Soy-Free Chirashi Sushi
Dive into the vibrant world of Japanese cuisine with Soy-Free Chirashi Sushi, a fresh and colorful twist on the classic deconstructed sushi bowl. Perfect for those with soy allergies, this recipe skips traditional soy sauce while showcasing premium sashimi-grade tuna and salmon, creamy avocado, crisp cucumber, and fragrant sushi rice infused with a delicate blend of rice vinegar, sugar, and salt. Topped with nori strips, pickled ginger, a touch of wasabi, and a sprinkle of black sesame seeds, this dish is a feast for both the eyes and the palate. Quick to prepare and ideal for sharing, Soy-Free Chirashi Sushi offers a light yet satisfying meal guaranteed to impress sushi lovers without compromising on flavor.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 1 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 0.5 pound Fresh sashimi-grade tuna
- 0.5 pound Fresh sashimi-grade salmon
- 1 medium Cucumber
- 1 large Avocado
- 2 whole Nori sheets
- 0.5 cup Pickled ginger
- 2 teaspoons Wasabi paste
- 2 tablespoons Black sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Combine the rinsed rice and 2.5 cups of water in a medium saucepan. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for an additional 10 minutes.
While the rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan. Heat gently and stir until sugar and salt are dissolved. Let cool.
Transfer cooked rice to a large bowl. Using a wooden spoon or rice paddle, gently fold in the vinegar mixture. Let the rice cool slightly while you prepare the toppings.
Slice the tuna and salmon into thin, bite-sized pieces. Set aside.
Peel and slice the cucumber and avocado thinly.
Cut the nori sheets into thin strips.
To assemble the chirashi sushi, divide the seasoned rice among bowls.
Artfully arrange slices of tuna, salmon, cucumber, and avocado on top of the rice.
Garnish with nori strips, pickled ginger, and a small dollop of wasabi paste.
Sprinkle black sesame seeds over the top before serving.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 4128 mg | 179% | |
| Total Carbohydrate | 188.8 g | 69% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 31.2 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 41.2 mcg | 206% | |
| Calcium | 428 mg | 33% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2971 mg | 63% | |
*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.
