Chirashi Sushi (Japanese Scattered Sushi Bowl)
Why this recipe works
- Balanced seasoned rice: Rice vinegar, sugar and salt give the sushi rice a gentle tang that complements the sashimi without overpowering it.
- Clean texture contrast: Soft rice, chilled fish, crisp cucumber, creamy avocado and nori create the varied textures that make chirashi satisfying.
- Easy to adapt: The bowl format makes it simple to vary the fish, vegetables and garnishes while keeping the same sushi-rice foundation.
Get the most out of this recipe
Timing notes
- Let the rice finish steaming: The covered rest after cooking helps the rice absorb moisture evenly and gives it a better sushi-rice texture.
- Cool before topping: Seasoned rice should be at room temperature before the fish is added; hot rice can warm the sashimi, while fridge-cold rice turns firm.
- Assemble just before eating: Chirashi is best served immediately so the fish stays chilled and the nori keeps its light, crisp texture.
Ingredient notes
- Choose sashimi-grade fish: Use sashimi-grade salmon and tuna from a reliable supplier, and keep the fish refrigerated until slicing and serving.
- Use firm-ripe avocado: Avocado should be ripe enough to taste creamy but firm enough to slice cleanly for topping the bowls.
- Add nori last: Tear the nori over the bowls just before serving so it does not soften against the rice and toppings.
Common mistakes
- Do not mash the rice: Fold the seasoning through gently rather than stirring hard, which can crush the grains and make the rice heavy.
- Avoid storing assembled bowls: If there are leftovers, keep rice and toppings separate in the fridge and eat within 24 hours; do not reheat the fish.
Equipment you'll need
Ingredients
Sushi rice
Toppings and to serve
Instructions
- Rinse the sushi rice in a bowl of cold water, swishing gently, then drain; repeat until the water runs almost clear. Tip into a saucepan with the measured water and leave to soak for 10 minutes.
- Put the pan over medium heat and bring to the boil, then cover and reduce to low. Cook for 12 minutes, then take off the heat and leave, still covered, for 10 minutes.
- Meanwhile, warm the rice vinegar with the caster sugar and fine sea salt in a small saucepan over low heat, stirring just until dissolved; do not boil. Pour into a large mixing bowl and set aside to cool slightly.
- Tip the hot rice into the bowl with the seasoning and fold gently with a wooden spoon until evenly coated. Spread the rice out in the bowl and leave to cool to room temperature, turning it a couple of times to help it cool quickly.
- Slice the cucumber and avocado into bite-sized pieces. Slice the salmon and tuna into sashimi-style pieces.
- Divide the sushi rice between two bowls and arrange the salmon, tuna, cucumber and avocado over the top. Tear the nori sheets into shards and scatter over each bowl.
- Serve with soy sauce and wasabi paste on the side, letting everyone season to taste. Eat straight away while the rice is at room temperature and the fish is well chilled.
Recipe notes
Tips
- For the best texture, cool the seasoned rice to room temperature before topping; cold rice tastes firm and dull.
- Use sashimi-grade salmon and tuna and keep them refrigerated until the moment you slice and serve; if you are pregnant, elderly, immunocompromised, or serving young children, use cooked fish instead.
Substitutions
- Replace Tuna fillet with Salmon for an all-salmon chirashi.
- Replace Soy sauce with Light soy sauce for a slightly lighter, saltier finish.
Storage
- Refrigerate up to 1 days
- Chirashi is best eaten immediately. If needed, store the rice and toppings separately in the fridge and eat within 24 hours; do not store assembled bowls, and do not reheat the fish.
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Recipe overview
- Servings: 2 bowls
- Total time: 50min (25min active)
- Difficulty: Medium
- Cuisine: Japanese
-
Allergens:
Fish Soybeans
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