Chirashi Sushi

Method

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.

1. 1

   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. 2

   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. 3

   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. 4

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

5. 5

   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.