Chirashi Zushi (Scattered Sashimi Rice Bowl)

Place 2 bowls of warm cooked rice in a wide bowl and sprinkle 3 teaspoons sushi vinegar evenly over the surface.

Fold with a wooden paddle in cutting motions so the grains stay whole and glossy.

When the rice looks evenly glossy, spread it out and let the steam escape until it is just warm.

Do not top hot rice with sashimi, or the fish can soften and lose its clean texture.

Beat and strain 3 eggs.

Cook them in a thin sheet in a nonstick pan over medium-low heat, flip when the edges dry, cool, then slice into 3 mm strips.

Scrape the seeds from half a cucumber and cut it into 3 mm half moons.

Slice 50 g lotus root thinly, blanch it in boiling water for 1 minute, then spread it in a sieve and drain well.

Keep 100 g salmon sashimi and 100 g tuna sashimi chilled until just before assembly.

If the surface is wet, press gently with a clean towel so the rice does not become watery under the fish.

Spread the shari evenly in a wide bowl and fan the sashimi over it.

Arrange egg strips, cucumber, and lotus root in separate color sections, then mound 2 teaspoons salmon roe in the center and serve promptly.