Chirashi Bowl recipe

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Ingredients

3 cups water
2 cups sushi rice
1 teaspoon salt
½ cup rice vinegar
¼ cup white sugar
3 large eggs, beaten
1 carrot, cut into 1/4-inch pieces
½ pound sushi-grade ahi tuna, sliced
½ pound sushi-grade salmon, sliced
1 pound cooked shrimp
1 medium cucumber, cut into 1/4-inch pieces
1 avocado, diced
½ cup diced mushrooms
1 bunch green onions, diced
¼ cup diced pickled ginger

Nutrition Info

425 calories
carbohydrate: 54.1 g
cholesterol: 208.8 mg
fat: 8.6 g
fiber: 4.4 g
protein: 31.2 g
saturatedFat: 1.7 g
servingSize: -
sodium: 533.5 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine rice, water, and salt in a pot. Bring to a low boil. Reduce heat to very low, cover, and cook for 15 minutes.

  2. Meanwhile, mix rice vinegar and sugar together until sugar is dissolved.

  3. Heat a skillet over medium heat. Pour in eggs and cook until set, about 5 minutes. Let cool briefly before dicing. Cook carrot in the same skillet over low heat until softened slightly, about 5 minutes.

  4. Remove rice from heat and let stand for at least 5 minutes.

  5. Transfer rice to a large bowl. Add vinegar-sugar mixture while using a fan or hair dryer to blow air over the rice. Mix, without crushing the rice grains, until all of the vinegar is absorbed and rice is sticky and shiny, 3 to 5 minutes.

  6. Arrange tuna, salmon, and shrimp over rice. Garnish with egg, carrot, cucumber, avocado, mushrooms, green onions, and pickled ginger.

Recipe Yield

8 servings

Recipe Note

Home-style Japanese cooking. It is basically all of the ingredients for sushi mixed up in a bowl and served. It is a very fast and convenient way to enjoy the taste of sushi without all the work! I like to have cut-up pieces of seaweed to serve on the side, and a soy sauce-wasabi mixture is nice too. Good with tea, but better with beer.

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