Chirashi

Indulge in a vibrant bowl of Chirashi, where fluffy sushi rice meets fresh sashimi-grade fish, crisp edamame, and colorful veggies. Perfect for a cozy weeknight dinner or a delightful weekend treat.

• 2 cups sushi rice
• 2 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 200 grams sashimi-grade fish
• 1 carrot shredded
• 100 grams edamame
• 2 tablespoons nori

Method

1. 1

   Rinse the sushi rice under cold water until the water runs clear.

2. 2

   Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.

3. 3

   In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved.

4. 4

   Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.

5. 5

   Arrange the cooled rice in a serving bowl or plate.

6. 6

   Top the rice with slices of sashimi-grade fish, shredded carrot, and edamame.

7. 7

   Sprinkle with nori strips for garnish.

8. 8

   Serve immediately with soy sauce on the side, if desired.