Chirashi Sushi

Delicately scented sushi rice, smoked or sushi-grade salmon, egg ribbons and a few vegetables are all you need to make a riff on a chirashi sushi bowl at home. This recipe makes enough for two servings, but it’s easily halved or doubled. Cookbook author Sonoko Sakai strongly recommends soaking the rice before cooking. This helps ensure your rice will be especially tender and fluffy, but not damp or sticky. Traditional sushi rice has a touch of sugar, but even Sakai says she skips it sometimes. The egg ribbons add protein and a spot of yellow. If you don’t eat eggs, skip them. (Need another idea for yellow? Try yellow cherry tomatoes or yellow bell pepper.) Salmon, smoked or not, and its roe provide the red in this chirashi. Feel free to use another fish, such as tuna. You can also use any other protein instead. In place of cucumbers, consider sliced snap peas, steamed asparagus, pickled green beans or fresh herbs.

Makes 2 servings

FOR THE RICE:

1 cup (71⁄2 ounces) sushi or other short-grain rice 11⁄4 cups cool water, plus more for rinsing (see Note)

2 teaspoons rice vinegar 1⁄4 teaspoon granulated sugar (optional)

1⁄4 teaspoon fine salt, plus more if desired

FOR THE EGG RIBBONS: 1 large egg

1⁄8 teaspoon fine salt Small pinch granulated sugar

1⁄2 teaspoon vegetable oil

FOR THE TOPPINGS: 4 ounces smoked or fresh sushi-grade salmon, cut into bite-size pieces

1 Persian cucumber, sliced, or 1⁄2 avocado, sliced

1 small carrot (1 ounce), cut into thin matchsticks 4 ounces salmon roe (optional)

Two (2-inch) sheets nori, cut or sliced into thin strips (optional) 1 tablespoon minced fresh ginger or sliced sushi (pickled) ginger (optional)

1 teaspoon prepared wasabi, or more to taste (optional)

Soy sauce, for serving

Note: