It's time for the final day of Sushi Week. Today we make chirashizushi: the simplest, homiest, and most varied form of sushi. If you're averse to raw fish, have limited knife skills, and don't like touching cooked rice with your bare hands, then this one is for you.
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It's sushi week at Serious Eats. We're kicking it off with a sushi style guide (on nigirizushi, makizushi, temaki, inarizushi, oshizushi, and chirashizushi) and notes on how to make sumeshi, the vinegared rice that makes sushi, well, sushi. Each day this week, we'll feature instructions on how to make a different basic form of sushi. Why? Because that's just how we roll.