Low Sodium Chirashi Bowl
Dive into the refreshing simplicity of a Low Sodium Chirashi Bowl, a vibrant twist on traditional Japanese cuisine that’s perfect for health-conscious sushi lovers. This recipe combines delicate layers of perfectly seasoned sushi rice with sashimi-grade salmon and tuna, fresh vegetables like cucumber, avocado, edamame, and radish, and a sprinkling of nori and sesame seeds for added texture and flavor—all without relying heavily on sodium-packed condiments. With pickled ginger and wasabi as optional companions, this customizable bowl offers a lighter, balanced take on a beloved classic while showcasing the natural flavors of premium ingredients. Ready in just 40 minutes, it’s an ideal choice for an elegant, nutrient-packed lunch or dinner.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 tablespoon Mirin
- 100 grams Sashimi-grade salmon
- 100 grams Sashimi-grade tuna
- 0.5 cup Cucumber, sliced
- 1 Avocado, sliced
- 0.5 cup Edamame, shelled
- 1 sheet Nori, torn into small pieces
- 2 Radish, thinly sliced
- 1 tablespoon Lemon juice
- 1 tablespoon Sesame seeds
- 2 tablespoons Pickled ginger
- Wasabi, to taste
- 1 tablespoon Scallions, finely chopped
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Combine sushi rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, you can cook it in a pot over the stove by bringing the water to a boil, then reducing the heat to low, covering, and simmering for 18-20 minutes.
In a small saucepan, heat the rice vinegar, sugar, and mirin over low heat until the sugar is dissolved. Remove from heat and let it cool slightly.
Once rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Slice the sashimi-grade salmon and tuna into bite-sized pieces.
In a serving bowl, layer the cooled sushi rice at the bottom.
Arrange the salmon, tuna, cucumber, avocado, edamame, and radish beautifully on top of the rice.
Drizzle with fresh lemon juice.
Sprinkle with sesame seeds, nori pieces, and chopped scallions.
Serve with pickled ginger and a dab of wasabi on the side.
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 576 mg | 25% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 25.6 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 251 mg | 19% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2808 mg | 60% | |
*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.
