Chirashi – Scattered Sushi Rice and Raw Fish

, from Issue #72. May, 2017
Photography by Josh Griggs.
Chirashi – Scattered Sushi Rice and Raw Fish

Use the recipe as a guide for making your own version of deconstructed sushi – any super fresh seafood can be used.

Serves: 6–8


2 cups sushi rice
5 tablespoons sushi seasoning (available in most supermarkets)

Suggested accompaniments
thinly sliced fresh white fish, salmon or tuna (I allow 100 grams per person)
sliced avocado
pickled ginger
Kewpie mayonnaise
toasted sesame seeds
lime or lemon wedges
nori crackers
soy sauce, for dipping
wasabi paste


Rice: Rinse the rice in cold water until the water becomes clear, then soak in water for 30 minutes. Bring to the boil, then cover and cook over a low heat for 20 minutes. A simmer mat is perfect for cooking rice. Remove from the heat and leave covered, for 15 minutes. Transfer to a large plastic tray or chopping board and sprinkle over the sushi seasoning. Stir gently using a cutting and folding motion to combine. Cool before using. 

To serve: Arrange mounds of rice on plates or small platters and top with the fish. Add the other accompaniments and serve immediately. This makes enough rice for 6–8 servings.