Japanese Scattered Sushi Bowl

Be the first to rate

(No Ratings Yet)

Loading...

A colorful Japanese scattered sushi bowl featuring seasoned sushi rice topped with delicate slices of sashimi-grade fish, sweet rolled omelet, crisp vegetables, and toasted seaweed. It's a relaxed, family-style take on sushi that showcases a beautiful variety of textures and flavors in every bite. Perfect for entertaining or a special weeknight dinner.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 6 gSugar
• 28 gProtein
• 720 mgSodium
• 620 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the sushi rice

• 2 cups short-grain Japanese rice
• 2 1/2 cups cold water
• 3 tbsp rice vinegar
• 1 1/2 tbsp granulated sugar
• 1 tsp fine sea salt

For the toppings

• 4 oz sushi-grade tuna
• 4 oz sushi-grade salmon
• 4 large shrimp, peeled and deveined
• 2 large Japanese eggs
• 1 tsp sugar and a pinch of salt, for the eggs
• 1 tbsp neutral oil, for the eggs
• 1 Japanese cucumber, thinly sliced
• 1 ripe avocado, sliced
• 2 sheets nori, shredded
• 1/4 cup kaiware sprouts or microgreens
• 2 tbsp toasted sesame seeds
• 4 shiso leaves (optional)

For serving

• Soy sauce, to taste
• Pickled ginger, to taste
• Wasabi paste, to taste

Directions

1. Rinse the rice in cold water 3 to 4 times until the water runs nearly clear, then drain and let it sit for 10 minutes. Combine with 2 1/2 cups water in a rice cooker or heavy pot and cook until tender; let rest 10 minutes off heat.
2. Whisk the rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold the mixture into the warm rice using a cutting motion. Fan the rice as you fold to give it a glossy finish; cover loosely to keep warm.
3. Whisk the eggs with the sugar and salt. Heat the oil in a small nonstick pan over medium-low, pour in a thin layer of egg, and cook until just set. Roll the omelet from one side, push to the edge, repeat with remaining egg to form a thick rolled omelet. Cool slightly and slice into 1/2-inch pieces.
4. Bring a small pot of water to a gentle boil and cook the shrimp 60 to 90 seconds until just pink and opaque. Drain, cool, slice each in half lengthwise, and set aside. Slice the tuna and salmon against the grain into thin, even pieces.
5. Divide the seasoned rice among 4 wide bowls, spreading it in a loose layer. Arrange the tuna, salmon, shrimp, tamago, cucumber, and avocado in separate small mounds over the rice, leaving the colorful toppings visible.
6. Scatter the nori strips, sprouts, and sesame seeds over the top, tuck a shiso leaf beside each bowl, and serve immediately with soy sauce, pickled ginger, and wasabi on the side.

Cook’s Notes

• Always use sushi- or sashimi-grade fish from a trusted fishmonger; never substitute with regular raw fish intended for cooking.
• For the best texture, make sure the rice is body temperature, not hot, before topping so the fish stays pristine and the vegetables stay crisp.
• Fold the vinegar seasoning gently—mashing the rice will make it gluey and lose the light, airy texture that defines good sushi rice.
• Prepare every topping before you start assembling the bowls; once the rice is dressed, the dish should be served within 20 minutes for the freshest flavor.
• Swap the seafood for thin-sliced grilled unagi, cooked crab, or marinated tofu to make a cooked or vegetarian version.

You might also like

Asian

Classic Shio Ramen

Asian

Tsukemen Dipping Noodles with Rich Pork and Chicken Broth

Asian

Japanese Chicken Omelette Rice

Asian

Classic Pork Yakisoba with Cabbage