Simplicity is beauty in this classic Japanese dish, made with raw ahi tuna over rice and complements of refreshing cucumber, edamame, and enoki mushrooms.
Ahi Tuna Chirashi Bowl
Slice the cucumber into round pieces, add sugar and salt, mix in and let sit for 30 minutes.
Rinse the rice three times until water is clear. Cook the rice (1.1 cups of water for every cup of rice).
Slice fish to your liking.
Spiralize or slice carrots into thin pieces.
Rinse the cucumbers in cold water until all salt and sugar are gone but still seasoned (taste and rinse again if needed). Add vinegar.