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Chirashi Recipe

Japanese · Main course · 50 min total

Chirashi is a Japanese dish of vinegared rice topped with a colorful assortment of raw fish and vegetables. This recipe is an easy home-cook version that's perfect for a quick and impressive meal.

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1/3 cup rice vinegar
• 3 tablespoons sugar
• 1 teaspoon salt
• 200g sashimi-grade salmon, sliced
• 200g sashimi-grade tuna, sliced
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 2 sheets nori, cut into strips
• 2 tablespoons pickled ginger
• 2 tablespoons soy sauce
• 1 tablespoon sesame seeds, toasted

Instructions

1. Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or pot; cook according to manufacturer's instructions or bring to a boil, then simmer covered for 15 minutes and let stand 10 minutes.
2. While rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. When rice is done, transfer to a large bowl and fold in vinegar mixture. Fan the rice to cool it to room temperature.
3. Divide the seasoned rice among 4 bowls. Arrange slices of salmon, tuna, avocado, cucumber, and carrot on top of the rice in an attractive pattern.
4. Garnish with nori strips, pickled ginger, and sesame seeds. Serve with soy sauce on the side.

Tips

• Use the freshest sashimi-grade fish available for best flavor and safety.
• Chirashi can be made with other toppings like cooked shrimp, tamago (egg), or vegetables.
• Leftover rice and toppings can be stored separately in the refrigerator for up to one day.

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