Chirashi Sushi
Transform your sushi night into an elegant feast with Chirashi Sushi, a vibrant "scattered sushi" bowl that combines the best of sashimi-grade seafood, perfectly seasoned sushi rice, and colorful toppings. This Japanese classic is a celebration of fresh, high-quality ingredients, featuring thinly sliced tuna, salmon, and shrimp, alongside creamy avocado, crisp cucumber, and savory tamagoyaki. The rice, lightly seasoned with a tangy blend of rice vinegar, sugar, and salt, serves as the perfect base for the artful arrangement of ingredients. Finished with a garnish of nori strips and pickled ginger, this customizable dish is as stunning as it is delicious. Perfect for sushi lovers who want a simplified yet visually stunning alternative to traditional rolls, this recipe is quick, gluten-free, and ideal for sharing. Impress your guests and elevate your dining experience with this easy yet show-stopping dish!
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 1.5 tablespoons rice vinegar
- 1.5 tablespoons sugar
- 0.5 teaspoons salt
- 200 grams assorted sashimi-grade fish (such as tuna, salmon, and yellowtail)
- 100 grams shrimp, boiled and peeled
- 1 tamagoyaki (Japanese omelette), sliced
- 0.5 cucumber, thinly sliced
- 1 avocado, sliced
- 2 tablespoons pickled ginger
- 1 sheet nori (seaweed sheets), cut into thin strips
- soy sauce, for serving
- wasabi, for serving
Instructions
Rinse the sushi rice under cold water in a sieve until the water runs clear.
Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
While the rice is cooking, prepare the vinegar mixture. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low until the sugar and salt dissolve. Let it cool.
When the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a wet wooden spatula. Let the rice cool to room temperature.
Prepare the toppings by slicing the sashimi-grade fish and tamagoyaki into bite-sized pieces.
Assemble the chirashi sushi by spreading the rice evenly across individual serving bowls.
Arrange the sashimi, shrimp, tamagoyaki, cucumber, and avocado artfully over the rice.
Garnish with nori strips and pickled ginger.
Serve with soy sauce and wasabi on the side for dipping.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 3091 mg | 134% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 20.7 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 193 mg | 15% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2023 mg | 43% | |
*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.
