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Chirashi Bowl

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"Home-style Japanese cooking. It is basically all of the ingredients for sushi mixed up in a bowl and served. It is a very fast and convenient way to enjoy the taste of sushi without all the work! I like to have cut-up pieces of seaweed to serve on the side, and a soy sauce-wasabi mixture is nice too. Good with tea, but better with beer."
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Ingredients

50 m servings 425
Original recipe yields 8 servings

Directions

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  1. Combine rice, water, and salt in a pot. Bring to a low boil. Reduce heat to very low, cover, and cook for 15 minutes.
  2. Meanwhile, mix rice vinegar and sugar together until sugar is dissolved.
  3. Heat a skillet over medium heat. Pour in eggs and cook until set, about 5 minutes. Let cool briefly before dicing. Cook carrot in the same skillet over low heat until softened slightly, about 5 minutes.
  4. Remove rice from heat and let stand for at least 5 minutes.
  5. Transfer rice to a large bowl. Add vinegar-sugar mixture while using a fan or hair dryer to blow air over the rice. Mix, without crushing the rice grains, until all of the vinegar is absorbed and rice is sticky and shiny, 3 to 5 minutes.
  6. Arrange tuna, salmon, and shrimp over rice. Garnish with egg, carrot, cucumber, avocado, mushrooms, green onions, and pickled ginger.

Footnotes

  • Cook's Notes:
  • Use 2 pounds of any seafood you like. If using imitation crab, cut it into small bite-sized pieces and cook in butter until it softens up a bit and starts to brown slightly on one side. It will taste much better this way.
  • For a stronger flavor in the rice, use 2/3 cup vinegar and 1/3 cup sugar.
  • Editor's Note:
  • Consuming raw seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.

Nutrition Facts


Per Serving: 425 calories; 8.6 54.1 31.2 209 533 Full nutrition

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