Chirashi Bowl

1. Combine rice, water, and salt in a pot. Bring to a low boil. Reduce heat to very low, cover, and cook for 15 minutes.

2. Meanwhile, mix rice vinegar and sugar together until sugar is dissolved.

3. Heat a skillet over medium heat. Pour in eggs and cook until set, about 5 minutes. Let cool briefly before dicing. Cook carrot in the same skillet over low heat until softened slightly, about 5 minutes.

4. Remove rice from heat and let stand for at least 5 minutes.

5. Transfer rice to a large bowl. Add vinegar-sugar mixture while using a fan or hair dryer to blow air over the rice. Mix, without crushing the rice grains, until all of the vinegar is absorbed and rice is sticky and shiny, 3 to 5 minutes.

6. Arrange tuna, salmon, and shrimp over rice. Garnish with egg, carrot, cucumber, avocado, mushrooms, green onions, and pickled ginger.

Cook's Notes:

Use 2 pounds of any seafood you like. If using imitation crab, cut it into small bite-sized pieces and cook in butter until it softens up a bit and starts to brown slightly on one side. It will taste much better this way.

For a stronger flavor in the rice, use 2/3 cup vinegar and 1/3 cup sugar.

Editor's Note:

Consuming raw seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.