There were little chunks of raw salmon, tuna and white fish on top of the lightly tangy rice. There is also a scattering of salmon roe and cucumber which added some texture to the bite.

The fish is marinated in shoyu, which is supposed to impart umami. Less Japanese soya sauce would be preferable to better appreciate the flavour of the fish.

The ratio of fish to rice was less than satisfying although as far as convenient chirashi bowls go, this is pretty good.