Chirashi Bowl

Instructions

1. 1

   Cook the rice

   Rinse the rice several times, until the water runs mostly clear. Drain well. Cook in a rice cooker with 1 cup water, or according to your rice cooker markings.

2. 2

   Season the rice

   While the rice cooks, stir together the rice vinegar, sugar, and salt until dissolved. Transfer the hot rice to a wide bowl. Sprinkle the vinegar mixture over the rice and fold gently with a rice paddle or spatula — do not mash it. Let the rice cool until warm or room temperature; chirashi is best when the rice isn't hot enough to warm the fish.

3. 3

   Prep the fish

   Keep the fish cold until you are ready to assemble. Slice the sashimi about ¼ inch thick, cutting at a slight angle so each piece is broad and easy to lay over the rice. If using scallop, slice it in half horizontally. If using cooked shrimp, butterfly it or slice it in half lengthwise.

4. 4

   Build the bowls

   Divide the sushi rice between two shallow bowls. Lay shiso leaves over part of the rice, then arrange the sashimi in small sections instead of mixing everything together. Add the tamago, pickled ginger, takuan, and any scallop, shrimp, or ikura you chose. Finish with a small dab of wasabi and a sprinkle of sesame seeds if using.

5. 5

   Serve

   Serve right away with soy sauce on the side. I prefer dipping the fish lightly into soy sauce as I eat instead of pouring soy sauce over the whole bowl, but either works.