Chirashi Sushi

Ingredients

• Pickled ginger - For serving
• Wasabi - For serving
• Soy sauce - For serving
• Sesame seeds - 1 tablespoon
• Nori (seaweed) - 2 sheets, cut into strips
• Radish - 4, thinly sliced
• Carrot - 1, julienned
• Avocado - 1, sliced
• Cucumber - 1, thinly sliced
• Fresh sashimi - grade fish - 8 ounces, thinly sliced
• Salt - 1 teaspoon
• Sugar - 2 tablespoons
• Rice vinegar - 1/4 cup
• Sushi rice - 2 cups

Instructions

1. Cook the sushi rice according to package instructions.
2. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved.
3. While the rice is still warm, drizzle the vinegar mixture over it and gently fold to combine. Let the rice cool to room temperature.
4. Prepare the toppings by slicing the fish, cucumber, avocado, and radish.
5. To assemble, divide the sushi rice among serving bowls.
6. Arrange the sliced fish, cucumber, avocado, carrot, and radish on top of the rice.
7. Sprinkle with sesame seeds and garnish with nori strips.
8. Serve with soy sauce, wasabi, and pickled ginger on the side.