Chirashi Bowl
This is a bit of a luxury meal but it's very easy to put together. You'll need sushi rice, raw salmon and tuna, ikura (salmon eggs), cucumbers, eggs, wasabi, and pickled ginger.
Ingredients
Seasoned sushi rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
- 2 cups cooked sushi rice
Egg omelet (my easy version)
Rest of toppings
- 2 large shiso leaves (optional)
- 12 slices salmon sashimi (I used farmed Atlantic salmon)
- 12 slices tuna sashimi (I used Yellowfin tuna but I actually recommend albacore which is more fatty)
- 4 tablespoons ikura (salmon eggs)
- sliced cucumbers
- wasabi
- pickled ginger
Instructions
Seasoned sushi rice
- In a small saucepan, heat the rice vinegar, sugar, and salt over medium heat until the sugar and salt dissolve.
- Mix with the cooked sushi rice.
Egg omelet (my easy version)
- In a small bowl, whisk together the eggs, sugar, soy sauce, and water.
- Heat the oil in a small nonstick pan over medium heat. Add the egg mixture and cook for 1-2 minutes until the egg is almost set. Flip and cook for another 30-60 seconds until completely set.
- Transfer to a cutting board and chop into small pieces.
Assembling
- This recipe is designed to make two chirashi bowls.
- Divide the rice between two bowls and use a spatula to flatten the rice.
- For each bowl, add a shiso leaf and place 6 pieces each of salmon and tuna on top.
- Now in the rest of the empty space, add 2 tablespoons of ikura, egg omelet, cucumbers, wasabi, and pickled ginger. Enjoy!