Gluten-Free Chirashi Bowl
Dive into the vibrant flavors of a Gluten-Free Chirashi Bowl, a fresh and colorful twist on traditional Japanese sushi that's perfect for those avoiding gluten. This recipe brings together perfectly seasoned sushi rice with premium sashimi-grade salmon and tuna, creamy avocado, crisp cucumber, and a medley of flavorful garnishes like pickled ginger, scallions, sesame seeds, and nori strips. Drizzled with gluten-free soy sauce and a touch of wasabi, each bite offers a delightful balance of texture and taste. Quick and easy to prepare in just under an hour, this healthy and customizable dish is ideal for a light lunch, dinner, or an elegant meal to impress your guests.
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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
- 6 ounces Sashimi-grade salmon
- 6 ounces Sashimi-grade tuna
- 1 medium English cucumber
- 1 large Avocado
- 0.25 cup Soy sauce (gluten-free)
- 2 teaspoons Wasabi paste
- 2 tablespoons Pickled ginger
- 1 sheet Nori sheets
- 2 tablespoons Sesame seeds
- 2 stalks Scallions
Instructions
Rinse the sushi rice under cold water until the water runs clear, then drain well.
Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, combine in a pot and bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes. Let it sit for 10 minutes before fluffing.
In a small bowl, mix rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.
Transfer cooked rice to a large bowl, then gradually add the vinegar mixture and fold it into the rice with a spatula. Let cool to room temperature.
Slice the sashimi-grade salmon and tuna into thin slices, roughly about 1/4 inch thick.
Peel the cucumber, cut it into thin matchsticks or slices.
Cut the avocado in half, remove the pit, and slice it into thin slices.
Slice the scallions thinly, using both the green and white parts.
Cut or tear the nori sheet into small strips.
Assemble the chirashi bowl by serving a quarter of the seasoned sushi rice in each bowl.
Top each bowl with an equal portion of salmon, tuna, cucumber, avocado, pickled ginger, and scallions.
Drizzle with gluten-free soy sauce, and wasabi paste as desired.
Garnish with sesame seeds and nori strips.
Serve immediately and enjoy the fresh flavors!
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 7210 mg | 313% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 33.6 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 210 mg | 16% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3550 mg | 76% | |
*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.
