Step by step

Method

4 steps

1. 1

   Season warm short-grain rice: for about 3 cups cooked rice, fold in 2–3 tablespoons rice vinegar mixed with 1 teaspoon sugar and ½ teaspoon salt. Fan or stir until the rice looks glossy and cooled enough to mound — sticky but not mushy.

2. 2

   Prep toppings while the rice settles: slice cucumber thin, cube avocado, flake cooked salmon or arrange imitation crab, and scramble a thin egg sheet then slice into ribbons (kinshi tamago) if you like. Keep pieces bite-size so every scoop gets a mix.

3. 3

   Mound the sushi rice in bowls. Scatter the toppings over in sections or mixed — chirashi means "scattered," so neat rows aren't required. Add a little tobiko or sesame if you have it.

4. 4

   Serve with soy sauce on the side, pickled ginger, and wasabi. Eat soon; the rice firms as it sits and the fish is best cool, not fridge-cold.