsp sugar; 1/2 tsp salt; 4 oz sashimi-grade salmon; 4 oz sashimi-grade tuna; 1/2 small cucumber; 1/2 small carrot; 2 radishes; 1/4 avocado; 1 sheet nori (seaweed); 1 tbsp pickled ginger; 1 tbsp toasted sesame seeds; 2 tbsp soy sauce (for serving); 1 tsp wasabi (optional)

Japanese Chirashi Sushi (Scattered Sushi Bowl)

CrushedLemon1034

Chirashi Sushi is a Japanese classic that turns knife skills into edible art. Each component—delicate slices of sashimi, precisely julienned vegetables, and neatly fanned avocado—showcases your cutting precision. The vibrant ingredients are arranged atop seasoned sushi rice, creating a show-stopping bowl that's as beautiful as it is delicious. This dish is perfect for practicing fine cuts and impressing with presentation, making it an ideal choice for honing your knife technique.

Ingredients

Instructions

Rinse the sushi rice under cold water until the water runs clear. Drain well.
Combine rice and water in a saucepan. Bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold into the rice and allow it to cool to room temperature.
While rice cools, use your sharpest knife to slice salmon and tuna into thin, even slices. Cut the cucumber and carrot into very thin matchsticks (julienne). Slice radishes into paper-thin rounds. Cut avocado into thin fans. Cut nori into thin strips with scissors or a knife.
To assemble, spread seasoned rice in a wide, shallow bowl or platter. Artfully arrange the fish, vegetables, and avocado over the rice for maximum color contrast and visual appeal.
Sprinkle with sesame seeds. Garnish with pickled ginger and nori strips. Serve with soy sauce and wasabi on the side.