The number of recipes that I have shared on this website reached 2000. I wanted to celebrate the achievement. Japanese people often celebrate special occasions with Sushi. So, I decided to make this Sashimi Chirashi-zushi, a type of Sushi, that is a very special dish for me because Sashimi is not easy to find where I live and it is quite expensive.

The very first recipe was posted in May, 2012. It was ‘Cooking Rice for Sushi’ recipe. My ‘Sushi Rice’ recipe is something I really want to pass on to my children, because that is what I learned from my mother, and what my children grew up with.

I went to a sushi restaurant to buy these Sashimi, cooked ‘Sushi Rice’ myself, and decorated the Rice with the Sashimi and other toppings. I served it with ‘Tofu & Egg Soup’. Here is the 2000th recipe to share with you.


4 Servings


Sushi Rice
2 cups (*180ml cup) Japanese Short Grain Rice
50ml Rice Vinegar
40ml Sugar
Slightly less than 1 teaspoon Salt *4ml

4 servings Assorted Sashimi *Today I used Salmon, Tuna and King Fish
5cm Carrot
1 Cucumber
2 Eggs *cooked into Thin Omelette Strips
Pickled Ginger
Soy Sauce and Wasabi to serve

  1. Cook Rice with slightly less amount of water to achieve firmer texture. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt.
  2. When Rice is cooked and steamed, pour the Sushi Vinegar over the HOT rice, then empty it into a large mixing bowl. Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Cover the Rice with a damp cloth to stop the Rice drying out.
  3. Prepare the toppings. Slice Carrot, cut out using a vegetable cutter, and blanch in sated water. Thinly slice Cucumber, add Salt, set aside for a while, then gently squeeze to remove excess water. Cook Eggs into Thin Omelette Strips.
  4. When the Rice is cooled, place it in a serving bowl, and decorate with Sashimi, and topping ingredients that you have prepared. I added some Toasted Sesame Seeds to the salted Cucumber. Serve with Soy Sauce and Wasabi.