Vegetarian Chirashi Bowl
Indulge in the vibrant, wholesome flavors of this Vegetarian Chirashi Bowl, a plant-based twist on the classic Japanese dish. This colorful sushi-inspired bowl features a base of perfectly seasoned sushi rice, layered with an array of fresh, nutrient-packed toppings like edamame, julienned carrots, crisp cucumber, creamy avocado, and protein-rich tofu. Delicately sliced radishes, nori strips, and a sprinkle of sesame seeds add texture and visual appeal, while pickled ginger, soy sauce, and a hint of wasabi bring a burst of umami to every bite. Quick to prepare in just under an hour, this easy yet elegant recipe is perfect for a light lunch or dinner that satisfies both the eyes and the palate. Whether you're hosting a casual gathering or treating yourself to a sushi night at home, this vegetarian chirashi bowl offers the perfect balance of fresh ingredients, bold flavors, and delicious simplicity.
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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
- 1 cup shelled edamame
- 1 cup carrots, julienned
- 1 cup cucumber, thinly sliced
- 1 cup firm tofu, cubed
- 0.5 cup radishes, thinly sliced
- 1 whole avocado, sliced
- 2 sheets nori sheets, cut into thin strips
- 0.25 cup pickled ginger
- 0.25 cup soy sauce
- 2 tablespoons sesame seeds
- 1 teaspoon wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan, combine the rice and water and bring to a boil. Reduce the heat to low, cover, and simmer for 18 minutes until the water is absorbed.
While the rice is cooking, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are dissolved.
Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Pour the vinegar mixture over the warm rice and gently fold until evenly combined. Set aside to cool completely.
Blanch the shelled edamame in boiling water for 3 minutes, then drain and rinse with cold water.
In a large serving bowl, arrange the sushi rice as the base.
Top the rice with the prepared edamame, julienned carrots, cucumber slices, cubed tofu, radish slices, avocado slices, and nori strips.
Add pickled ginger and sprinkle the sesame seeds over the top.
Serve the chirashi bowl with soy sauce and a small amount of wasabi paste on the side. Enjoy each bite combining the different textures and flavors.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5278 mg | 230% | |
| Total Carbohydrate | 231.3 g | 84% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 45.2 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1009 mg | 78% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3711 mg | 79% | |
*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.
