Chirashi Bowl
Dive into the vibrant world of Japanese cuisine with this stunning Chirashi Bowl recipe—a deconstructed sushi bowl that's as visually delightful as it is delicious. Featuring a base of perfectly seasoned sushi rice, this dish is beautifully adorned with an array of fresh, sashimi-grade fish like tuna, salmon, and yellowtail, complemented by crisp vegetables such as cucumber, radish, and creamy slices of avocado. Finished with a sprinkle of toasted sesame seeds, nori strips, pickled ginger, and scallions, this customizable bowl is packed with umami flavor and wholesome goodness. The Chirashi Bowl is quick to prepare in just under an hour and perfect for sushi lovers looking to enjoy the artful presentation and vibrant flavors of sushi without the rolling. Serve it with soy sauce and a touch of wasabi for a truly authentic dining experience. Ideal for a light yet satisfying meal, this recipe is sure to become a favorite in your repertoire. Keywords: chirashi bowl recipe, sushi bowl, Japanese deconstructed sushi, sashimi rice bowl, healthy Japanese recipes.
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 0.25 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 0.5 pound assorted sashimi-grade fish (such as tuna, salmon, and yellowtail)
- 2 sheets nori (seaweed), cut into thin strips
- 1 medium cucumber, thinly sliced
- 1 medium avocado, sliced
- 4 medium radish, thinly sliced
- 0.25 cup pickled ginger
- 1 tablespoon wasabi, for serving
- 4 tablespoons soy sauce, for serving
- 1 tablespoon sesame seeds, toasted
- 2 stalks scallions, thinly sliced
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.
Add the rinsed rice and 2.5 cups of water to a rice cooker or a pot with a tight-fitting lid. Cook according to the rice cooker instructions or bring to a boil on the stove, then cover and reduce to a simmer for 18-20 minutes until water is absorbed.
While the rice is cooking, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spoon or rice paddle. Let the rice cool to room temperature.
Slice the sashimi-grade fish into bite-sized pieces, keeping each type separate.
To assemble the chirashi bowl, place a serving of sushi rice at the bottom of each bowl.
Arrange the assorted sashimi, nori strips, cucumber, avocado, radish, and scallions in an aesthetically pleasing manner over the rice.
Add a small portion of pickled ginger and a dab of wasabi on the side of each bowl.
Sprinkle with toasted sesame seeds for added flavor and texture.
Serve the chirashi bowls with soy sauce on the side for dipping or drizzling, as preferred.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 7466 mg | 325% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 35.0 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 371 mg | 29% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3048 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
