Chirashi Sushi (ちらし寿司)

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon salt
• 8 oz sashimi (assorted)
• 2 sheets nori (seaweed)
• 1 medium cucumber
• 1 medium carrot
• 1 oz pickled ginger
• 1 teaspoon wasabi
• 1 tablespoon sesame seeds
• 2 stalks green onions

Instructions

1. 1

   Rinse 2 cups of sushi rice under cold water until the water runs clear, about 2-3 minutes.

2. 2

   In a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium-high heat.

3. 3

   Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.

4. 4

   Remove the saucepan from heat and let it sit, covered, for 10 minutes.

5. 5

   In a small bowl, mix 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt until dissolved.

6. 6

   Fluff the rice with a fork and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

7. 7

   While the rice cools, prepare the toppings: thinly slice the sashimi, cucumber, and carrot into matchsticks.

8. 8

   Cut the nori sheets into thin strips or small squares for garnish.

9. 9

   Once the rice has cooled, divide it into 4 bowls.

10. 10

    Arrange the sashimi, cucumber, carrot, and nori on top of the rice in each bowl.

11. 11

    Garnish with pickled ginger, a dollop of wasabi, sesame seeds, and chopped green onions.

12. 12

    Serve immediately and enjoy your colorful Chirashi Sushi!