Ingredients for Chirashi Sushi

Let's take a moment to prepare. Gather the following, or adapt with what you have.

Feel free to use this as a checklist, your progress will be saved as you go, so you can return anytime.

Equipments

⚖️ Measuring cup / Scale

🥣 Mixing bowl & strainer (for rinsing and seasoning rice)

🍲 Pot with lid or rice cooker (for cooking rice)

⏲️/📱 Timer

🍚 Wide bowl & rice paddle / spoon (for cooling and folding rice)

⬜ Cloth (for covering the seasoned rice)

🔪 Sharp knife & cutting board (for sashimi and toppings)

🍶 Small plates & bowls (for serving, dipping, toppings)

Essentials

🍚 Sushi rice — 1 /2 cup/100g (uncooked) serves 1 person. Commonly named “Short-grain rice” or "Koshihikari rice"

🍶 Sushi seasoning — Small bottle, a blend of vinegar, sugar and salt for seasoning sushi rice

🐟 Sashimi-grade fish (Unsliced, skinless, boneless) — Approximately one palm-sized portion (80-100g) per person. Common species include salmon, tuna, and kingfish.

🧂 Sushi/Sashimi soy sauce — small bottle for dipping

🍄 Optional alternative — If not using raw fish, prepare a cooked or vegetarian option beforehand.

Tip for buying sashimi grade fish: Call ahead if you're unsure as not all shops will stock it. 🗣️ Ask your fishmonger: “Do you have sashimi grade fillets, skin off and boneless?"

Toppings (Suggestions)

Choose what you like - colours hint at how they’ll brighten your bowl)

Toppings (Suggestions)

🟠 Salmon caviar (Ikura)

🟠 Flying fish roe (Tobiko)

🟠 Carrot

🟠 Pickled ginger

🟢 Wasabi

🟢 Perilla leaf (Shiso)

🟢 Cucumber

🟢 Spring onion

🟢 Avocado

🟢 Seaweed (Nori)

🟢 Edamame

🟡 Lemon

🟡 Pickled daikon (Takuan)

🟡 Sesame seeds

Completing the Ritual

🍵 Something to sip during or after your ritual

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