Chirashi Bowls
Ingredients
- 1 1/2 c. sushi rice
- 1 1/2 c. water
- 1/4 c. unseasoned rice vinegar
- 2 1/2 tbsp. granulated sugar
- 1 tsp. kosher salt
- 1 Persian cucumber, very thinly sliced
- 1/4 tsp. kosher salt, plus more
- 1 tbsp. unseasoned rice vinegar
- 1 tsp. granulated sugar
- 1/4 tsp. soy sauce
- 1/4 tsp. toasted sesame oil
- 1 large egg
- Pinch of kosher salt
- 1/2 tsp. vegetable oil
- 1 sheet toasted nori
- 1/4 lb. large shrimp (about 4), peeled and deveined
- 1/3 lb. sushi-grade salmon
- 1/3 lb. sushi-grade tuna
- Black and white sesame seeds, for garnish
- 1 avocado, sliced
- 4 lemon slices
- 2 oz. ikura (salmon roe)
- Wasabi and pickled ginger, for serving
Instructions
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