Chirashi-Style Sushi Bowl

Ingredients

• 1 cup Sushi rice (uncooked)
• 3 tbsp Rice vinegar
• 1 tbsp Sugar
• 1 tsp Salt
• 1.25 cups Water
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tbsp Toasted sesame seeds
• 1 small Cucumber
• 6 oz Sliced cooked fish (or firm tofu, cubed)
• 1 sheet Nori strips (optional)(optional)

Instructions

1. 1

   Cook the sushi rice: rinse the rice, then combine with water and cook until tender (about 10 minutes in a rice cooker or according to package directions).

2. 2

   While the rice cooks, make the sushi seasoning by stirring rice vinegar, sugar, and salt until dissolved; set aside.

3. 3

   Slice the cucumber into thin half-moons. If using tofu, cube it and pat dry; if using fish, use pre-sliced cooked fish.

4. 4

   Season the hot rice with the sushi seasoning and cool slightly (about 5–10 minutes).

5. 5

   Mix soy sauce and sesame oil for the dressing. Assemble bowls with rice, top with fish/tofu and cucumber, drizzle with dressing, and finish with sesame seeds (and nori if using).