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Sushi Rice Bowl Chirashi
Japanese scattered sushi — seasoned rice topped with sashimi-grade fish, pickles and sesame seeds. Fanning the rice to cool it, rather than refrigerating it, keeps the grains separate instead of turning gluey.
Ingredients
Instructions
Cook sushi rice according to packet, transfer to a wide bowl.
Mix rice vinegar, sugar and salt until dissolved, fold gently through warm rice.
Fan rice to cool to room temperature, do not refrigerate.
Divide seasoned rice between bowls.
Arrange salmon, tuna, prawns and avocado attractively over rice.
Garnish with pickled ginger, sesame seeds and nori strips.
Serve with soy sauce and wasabi on the side.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
