Chirashi Bowl

The Method for Chirashi Bowl

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1. Rinse the rice until the water runs clear. Simmer it covered in 300 ml water for 12 minutes, then rest covered for 10 minutes.

   Mark done Start 12 min timer

2. Warm the vinegar, sugar and salt until dissolved, fold into the rice with a cutting motion and cool.

   Mark done

3. Slice the fish across the grain into pieces 1 cm thick.

   Mark done

4. Divide the rice between two bowls, top with the fish, cucumber and avocado, and add the pickled ginger, soy sauce, wasabi and sesame seeds.

   Mark done

Keep an Eye on These

1. Buy sashimi-grade fish and keep it cold.
2. Cool the rice before adding the fish.
3. Cut the fish with one long stroke.
4. Eat straight away.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

What to Serve It With

Miso soup · Edamame · Seaweed salad · Green tea

Keeping Chirashi Bowl

Best eaten at once. Raw fish should not be kept.

Questions People Ask

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.