Chirashi Zushi

Ingredients

• 2 cups Japanese short-grain rice, uncooked
• 2 cups water, for cooking rice
• 1 small piece kombu, optional
• 1/3 cup rice vinegar
• 3 tbsp sugar
• 1 tsp salt
• 12 oz assorted sashimi-grade fish (tuna, salmon, yellowtail), thinly sliced
• 4 large cooked shrimp, butterflied, optional
• 4 large eggs
• 1 tsp sugar, for the eggs
• Pinch of salt, for the eggs
• 1/2 cup shelled edamame, blanched
• 1 small cucumber, thinly julienned
• 2 tbsp pickled ginger
• 1 sheet nori, cut into thin strips
• 2 tbsp ikura (salmon roe), optional
• 1 tbsp toasted sesame seeds
• Wasabi and soy sauce, for serving

Before you cook

• Rinse the rice in cold water until the water runs mostly clear, then let it drain and soak for 20 minutes
• Whisk the rice vinegar, 3 tbsp sugar, and 1 tsp salt together in a small bowl until dissolved
• Beat the eggs with 1 tsp sugar and a pinch of salt for the thin omelet
• Slice the sashimi-grade fish thinly and keep it well chilled
• Blanch the edamame in boiling water for 2 minutes, then drain and cool
• Julienne the cucumber
• Slice the nori into thin strips

Steps

1. Cook the soaked rice with the 2 cups water and the piece of kombu in a rice cooker or covered pot until tender
2. Remove the kombu and turn the hot cooked rice out into a large wide bowl or tray
3. Pour the vinegar mixture over the hot rice while fanning it, then fold gently with a rice paddle to coat every grain without mashing it
4. Spread the seasoned rice out and let it cool to room temperature before topping
5. Heat a lightly oiled nonstick pan over medium-low heat and pour in a thin layer of the beaten egg
6. Cook the egg sheet until just set, then flip briefly and remove it to a cutting board
7. Repeat with the remaining egg to make more thin sheets, then stack and slice them into thin ribbons
8. Divide the cooled sushi rice among four serving bowls, pressing it into an even layer in each
9. Arrange the sliced sashimi over the rice in each bowl, overlapping the pieces slightly
10. Add the butterflied shrimp if using
11. Scatter the egg ribbons, blanched edamame, and julienned cucumber over the top
12. Tuck a small mound of pickled ginger to one side of each bowl
13. Sprinkle the nori strips and toasted sesame seeds over everything
14. Spoon a small amount of ikura on top if using
15. Serve immediately with wasabi and soy sauce on the side