Chirashi Sushi Bowls
Chirashi Sushi Bowls
Ingredients
For the Sushi Rice
- 2 cups short-grain sushi rice
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Toppings
- 6 ounces sushi-grade tuna, sliced into 1/4-inch thick pieces
- 6 ounces sushi-grade salmon, sliced into 1/4-inch thick pieces
- 12 cooked shrimp, peeled, deveined, butterflied
- 1 avocado, ripe, sliced
- 1/2 cucumber, Japanese or English, thinly sliced
- 1 tamago, store-bought or homemade, sliced
- 2 tablespoons ikura, salmon roe
For the Garnishes and Serving
- 1 sheet nori seaweed, cut into thin strips
- 1 tablespoon toasted sesame seeds
- pickled ginger, as needed, for serving
- wasabi, as needed, for serving
- soy sauce, as needed, for serving
Instructions
- 1
Rinse the sushi rice thoroughly under cold running water until the water runs clear. Drain well.
⏱️ 5 min
- 2
Combine the rinsed rice and 2 1/4 cups of water in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid during cooking.
⏱️ 15 min
- 3
Remove the pot from heat and let it rest, still covered, for another 10 minutes. This allows the rice to steam and absorb any remaining moisture.
⏱️ 10 min
- 4
While the rice rests, prepare the sushi vinegar mixture. In a small saucepan, combine the rice vinegar, granulated sugar, and salt. Heat over low heat, stirring until the sugar and salt are completely dissolved. Do not boil. Remove from heat and let cool slightly.
⏱️ 5 min
- 5
Transfer the cooked rice to a large, shallow wooden or non-reactive bowl. Pour the cooled sushi vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut the rice to incorporate the vinegar, fanning the rice to cool it quickly. Continue until the rice is glossy and cooled to room temperature.
⏱️ 10 min
- 6
Arrange your prepared toppings: slice the tuna, salmon, avocado, cucumber, and tamago. Ensure all toppings are ready for assembly.
⏱️ 10 min
- 7
To assemble the chirashi bowls, divide the seasoned sushi rice evenly among four serving bowls. Arrange the sliced tuna, salmon, shrimp, avocado, cucumber, and tamago artfully over the rice in each bowl.
⏱️ 5 min
- 8
Garnish each bowl with a spoonful of ikura, strips of nori seaweed, and a sprinkle of toasted sesame seeds. Serve immediately with pickled ginger, wasabi, and soy sauce on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chirashi Sushi Bowls
Ingredients
For the Sushi Rice
- 2 cups short-grain sushi rice
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Toppings
- 6 ounces sushi-grade tuna, sliced into 1/4-inch thick pieces
- 6 ounces sushi-grade salmon, sliced into 1/4-inch thick pieces
- 12 cooked shrimp, peeled, deveined, butterflied
- 1 avocado, ripe, sliced
- 1/2 cucumber, Japanese or English, thinly sliced
- 1 tamago, store-bought or homemade, sliced
- 2 tablespoons ikura, salmon roe
For the Garnishes and Serving
- 1 sheet nori seaweed, cut into thin strips
- 1 tablespoon toasted sesame seeds
- pickled ginger, as needed, for serving
- wasabi, as needed, for serving
- soy sauce, as needed, for serving
Instructions
- 1
Rinse the sushi rice thoroughly under cold running water until the water runs clear. Drain well.
⏱️ 5 min - 2
Combine the rinsed rice and 2 1/4 cups of water in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid during cooking.
⏱️ 15 min - 3
Remove the pot from heat and let it rest, still covered, for another 10 minutes. This allows the rice to steam and absorb any remaining moisture.
⏱️ 10 min - 4
While the rice rests, prepare the sushi vinegar mixture. In a small saucepan, combine the rice vinegar, granulated sugar, and salt. Heat over low heat, stirring until the sugar and salt are completely dissolved. Do not boil. Remove from heat and let cool slightly.
⏱️ 5 min - 5
Transfer the cooked rice to a large, shallow wooden or non-reactive bowl. Pour the cooled sushi vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut the rice to incorporate the vinegar, fanning the rice to cool it quickly. Continue until the rice is glossy and cooled to room temperature.
⏱️ 10 min - 6
Arrange your prepared toppings: slice the tuna, salmon, avocado, cucumber, and tamago. Ensure all toppings are ready for assembly.
⏱️ 10 min - 7
To assemble the chirashi bowls, divide the seasoned sushi rice evenly among four serving bowls. Arrange the sliced tuna, salmon, shrimp, avocado, cucumber, and tamago artfully over the rice in each bowl.
⏱️ 5 min - 8
Garnish each bowl with a spoonful of ikura, strips of nori seaweed, and a sprinkle of toasted sesame seeds. Serve immediately with pickled ginger, wasabi, and soy sauce on the side.
⏱️ 5 min