Contents
Sushi and Sashimi Basics
Sushi-Making Tools
Nonseafood Sushi Ingredients
Sushi Seafood
How to Buy and Care for Sushi Knives
How to Use Sushi Knives
How to Make Sushi Rice
How to Make Finger Sushi (Nigiri)
How to Make Sushi Rolls (Maki)
How to Make Inside-Out Rolls (Ura-Maki)
How to Make Hand Rolls (Temaki)
How to Make Battleship Sushi (Gunkan Maki)
How to Make Pressed Sushi (Oshi)
How to Make Scattered Sushi (Chirashi)
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How to Make Scattered Sushi (Chirashi)
Many people find scattered sushi to be the easiest type of sushi to make because it doesn’t require shaping rice. All it requires is arranging fish, vegetables, and sometimes meat onto a bed of sushi rice inside a bowl.
Making Scattered Sushi Step-by-Step
- Cut fish with the angled slice and cut vegetables into sticks (see How to Use Sushi Knives).
- Fill individual serving bowls 2/3 of the way with cooked sushi rice.
- Position several slices of each ingredient in an overlapping, shingled design on top of the rice. Repeat this step with as many ingredients as can fit in the bowl.
- Garnish with shredded daikon, sliced scallions, pickled ginger, or salmon roe.
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