Chirashi Sushi (Scattered Sushi Bowl)

Name: Chirashi Sushi (Scattered Sushi Bowl)
Prep time: 25 min
Total time: 25 min
Ingredients: 3 cups Cooked short-grain sushi rice; 4 oz Sushi-grade tuna, sashimi slices; 4 oz Sushi-grade salmon, sashimi slices; 4 pieces Cooked shrimp, peeled and deveined; 2 slices Tamagoyaki (Japanese omelette), sliced; 0.5 cup Cucumber, thinly sliced; 0.5 whole Avocado, sliced; 2 tbsp Ikura (salmon roe); 1 sheet Shredded nori seaweed; 2 tbsp Pickled ginger; 1 to taste Soy sauce

Rate this recipe

Priya Patel

Time

25 minutes

Servings

Calories

1186

A beautiful and vibrant sushi bowl featuring an artful arrangement of various fresh sashimi, crisp vegetables, and savory toppings scattered over perfectly seasoned sushi rice.

1186

cal

30.7g

protein

240.4g

carbs

10.3g

fat

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Cooked short-grain sushi rice	3 cups	1027	19g	227g	2g
Sushi-grade tuna, sashimi slices	4 oz	20	3g	3g	0g
Sushi-grade salmon, sashimi slices	4 oz	20	3g	3g	0g
Cooked shrimp, peeled and deveined	4 pieces	2	0g	0g	0g
Tamagoyaki (Japanese omelette), sliced	2 slices	4	0g	1g	0g
Cucumber, thinly sliced	0.5 cup	81	1g	4g	7g
Avocado, sliced	0.5 whole	20	3g	0g	1g
Ikura (salmon roe)	2 tbsp	1	0g	0g	0g
Shredded nori seaweed	1 sheet	12	0g	3g	0g
Pickled ginger	2 tbsp	1	0g	0g	0g
Soy sauce	1 to taste	0	0g	0g	0g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Cooked short-grain sushi rice	3 cups	1027	19g	227g	2g
Sushi-grade tuna, sashimi slices	4 oz	20	3g	3g	0g
Sushi-grade salmon, sashimi slices	4 oz	20	3g	3g	0g
Cooked shrimp, peeled and deveined	4 pieces	2	0g	0g	0g
Tamagoyaki (Japanese omelette), sliced	2 slices	4	0g	1g	0g
Cucumber, thinly sliced	0.5 cup	81	1g	4g	7g
Avocado, sliced	0.5 whole	20	3g	0g	1g
Ikura (salmon roe)	2 tbsp	1	0g	0g	0g
Shredded nori seaweed	1 sheet	12	0g	3g	0g
Pickled ginger	2 tbsp	1	0g	0g	0g
Soy sauce	1 to taste	0	0g	0g	0g

Directions

Step 1
Ensure sushi rice is perfectly seasoned and cooled to room temperature.
Step 2
Prepare all toppings: slice fish and vegetables, cut tamagoyaki. Arrange them beautifully on a platter.
Step 3
Divide the seasoned sushi rice evenly into two large serving bowls.
Step 4
Artfully arrange the various sashimi slices, cooked shrimp, tamagoyaki, cucumber, and avocado over the sushi rice in each bowl.
Step 5
Garnish with a spoonful of ikura, a sprinkle of shredded nori, and a side of pickled ginger.
Step 6
Serve immediately with soy sauce on the side for dipping.

Try a remix