Home Style Sushi Over Rice Chirashizushi
Transform your kitchen into a sushi haven with this vibrant Home Style Sushi Over Rice Chirashizushi recipe, a delightful twist on traditional sushi that's as beautiful as it is delicious. This deconstructed sushi bowl features perfectly seasoned sushi rice as the base, topped with an artful arrangement of fresh sashimi-grade salmon and tuna, tender shrimp, and imitation crab sticks. Crisp cucumber slices, creamy avocado, and bright masago (capelin roe) add layers of texture and flavor, while nori strips and pickled ginger provide the perfect finishing touches. Ready in just 40 minutes, Chirashizushi is not only easy to prepare but also highly customizable—perfect for sushi lovers looking to enjoy restaurant-quality flavors at home. Serve with soy sauce and wasabi on the side to let your guests tailor their ideal bite. This recipe is a feast for the eyes and the palate, making it equally perfect for casual weeknights or special occasions. Search "Chirashizushi recipe," "sushi rice bowl," or "homemade sushi ideas" and start creating your own sushi masterpiece today!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 4 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 oz Sashimi-grade salmon
- 4 oz Sashimi-grade tuna
- 4 pcs Cooked shrimp (peeled and deveined)
- 4 sticks Imitation crab sticks
- 1 small Cucumber
- 1 medium Avocado
- 1 sheet Nori (seaweed) strips
- 2 tablespoons Masago (capelin roe)
- 2 tablespoons Pickled ginger
- to taste Soy sauce
- optional Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions or using a rice cooker.
While the rice is cooking, prepare the sushi vinegar. In a small saucepan, heat the rice vinegar, sugar, and salt over low heat, stirring until the sugar and salt have dissolved. Remove from heat and let cool.
Once the rice is cooked, transfer it to a large bowl and gently fold in the prepared sushi vinegar using a wooden spoon or spatula. Allow the rice to cool to room temperature, covering it with a damp cloth to prevent it from drying out.
Slice the sashimi-grade salmon and tuna into thin slices, approximately 2 inches wide. Cut the cucumber into thin rounds and the avocado into small wedges.
Using kitchen scissors or a knife, cut the nori sheet into thin strips for garnish.
In individual serving bowls, evenly divide the prepared sushi rice. Arrange the sashimi slices, cooked shrimp, and imitation crab sticks on top of the rice in an attractive pattern.
Add cucumber slices and avocado wedges to the bowls, filling in any gaps around the seafood.
Sprinkle masago (capelin roe) over the top for a burst of color and flavor.
Garnish each bowl with nori strips and pickled ginger.
Serve with soy sauce and wasabi on the side, allowing each person to season their chirashizushi to taste.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 13.3 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 574 mg | 12% | |
*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.
