Scattered Sushi Bowl
4 comments
hwoo.lee
•
July 11, 2026
If you want my Sushi Rice Seasoning recipe, click here
The rest of the ingredients are really just preference or whatever you have on hand. I just happened to have these ingredients.
If you're wondering where I source certain ingredients, I'll happily respond to any comments below here. I'll be able to best guide you if you are based in Los Angeles, but if not ask away and hopefully I can help you!
Make sure to thoroughly, but gently, wash the rice. Then strain in a colander until dry.
Cook in your rice cooker with water. The amount of water will vary based on the rice varietal you have, the time of harvest, etc.
The rice I am using worked with a 1:1.22 ratio of rice to water.
It is very important to season the rice with the sushi su as soon as it is done. Fold into the rice, gently separating every grain.
As the rice cools, it absorbs the vinegar into the grain, this is called Shimeru and it's achieved only when adding seasoning to hot rice.
Once mixed, cover with a lightly damp towel on top to rest.
Ideally, you should prepare all the other ingredients before the rice is done cooking. IMO, the best sushi is when the sushi rice is eaten fresh.
Find a rather wide bowl, but not too deep. Place sushi rice (shari) into the base of the bowl, making sure not to press down too hard.
I believe this is the one I use in my video - Hasami Porcelain Wide Bowl
I like to start with my main ingredient (the tuna in my video) and configure pieces of tuna in a very symmetrical and geometric base.
This allows me to visualize the spaces of the bowl.
If you are OCD like me: mimic the first symmetrical configuration you made with the second ingredient, but rotate the bowl slightly.
This allows you to follow the same pattern around the plate, and get you a somewhat uniform plating style.
Garnish the rest of the ingredients, one ingredient at a time, filling up the rice until you see no rice left.
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