Chirashi Sushi Bowl With Seasonal Toppings No Shellfish 1771706878035 0brc

Ingredients

• 2 cups Sushi Rice (Short-grain white rice)
• 0.25 cup Rice Vinegar
• 2 tablespoons Granulated Sugar
• 8 ounces Sashimi-grade Salmon
• 8 ounces Sashimi-grade Yellowtail (Hamachi)
• 0.5 cup English Cucumber, thinly sliced
• 4 ounces Tamagoyaki (Japanese Omelet), cubed
• 2 tablespoons Pickled Ginger (Gari)(optional)
• 4 pieces Shiso Leaves
• 2 tablespoons Ikura (Salmon Roe)
• 1 teaspoon Toasted Sesame Seeds(optional)
• 1 teaspoon Wasabi Paste

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.

2. 2

   In a small bowl, whisk together the rice vinegar, sugar, and a pinch of salt until the sugar is fully dissolved.

3. 3

   Transfer the cooked rice to a large wooden bowl (hangiri) and gently fold in the vinegar mixture using a slicing motion with a rice paddle while fanning it to cool.

4. 4

   Slice the salmon and yellowtail into uniform, bite-sized rectangular pieces against the grain.

5. 5

   Divide the seasoned sushi rice evenly into four serving bowls, smoothing the surface slightly.

6. 6

   Arrange the fish slices, tamagoyaki cubes, and cucumber slices aesthetically over the rice base.

7. 7

   Garnish each bowl with a shiso leaf, a dollop of ikura, and a sprinkle of toasted sesame seeds.

8. 8

   Serve immediately with a side of soy sauce, pickled ginger, and wasabi.