Can I use cooked toppings instead of raw fish?

Yes. Grilled eel, cooked shrimp, simmered shiitake, kinshi tamago, or tamagoyaki work well. You can mix raw and cooked ingredients or use only cooked toppings.

How do I season the sushi rice?

Warm rice vinegar with sugar and salt, then fold into hot sushi rice. The standard ratio is 1/3 cup vinegar, 1 tablespoon sugar, and salt to taste per 2 cups rice.

What's the best way to slice raw fish for chirashizushi?

Use sushi-grade fish (tuna, salmon, yellowtail, or squid) and cut thin slices roughly 2-by-1 inch with a very sharp knife. Slice against the grain for tenderness.

Can I make chirashizushi ahead of time?

Prepare components separately and assemble just before serving. Rice can be seasoned a few hours ahead and kept at room temperature; keep fish and toppings refrigerated until plating.

Is chirashizushi hard to make?

No. It requires much less skill than rolled sushi since there's no rolling involved. Focus on neat slicing, good-quality ingredients, and balanced visual arrangement.

Chirashizushi (Scattered Sushi Bowl)

Name: Chirashizushi (Scattered Sushi Bowl)
Yield: 4 servings
Cuisine: asian
Ingredients: 2 cups sushi rice; 1/3 cup rice vinegar; 1 tablespoon sugar; Kosher salt; 1 1/2 pounds assorted sushi-grade raw fish (such as tuna, salmon, yellowtail and/or squid), cut into thin slices roughly 2-by-1 inch; 1/4 cup salmon roe or 2 tablespoons flying fish roe; 8 to 12 thin slices peeled Japanese or English cucumber (cut on the diagonal); Handful daikon radish sprouts; Handful julienned toasted seaweed (kizami nori); 4 thin slices lemon, optional; 4 shiso leaves, optional; Sliced pickled ginger, for serving; Wasabi, for serving; Soy sauce, for serving

CookOSBeta

Chirashizushi (Scattered Sushi Bowl) | CookOS

Ingredients

2 cups sushi rice
1/3 cup rice vinegar
1 tablespoon sugar
Kosher salt
1 1/2 pounds assorted sushi-grade raw fish (such as tuna, salmon, yellowtail and/or squid), cut into thin slices roughly 2-by-1 inch
1/4 cup salmon roe or 2 tablespoons flying fish roe
8 to 12 thin slices peeled Japanese or English cucumber (cut on the diagonal)
Handful daikon radish sprouts
Handful julienned toasted seaweed (kizami nori)
4 thin slices lemonoptional
4 shiso leavesoptional
Sliced pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving

14 Ingredients

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Instructions

1
For the sushi rice: Rinse the rice under cold water until the water is completely clear. Place the rice and 3 cups water in a large saucepan and let it soak for 30 minutes.
2
Bring the water and rice to a boil, then lower to a simmer and cook, covered, until tender, about 20 minutes. Keep covered and remove from the heat; let sit for 10 minutes. (This process will yield about 6 cups cooked rice.)
3
Whisk together the vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. Place the rice in a large bowl and evenly sprinkle the vinegar mixture over the top. While fanning the rice (see Cook’s Note), use a rice paddle or wooden spoon to quickly cut in and then gently fold the ingredients together until thoroughly combined and no more steam comes off the rice, about 10 minutes. Cover the rice with a damp towel to prevent it from drying out and set aside until just above room temperature, about 10 minutes more.
4
For the toppings: When the rice is ready, divide it among 4 bowls or shallow vessels. (Alterna-tively, you can assemble the chirashi on 1 large platter.) Top with the fish, roe, cucumber, radish sprouts and seaweed, either in groups or scattered, leaving a small space for the shiso (if using), ginger and wasabi.
5
For serving: Tuck a lemon slice if using along the side of each bowl. Lay a shiso leaf if using on the rice. Place some ginger and a dab of wasabi on each leaf. Serve with soy sauce in 4 very small dishes. You can mix the wasabi into the soy sauce and dip the sliced fish into it as you eat. You can also drizzle the soy-wasabi mixture over the chirashi, although that can make the rice wet and difficult to scoop up.