Description
A delicious chirashi bowl comes from getting the perfect balance of flavors and textures right. This recipe blends traditional Japanese techniques with clear instructions that make it available to home cooks.
This colorful chirashi bowl features seasoned sushi rice topped with fresh sashimi-grade fish and vibrant vegetables. You can customize the recipe based on your priorities and ingredients you have. The quality of fish and rice remains essential for authentic results.
Ingredients
Scale
- 2 cups sushi rice
- 1½ cups water
- ½ cup rice vinegar
- ¼ cup white sugar
- 1 teaspoon salt
- ½ pound sushi-grade salmon
- ½ pound sushi-grade tuna
- 1 pound cooked shrimp
- 1 medium cucumber
- 1 avocado
- ½ cup mushrooms
- 3 large eggs (for tamagoyaki)
- Garnishes: nori strips, sesame seeds, pickled ginger
Instructions
- Rinse the rice until water runs clear and cook it with 1½ cups water in a rice cooker or pot.
- Mix rice vinegar, sugar, and salt in a small saucepan and heat until dissolved.
- Let the cooked rice stand for 10 minutes. Transfer it to a large bowl and gently fold in the vinegar mixture.
- Cut the fish into ¼-inch thick slices and keep it refrigerated until assembly.
- Make tamagoyaki by beating eggs with dashi powder, sugar, and soy sauce. Cook in thin layers and roll into a log.
- Cut cucumber, avocado, and mushrooms into bite-sized pieces.
- Place rice in bowls and arrange fish, vegetables, and tamagoyaki on top artfully.
Notes
- Use sushi-grade fish from trusted sources for raw consumption
- Rice should reach room temperature before adding toppings
- Cut vegetables just before serving to keep them fresh
- Add â…” cup vinegar and â…“ cup sugar for stronger flavored rice
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Seafood
- Method: Raw
- Cuisine: Japanese