Chirashi Sushi Scattered Bowl

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Chirashi translates to "scattered" and this vibrant home-style bowl is exactly that: a bed of seasoned sushi rice topped with an artful array of sashimi, tamago, ikura, and fresh vegetables. It is a colorful, no-rolling way to enjoy a sushi-spree assortment of textures and flavors in one bowl. Ideal for weekend lunches or casual entertaining, it lets you showcase whatever pristine seafood and produce you have on hand.

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

Servings4

Yield4 bowls

Nutrition Facts

Per serving (estimated)

540 kcalCalories
14 gFat
3 gSaturated Fat
68 gCarbs
4 gFiber
6 gSugar
34 gProtein
720 mgSodium
680 mgPotassium
65 mgCalcium
3 mgIron
9 mgVitamin C
240 mcgVitamin A

Ingredients

For the sushi rice

2 cups (400 g) short-grain Japanese rice, rinsed until water runs clear
2 1/4 cups (540 ml) cold water
3 tablespoons (45 ml) rice vinegar
1 1/2 tablespoons (22 g) granulated sugar
1 teaspoon fine sea salt

For the sashimi and toppings

8 oz (225 g) sushi-grade tuna, sliced 1/4 inch thick
8 oz (225 g) sushi-grade salmon, sliced 1/4 inch thick
4 oz (115 g) sushi-grade yellowtail or hamachi, sliced 1/4 inch thick
2 tablespoons (30 g) salmon roe (ikura)
2 tablespoons torn nori seaweed strips

For the tamago and vegetables

3 large eggs, beaten with 1 teaspoon sugar and 1/2 teaspoon soy sauce
1 teaspoon neutral oil for the omelet
1/2 English cucumber, thinly sliced
1 ripe avocado, sliced
1/2 cup (60 g) shredded daikon radish
1 small carrot, cut into fine matchsticks
2 green onions, thinly sliced on the diagonal

For serving

Soy sauce, for drizzling
Wasabi paste, to taste
Pickled ginger (gari), to taste
Toasted sesame seeds, for sprinkling

Directions

Place the rinsed rice and 2 1/4 cups cold water in a heavy saucepan, cover, and bring to a boil over medium-high heat. Reduce to low and simmer, covered, for 18 minutes; remove from heat and let rest, still covered, for 10 minutes.
While the rice cooks, whisk rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold the seasoning into the hot rice with a wooden spoon using a cutting motion, then fan it briefly to cool and bring out a glossy sheen.
Heat the oil in a small nonstick skillet over medium-low heat. Pour in the beaten egg mixture and cook 2 to 3 minutes until set, flipping once to finish both sides. Slide the tamago onto a board, cool slightly, and slice into 1/2-inch-wide strips.
Pat the sashimi slices very dry with paper towels and arrange on a chilled plate. Do the same with the cucumber and avocado slices so they stay vivid and crisp.
Build each bowl by dividing the warm seasoned rice among four wide, shallow bowls. Fan the rice flat with the back of a spoon to make a neat canvas for the toppings.
Scatter the tuna, salmon, yellowtail, tamago, cucumber, avocado, daikon, and carrot over the rice in separate clusters rather than mixing, so each bite can be chosen.
Spoon ikura over the center, sprinkle with nori, green onions, and sesame seeds, and serve immediately with small dishes of soy sauce, wasabi, and pickled ginger on the side.
Encourage diners to drizzle soy lightly over each bite rather than pooling it in the bowl, which would dull the rice seasoning.

Cook’s Notes

Source sashimi from a reputable fishmonger or sushi counter, and keep everything well-chilled until assembly for both safety and texture.
A bowl of seasoned sushi rice should be slightly warm (not hot), which gently warms the fish without cooking it and lifts the aroma of the vinegar.
Use a very sharp non-serrated knife wiped with a damp cloth between cuts to slice sashimi cleanly without tearing.
For a fully cooked version, swap the raw fish for butterflied poached shrimp, seared ahi-style scallops, or flaked crab meat seasoned with a touch of mayo.
Leftover rice loses its texture quickly; chirashi is meant to be eaten within an hour of assembling for the best mouthfeel.

DinnerDelicate