Chirashi (Scattered) Sushi

Name: Chirashi (Scattered) Sushi
Ingredients: 6 cups prepared sushi rice (see recipe); 2 Hass avocados in 1/2-inch strips; Salt; 1 pound cucumber, carrot or daikon, or a combination, cut into matchsticks; 2 sheets nori (7 by 8 inches), cut into confetti; 2 pounds fillets of fresh salmon, tuna, yellowtail, fluke or striped bass, in slices 3 inches by 1 inch by 1/4 inch thick; 1 bunch scallions, cut in thin rings halfway up the green tops; 2 teaspoons sesame seeds

8 ingredients

6 steps

Ingredients

6 cups prepared sushi rice (see recipe)
2 Hass avocados in 1/2-inch strips
Salt
1 pound cucumber, carrot or daikon, or a combination, cut into matchsticks
2 sheets nori (7 by 8 inches), cut into confetti
2 pounds fillets of fresh salmon, tuna, yellowtail, fluke or striped bass, in slices 3 inches by 1 inch by 1/4 inch thick
1 bunch scallions, cut in thin rings halfway up the green tops
2 teaspoons sesame seeds

Directions

1

Place a cup of rice, cooled to just above room temperature, in the bottom of each of 6 bowls, and add a layer of the avocado slices, distributing evenly in any pattern you choose.
2

Sprinkle a pinch or two of salt over each bowl.
3

Add the raw matchstick vegetables in an even, randomly arranged layer, and sprinkle on the nori confetti.
4

Add the fish on top, arranging as you wish, perhaps in twists or rolls.
5

Scatter scallions and sesame seeds on top.
6

Serve with condiments like soy sauce, wasabi, pickled ginger and rice vinegar, so diners can season and toss sushi with chopsticks or spoons.