Chirashi Sushi

Glistening vinegared rice where every grain stays distinct, topped with vibrant slices of fresh tuna and salmon. The crunch of cucumber and creamy avocado balance perfectly under a sprinkle of sesame seeds.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 709
• Protein: 35 g
• Carbs: 91 g
• Fat: 22 g

Ingredients

• 400 g White rice ( rinsed )
• 60 ml Rice vinegar
• 2 tbsp White sugar
• 1 tsp Gray sea salt
• 200 g Oncorhynchus kisutch ( sliced )
• 200 g Atlantic bluefin tuna ( sliced )
• 2 piece Egg ( as omelet strips )
• 0.5 piece Cucumber ( in sticks )
• 1 piece Persea americana Mill. ( sliced )
• 1 piece nori seaweed ( in filaments )
• 1 tbsp sesame seeds
• 4 tbsp soy sauce
• 1 tsp wasabi
• 20 g pickled ginger

Instructions

1. Rice preparation

   Rinse the rice thoroughly in a bowl. Gently rub the grains and change the water until it runs perfectly clear. Let the rice drain in a sieve for 30 minutes before cooking with an equal volume of water.

2. Seasoning the rice

   In a small saucepan, heat the rice vinegar with sugar and salt without boiling. Pour this mixture over the hot rice in a large flat container. Mix gently with a wooden spatula using a cutting motion to avoid mashing the grains, while fanning the rice to cool it quickly.

3. Slicing proteins

   Slice the salmon and tuna into regular 5 mm thick pieces. Use a single, clean knife stroke to avoid tearing the flesh. Whisk the eggs and cook a very thin omelet, then slice it into fine strips.

4. Vegetable garnishes

   Slice the cucumber into thin matchsticks. Cut the avocado into slices. Cut the nori sheet into very fine filaments using scissors.

5. Plating

   Divide the lukewarm rice into bowls. Harmoniously arrange the fish slices, omelet, avocado, and cucumber on top. Sprinkle with sesame seeds and nori filaments. Serve with wasabi, ginger, and soy sauce.

Chef's tips

• Fan the rice with a fan or cardboard while incorporating the vinegar to give it its characteristic glossy look.
• The fish must be cut cold, straight from the refrigerator, for perfect hold.
• Never store the rice in the fridge before serving; it will become hard and lose its softness.

Storage

Consume immediately. Raw fish does not keep well and the rice hardens when cold.