How To Make Chirashi At Home

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2 cups of sushi rice - note, you can use brown short-grain rice if you want.

1 cup rice vinegar

2 tbsp. sesame seed (optional)

1 tbsp. JFC brand katsuo fumi furikake rice seasoning (optional)

Vegetables, seafood, prepared foods, fish roe, tsukemono (Japanese pickles,) and eggs of your choice. You can use a lot of things or just a few things. Remember that this is a versatile dish, so don't worry if you can't find a lot of the ingredients that

For the photos above of my chirashi, I used:

¼ cup bibinba sansai - a prepared mix of soybean sprouts, scallion, mushrooms, and carrots that I bought at Nijiya Market in San Francisco Japantown

¼ cup kanton sai - another prepared mix of pickled vegetables that I got at Nijiya

¼ cup each of fresh tuna, salmon, Pacific conch, and boiled octopus cut in bite-size pieces

2 fresh shiso leaves

About 3 tbsp. of tobiko (flying fish roe)

Fresh sliced lotus root that I steamed in water and then marinated in a mix of soy sauce and ponzu

Half of a scallion, finely sliced

2 shiitake mushrooms sliced and marinated in ponzu

1 umeboshi plum, pit removed, and chopped finely

2 quail eggs , hard-boiled

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