Cook the rice

• Rinse the sushi rice and cook it in the saucepan with water until tender and the water is absorbed.
• Let the rice rest covered off the heat.

Season the rice

• Warm the rice vinegar with the sugar and salt until dissolved.
• Fold the seasoned vinegar into the warm rice in the mixing bowl and let it cool to room temperature.

Prepare the toppings

• Slice the salmon and tuna.
• Slice the avocado and cucumber and cut the nori into thin strips.

Assemble the chirashi

• Spread the seasoned rice in bowls.
• Arrange the salmon, tuna, avocado and cucumber over the rice.
• Sprinkle with nori strips and toasted sesame seeds and serve with soy sauce.