Chirashi Sushi

Ingredients

Sushi rice

2 cups

Water

2 1/2 cups

Rice vinegar

1/4 cup

Sugar

2 tablespoons

Salt

1 teaspoon

Fresh sashimi (tuna, salmon, or your choice)

8 ounces, thinly sliced

Cucumber

1, thinly sliced

Avocado

1, sliced

Radish

1, thinly sliced

Carrot

1, julienned

Nori (seaweed)

2 sheets, cut into strips

Sesame seeds

2 tablespoons, toasted

Pickled ginger

to taste

Wasabi

to taste

Soy sauce

to taste

Instructions

1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
2. In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to package instructions or until the rice is tender and the water is absorbed.
3. While the rice is cooking, in a small bowl, mix together the rice vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved. This mixture will season the rice.
4. Once the rice is cooked, transfer it to a large bowl. While it's still warm, drizzle the vinegar mixture over the rice. Gently fold the rice with a spatula or wooden spoon to incorporate the seasoning without mashing the grains. Allow the rice to cool to room temperature.
5. Prepare your toppings: thinly slice the sashimi, cucumber, avocado, and radish. Julienne the carrot for added texture.
6. To assemble the Chirashi, divide the seasoned sushi rice among serving bowls, creating a generous base.
7. Artfully arrange the sliced sashimi, cucumber, avocado, carrot, and radish on top of the rice, making each bowl visually appealing and colorful.
8. Sprinkle each bowl with toasted sesame seeds and garnish with strips of nori for added flavor and crunch.
9. Serve with soy sauce, wasabi, and pickled ginger on the side, allowing each diner to customize their bowl according to their taste.