Chirashi Bowls

1. Stage

In a fine-mesh strainer, rinse rice under cool water until water runs almost clear. Transfer to a rice cooker or medium pot. Add 1 1/2 cups water.

2. Stage

If using a rice cooker, cook according to manufacturer’s instructions. If cooking on the stovetop, bring to a boil, then immediately reduce heat to lowest setting. Cover and cook 15 minutes, then remove from heat. Let rice absorb residual moisture, still covered, about 10 minutes.

3. Stage

Meanwhile, in a small saucepan over medium heat, whisk vinegar, granulated sugar, and salt. Cook, whisking, until sugar and salt dissolve. Remove from heat.

4. Stage

Fluff rice with a rice paddle or rubber spatula. Transfer to a large baking dish or rimmed baking sheet. Add vinegar mixture a few tablespoons at a time, using paddle to gently fold into rice without breaking any grains, until rice has reached your desired level of seasoning.

5. Stage

Let cool until slightly warmer than room temperature.

6. Stage

Wipe out strainer used for rice. In strainer, toss cucumbers and 1/4 teaspoon salt. Let sit 10 minutes.

7. Stage

Meanwhile, in a medium bowl, whisk vinegar, granulated sugar, soy sauce, sesame oil, and a pinch of salt until salt and sugar are mostly dissolved.

8. Stage

Squeeze cucumbers to release any excess moisture. Transfer to bowl with dressing and toss to coat. Refrigerate until ready to use.

9. Stage

In a small bowl, beat egg until blended; season with salt.

10. Stage

In a small nonstick skillet over medium-low heat, heat vegetable oil and use a paper towel to rub oil around skillet.

11. Stage

Add egg and rotate skillet to form a thin circular layer. Cook until egg is just set, about 1 minute. Using a spatula or chopsticks, carefully pull up egg and flip. Continue to cook until other side is just set, about 20 seconds more. Transfer egg to a cutting board and let cool slightly.

12. Stage

Roll egg to form a log, then slice to create thin ribbons. Transfer to a small bowl. Slice nori into similar-size ribbons and transfer to bowl with egg, then toss to combine. Refrigerate until ready to use.

13. Stage

In a medium pot of boiling water, cook shrimp until pink and just tender, 2 to 3 minutes. Transfer shrimp to an ice bath and let cool.

14. Stage

Slice salmon and tuna against the grain into slices between 1/8" and 1/4" thick, depending on your preference.

15. Stage

Divide sushi rice, cucumber salad, and egg-nori between bowls. Garnish with sesame seeds. Arrange tuna, salmon, shrimp, avocado, and lemon around edges of bowls.

16. Stage

Finish with a spoonful of ikura in the center. Serve with wasabi and pickled ginger alongside.