Japanese Chirashi Bowl

Instructions

1. Prepare the rice
   Place the rinsed rice and water in a rice cooker or medium pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Make sushi vinegar
   In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar dissolves, stirring occasionally. Remove from heat and let cool to room temperature.
3. Season the rice
   Transfer the cooked rice to a large wooden bowl (hangiri) or a wide, shallow non-metallic bowl. Pour the sushi vinegar mixture over the rice and gently fold it in using a cutting motion with a rice paddle or wooden spoon. Fan the rice as you mix to help it cool quickly and achieve a glossy finish.
4. Prepare toppings
   While the rice is cooling, prepare all your toppings. Slice the fish into thin, bite-sized pieces. Cut cucumber into thin slices. Slice the avocado just before assembling to prevent browning.
5. Assemble the bowls
   Divide the seasoned sushi rice among four serving bowls. Arrange the sliced sashimi, shrimp, avocado, and cucumber artfully on top of the rice in each bowl.
6. Add garnishes
   Sprinkle each bowl with toasted sesame seeds and strips of nori. Add a small mound of pickled ginger on the side and a small dab of wasabi.
7. Serve immediately
   Serve the chirashi bowls immediately with small dishes of soy sauce on the side for dipping. The dish should be eaten while the rice is still slightly warm and the fish is cool.