Chirashi is sliced fish served fresh on warm sushi rice is the ideal low-effort lunch for sushi lovers.
Make the sushi rice: To a fine-mesh sieve set over a bowl, add the rice and cover with cold water. Using your hands, swish the rice to release its starch . Discard the water, cover with fresh water, swish again, and repeat until the water is clear after swishing, 3–6 changes. Drain well.Transfer the rice to a rice cooker, add 1¼ cups water, and cook according to the manufacturer’s directions.
Using a rubber spatula, transfer the rice in an even layer to the bottom of a shallow nonreactive bowl, then drizzle with the vinegar mixture and stir to combine. Cover with a damp towel and set aside to cool slightly, about 20 minutes.Ten minutes prior to serving, remove the seafood from the refrigerator. When ready to serve, onto the bottom of a serving bowl, spread 1½ cups of the cooked rice . Arrange the sliced seafood over the top, followed by the salmon roe, vegetables, and omelet.
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