Chirashi Bowl
A vibrant Japanese scattered sushi rice bowl topped with assorted raw seafood, vegetables, and eggs. Perfect for a light yet satisfying meal with fresh, delicate flavors.
- Total time
- 35 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 2 cups sushi rice (cooked)
- 2 tablespoons rice vinegar
- ½ tablespoon sugar
- ½ teaspoon salt
- 4 ounces sashimi-grade salmon, sliced
- 4 ounces sashimi-grade tuna, sliced
- 4 ounces cooked shrimp, halved lengthwise
- 2 ounces imitation crab stick, julienned
- 2 whole large eggs
- ½ whole cucumber, julienned
- ½ whole avocado, sliced
- ¼ whole carrot, julienned
- 1 sheet nori (seaweed sheets), sliced into strips
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- ½ teaspoon wasabi
- 1 tablespoon pickled ginger
- 1 tablespoon sesame seeds (white)
- 1 tablespoon green onion, thinly sliced
Instructions
- 1
While rice is still warm, combine rice vinegar, sugar, and salt. Gently fold the vinegar mixture into the cooked rice until evenly distributed. Set aside to cool to room temperature.
- 2
Heat a small non-stick skillet over medium-low heat. Crack one egg into the pan and cook sunny-side up until the white is set but yolk remains runny, about 3-4 minutes. Repeat with second egg. Season lightly with salt.
- 3
Julienne the cucumber, carrot, and slice the avocado. Arrange all seafood and vegetable toppings on a cutting board for easy assembly.
- 4
Divide the seasoned sushi rice between two bowls, forming an even base.
- 5
Arrange salmon, tuna, shrimp, and crab stick artfully on top of the rice in separate sections.
- 6
Place a fried egg in the center of each bowl. Arrange cucumber, carrot, and avocado strips around the bowl.
- 7
Top with nori strips, sesame seeds, pickled ginger, and green onion.
- 8
Mix soy sauce with mirin and serve alongside wasabi in small dishes for dipping. Drizzle sauce over bowl or dip each bite as desired.
Tools you’ll need
- rice cooker or pot for rice
- small non-stick skillet
- wooden spoon for mixing rice
- 2 serving bowls
- sharp chef's knife
- cutting board
- vegetable peeler or mandoline for julienning
- small sauce dishes
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