Sushi rice salad

Rinse the sushi rice under cold water until the water runs clear. Drain the rice.
In a medium saucepan, combine the rinsed rice and 360 milliliters of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
While the rice is cooking, in a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve. Remove from heat and let it cool.
Once the rice is cooked, transfer it to a large wooden or glass bowl. Drizzle the vinegar mixture over the hot rice and gently fold it in using a wooden spatula or rice paddle. Be careful not to smash the rice. Let the rice cool to room temperature.
In a separate bowl, mix together the soy sauce, mirin, rice vinegar, sugar, and grated ginger to make the dressing for the salad. Set aside.
Prepare your choice of sashimi-grade fish by dicing it into small pieces.
To assemble the salad, place the seasoned sushi rice in a serving dish. Arrange the diced fish, cooked shrimp, cucumber slices, avocado slices, julienned carrots, and red bell pepper slices on top of the rice.
Drizzle the dressing evenly over the salad.
Garnish with pickled ginger, roasted sesame seeds, and nori strips.
Serve the Japanese Sushi Rice Salad immediately, and enjoy!
This Chirashi Sushi recipe is a delightful and customizable dish that's perfect for sushi lovers.