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Chirashi Bowl Recipe

Assorted sashimi over seasoned sushi rice - a colorful and delicious Japanese rice bowl dish.

Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 2 people
Difficulty: Medium

Ingredients

For Sushi Rice:

  • 2 cups short-grain Japanese rice
  • 2.5 cups water
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

For Toppings:

  • 150g salmon sashimi, sliced
  • 150g tuna sashimi, sliced
  • 100g yellowtail, sliced
  • 2 tbsp ikura (salmon roe)
  • 1/2 cucumber, julienned
  • 1/2 avocado, sliced
  • Nori sheets, cut into strips
  • Wasabi and pickled ginger

Instructions

  1. Prepare Sushi Rice

    Rinse rice until water runs clear. Cook rice with water in a rice cooker or pot. Let cool slightly.

  2. Make Sushi Vinegar

    Mix rice vinegar, sugar, and salt until dissolved. Gently fold into warm rice using a cutting motion.

  3. Cool the Rice

    Fan the rice while folding to cool it to room temperature. This gives it the proper texture and shine.

  4. Prepare Sashimi

    Slice all fish into sashimi-style pieces, about 1/4 inch thick. Keep refrigerated until ready to serve.

  5. Prepare Vegetables

    Julienne cucumber, slice avocado, and cut nori into thin strips for garnish.

  6. Assemble the Bowl

    Place sushi rice in bowls. Arrange sashimi, vegetables, and ikura on top. Garnish with nori, wasabi, and ginger.

Chef's Tips

Rice Temperature

Sushi rice should be at body temperature when served. Too hot will cook the fish, too cold affects texture.

Fish Variety

Use a variety of fish colors and textures for visual appeal. Traditional choices include tuna, salmon, and yellowtail.

Presentation

Arrange ingredients in sections rather than mixing. This creates an attractive, restaurant-style presentation.