Sea Bream Chirashi Recipe

Preparing the Rice - The first step is to rinse the rice thoroughly. Place it in a bowl and pour cold water over it, mixing gently by hand. After rinsing 3 times, let it rest for about 30 minutes. To cook, place the rice in a saucepan with the required water and cover with a lid. Bring to a boil, then reduce to low heat and simmer for 15 minutes. Remove the pan from the heat and let the rice steam for another 10 minutes. Pro tip from Japan: To get perfectly cooked rice, do not lift the lid at any point during the process—from the moment it starts boiling until the final 10-minute rest is over.

Seasoning the Rice - While the rice is resting, heat the vinegar and sugar together until the sugar dissolves. After the 10-minute resting period, remove the lid and transfer the rice to a large bowl (be careful not to break the grains). Pour in the vinegar mixture and fold it in gently. Let the rice cool for about 30 minutes at room temperature.

Preparing the Fish (5 min) - When consuming raw fish, hygiene is paramount. To eliminate any risk of parasites, the fish must be frozen at -20°C for at least 48 hours (or -18°C for 96 hours). Once frozen and safe, simply thaw the fish and slice it into thin, delicate strips.

Plating (5 min) - To serve, spread a layer of rice at the bottom of each bowl and arrange the sea bream slices on top. Finish by adding a squeeze of lemon, a drizzle of soy sauce, and a sprinkle of sesame seeds. Enjoy your meal!