Chirashi-Style Rice with Teriyaki Salmon

Ingredients

• 1 cup Sushi rice (or short-grain rice)
• 1.25 cups Water
• 2 tbsp Rice vinegar
• 1 tbsp Sugar
• 0.5 tsp Salt
• 10 oz Salmon fillet
• 3 tbsp Soy sauce
• 2 tbsp Mirin (or sweet cooking rice wine)
• 1 tbsp Honey (or brown sugar)
• 1 tsp Sesame oil
• 1 tsp Cornstarch(optional)
• 1 tbsp Water (for cornstarch slurry)(optional)
• 0.5 cup Cucumber
• 0.25 cup Carrot
• 1 sheet Nori sheets(optional)
• 2 tbsp Pickled ginger(optional)
• 1 tbsp Toasted sesame seeds

Instructions

1. 1

   Cook the rice: Rinse sushi rice until water runs mostly clear. Combine rice and water in a pot; bring to a boil, cover, reduce to low, and simmer until tender (about 12–13 minutes). Turn off heat and rest covered 10 minutes.

2. 2

   Season the rice: Mix rice vinegar, sugar, and salt until dissolved. Fluff hot rice, drizzle seasoning over, and gently fold. Keep warm.

3. 3

   Make quick teriyaki salmon: Cut salmon into bite-size pieces. In a bowl, stir soy sauce, mirin, honey, and sesame oil. Heat a skillet over medium-high, add salmon, and cook 4–5 minutes, turning, until mostly cooked. Pour in teriyaki sauce and simmer 2–3 minutes until glossy; if using cornstarch, stir cornstarch with water and add to thicken for 30–60 seconds.

4. 4

   Assemble chirashi bowls: Thinly slice cucumber and carrot. Fluff rice into two bowls. Top with teriyaki salmon, then add cucumber, carrot, sesame seeds, and optional nori and pickled ginger. Serve immediately.