Cooked Seafood Chirashi-zushi from The Sushi Experience by Hiroko Shimbo

Ingredients

• 6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls
• ½ pound salmon fillet, cut into 12 thin slices
• 12 large shrimp (21 to 30 count per pound) in their shells
• Rice vinegar
• ½ pound monkfish fillet, cut into 12 thin slices
• Sea salt, olive oil, lemon juice, black peppercorns, and cayenne pepper
• ¼ pound tomato (about ½ medium), seeded and cut into ¼-inch cubes
• 1 green jalapeño, grilled until the skin is charred, peeled and minced
• ⅓ cup chopped coriander leaves
• 4 large scallops (each about 2½ ounces), each cut crosswise into 4 disks
• 4 baby squid (each about 1 ounce) or 1 large squid (about 4 ounces), cleaned
• 1 cup sake (rice wine) or white wine, mixed with ½ cup water
• ½ red bell pepper (about ¼ pound), cut into ¼-inch cubes
• ⅔ avocado, firm but ripe, peeled and cut into ¼-inch cubes
• 2 ounces Japanese cucumber or 1 small Kirby cucumber, cut into ¼-inch cubes