Soy-Free Chirashi Bowl
Experience the vibrant flavors of Japan with this Soy-Free Chirashi Bowl, a fresh twist on a classic sushi dish tailored for soy-free diets. Perfectly seasoned sushi rice serves as the foundation, topped with artfully arranged sashimi-grade salmon, tuna, cooked shrimp, creamy avocado, and crisp cucumber. This recipe skips the traditional soy sauce and replaces it with a light drizzle of sesame oil and a squeeze of lemon, enhancing the delicate flavors of the seafood. Garnished with nori strips, chives, and tangy pickled ginger, this colorful dish is as beautiful as it is delicious. Ready in just 40 minutes, it's an easy yet impressive meal for sushi lovers seeking allergen-friendly options. Perfect for dinner or entertaining, this soy-free Japanese-inspired dish will have you savoring every bite!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 6 ounces Salmon, sashimi grade
- 6 ounces Tuna, sashimi grade
- 8 pieces Cooked shrimp
- 1 Cucumber
- 1 Avocado
- 2 Nori sheets
- 1 tablespoon Wasabi
- 0.25 cup Pickled ginger
- 1 Lemon
- 2 teaspoons Sesame oil
- 2 tablespoons Chives
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Cook the rice according to the package instructions using a rice cooker or stovetop method.
While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt have dissolved, then set aside to cool.
Once the rice is cooked, transfer it to a large bowl and slowly pour the vinegar mixture over the rice. Gently mix with a wooden spatula. Let the rice cool to room temperature.
Slice the salmon and tuna into thin pieces, about 1/4 inch thick. Set aside on a plate.
Peel and slice the cucumber into thin rounds. Cut the avocado in half, remove the pit, and slice each half into thin slices. Set aside.
Cut the nori sheets into strips or small squares for garnish.
Using a microplane or fine grater, zest the lemon. Reserve the zest and cut the lemon into wedges.
In a small bowl, mix the wasabi with a few drops of water to form a paste.
To assemble the chirashi bowl, place a generous portion of the seasoned sushi rice at the bottom of each bowl.
Arrange the salmon, tuna, shrimp, cucumber, and avocado artfully on top of the rice.
Drizzle a small amount of sesame oil over the top of each bowl.
Garnish with sliced nori, lemon zest, and sprinkle chives over the top.
Serve each bowl with a lemon wedge, a small portion of pickled ginger, and wasabi on the side. Enjoy your soy-free chirashi with optional additional lemon juice for extra freshness.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3377 mg | 147% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 31.8 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 30.9 mcg | 154% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2448 mg | 52% | |
*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.
