Dairy-Free Chirashi Bowl
Create a vibrant and healthful dining experience with our Dairy-Free Chirashi Bowl, a deconstructed sushi masterpiece that's as visually stunning as it is satisfying. Featuring perfectly seasoned sushi rice as its base, this recipe is topped with melt-in-your-mouth sashimi-grade salmon and tuna, crunchy matchsticks of cucumber and carrot, creamy avocado slices, and thinly-sliced radishes for a delightful mix of textures. Strips of nori, a sprinkle of sesame seeds, and a medley of pickled ginger and green onions add authentic Japanese flavors to every bite. Served alongside a soy sauce and mirin dressing with a hint of fiery wasabi, this dairy-free sushi bowl is a quick yet gourmet meal that’s perfect for weeknight dinners or impressing guests. Packed with fresh ingredients and ready in under an hour, it's a must-try for fans of sushi and wholesome, allergen-friendly meals.
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 6 ounces fresh salmon, sashimi-grade
- 6 ounces fresh tuna, sashimi-grade
- 1 medium cucumber
- 1 medium carrot
- 1 large avocado
- 4 small radishes
- 2 sheets nori sheets
- 0.5 cup pickled ginger
- 2 tablespoons sesame seeds
- 2 stalks green onions
- 1 teaspoon wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for 10 more minutes.
While the rice is cooking, in a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves.
Transfer the cooked rice to a large bowl. Pour the vinegar mixture over the rice and gently fold with a rice paddle or spatula until well combined. Allow it to cool to room temperature.
In a separate small bowl, combine the soy sauce and mirin. Set aside.
Slice the sashimi-grade salmon and tuna into thin, bite-sized pieces.
Peel the cucumber and carrot, then slice into thin matchsticks.
Halve the avocado, remove the seed, and slice it thinly.
Thinly slice the radishes.
Cut the nori sheets into small strips using scissors or a sharp knife.
Slice the green onions diagonally.
Arrange a portion of the prepared sushi rice in a serving bowl.
Neatly arrange the salmon, tuna, cucumber, carrot, avocado, radishes, pickled ginger, and nori strips over the rice.
Sprinkle sesame seeds and green onions on top.
Serve the dish with a side of soy sauce mixture and a dollop of wasabi.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 4532 mg | 197% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 27.2 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 30.9 mcg | 154% | |
| Calcium | 353 mg | 27% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3253 mg | 69% | |
*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.
