Quick and Easy Chirashi Sushi

1. Gather all the ingredients. Please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked white rice.Cook 1½ cups uncooked Japanese short-grain white rice in 1⅔ cups water. See how to cook rice with a rice cooker, pot over the stove, Instant Pot, or donabe. While the rice is cooking, make Kinshi Tamago.
2. Put the hot cooked rice in a large salad bowl, baking sheet, or hangiri. (You can purchase a hangiri or sushi oke on Amazon. My hangiri is 10 inches (26 cm), which is good for a family of 4). Add 1 packet chirashi sushi mix while the rice is hot.
3. Combine everything together. Use a slicing motion with a rice paddle to separate the grains and combine the mix into the rice instead of stirring or mixing, which could smash the rice grains.
4. Serve in a bowl or plate and top with kinshi tamago (shredded egg crepe), ikura (salmon roe), and snow peas. You can put any topping you like, such as your favorite sashimi or boiled shrimp. Sprinkle on top with shredded nori seaweed (kizami nori).

To Store

1. Rice gets hard when refrigerated; therefore, it‘s best to cover it with plastic and a thick kitchen towel to store in the refrigerator.