Chirashi Bowl

Instructions

1. Prepare the rice
   Place the rinsed rice and water in a rice cooker and cook according to manufacturer's instructions. Alternatively, cook in a heavy-bottomed pot: bring to a boil, reduce heat to low, cover and simmer for 15 minutes, then remove from heat and let stand, covered, for 10 minutes.
2. Make sushi vinegar
   While rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan. Heat over low heat until sugar dissolves, stirring occasionally. Remove from heat and let cool to room temperature.
3. Season the rice
   Transfer the hot cooked rice to a large, wide, non-metallic bowl. Drizzle the vinegar mixture over the rice. Using a rice paddle or wooden spoon, gently fold the vinegar into the rice with a cutting motion, being careful not to mash the rice. Fan the rice as you mix to help it cool and develop a glossy finish.
4. Prepare the toppings
   While the rice cools to room temperature, prepare all the seafood toppings. Ensure the fish is very fresh and properly handled. Cut the tuna and salmon into bite-sized cubes. Slice the cucumber and avocado, and cut the nori into thin strips.
5. Assemble the bowls
   Divide the seasoned rice among 4 serving bowls. Arrange the tuna, salmon, shrimp, avocado, cucumber, and tobiko attractively on top of the rice. The traditional approach is to create a colorful, scattered arrangement rather than organizing toppings in sections.
6. Garnish and serve
   Sprinkle with nori strips and add a small mound of pickled ginger on the side of each bowl. Serve immediately with wasabi and soy sauce on the side for each person to add according to their preference.