Sakura Chirashi: A Scattered Sushi with Sea Bream to Welcome Spring

Directions

1. Cooking Perfect Rice for Sushi (Sumeshi Preparation Tips) When making sushi rice (sumeshi), it’s important to slightly reduce the water content compared to regular steamed white rice. This helps the grains remain firm and distinct, even after absorbing the seasoned vinegar mixture. I often arrange the ratio of vinegar & salt & sugar, to adjust with the toppings. Tip: For 1 cup of Japanese short-grain rice, use approximately 85–90% of your usual water amount. For example, if you normally use 200 ml of water for 1 cup of rice, reduce it to about 170–180 ml for sushi rice. After cooking, let the rice rest for 10 minutes before seasoning. This resting time allows the steam to distribute evenly and helps prevent the rice from becoming too sticky.
2. Prepare the egg ribbons (aka "kinshi tamago"). Heat a non-stick pan over low heat. Pour in the beaten egg and swirl to make a thin crepe. Once cooked and cooled, roll and slice finely into ribbons.
3. Blanch the greens Briefly blanch the seasonal greens in salted water until just tender and vibrant. Drain, rinse under cold water to stop the cooking, and gently squeeze out excess moisture. Season lightly with a touch of soy sauce or salt if desired.
4. Prep the sea bream If using sashimi-grade sea bream, slice thinly just before assembling. For added depth, you may gently cure the fish between sheets of kombu for 15–20 minutes beforehand (optional).
5. Assemble the chirashi Spread the seasoned rice onto a wide, shallow bowl or platter. Arrange the egg ribbons, greens, and sea bream in sections or in a loose, artistic scattering. Gently place the soaked sakura blossoms on top. Add optional garnishes like pickled ginger or sesame seeds for contrast and fragrance.
6. Notes ・"Sakura no shiozuke" (salted cherry blossoms) can be found in Japanese grocery stores or online. Be sure to soak and rinse them to remove excess salt before using. ・This dish is open to creative interpretation—feel free to add seasonal vegetables, tofu, or grilled seafood. The spirit of chirashi lies in thoughtful variety and visual harmony.