Chirashi – Scattered Sushi Rice and Raw Fish

Rice: Rinse the rice in cold water until the water becomes clear, then soak in water for 30 minutes. Bring to the boil, then cover and cook over a low heat for 20 minutes. A simmer mat is perfect for cooking rice. Remove from the heat and leave covered, for 15 minutes. Transfer to a large plastic tray or chopping board and sprinkle over the sushi seasoning. Stir gently using a cutting and folding motion to combine. Cool before using. 

To serve: Arrange mounds of rice on plates or small platters and top with the fish. Add the other accompaniments and serve immediately. This makes enough rice for 6–8 servings.