Name: Chirashi Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 50 min
Ingredients: 3 cups water; 2 cups sushi rice; 1 teaspoon salt; 0.5 cup rice vinegar; 0.25 cup white sugar; 3 large eggs, beaten; 1 carrot, cut into 1/4-inch pieces; 0.5 pound sushi-grade ahi tuna, sliced; 0.5 pound sushi-grade salmon, sliced; 1 pound cooked shrimp; 1 medium cucumber, cut into 1/4-inch pieces; 1 avocado, diced; 0.5 cup diced mushrooms; 1 bunch green onions, diced; 0.25 cup diced pickled ginger

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.

Prep Time:

25 mins

Cook Time:

20 mins

Additional Time:

5 mins

Total Time:

50 mins

Servings:

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

3 cups water
2 cups sushi rice
1 teaspoon salt (Optional)
½ cup rice vinegar
¼ cup white sugar
3 large eggs, beaten
1 carrot, cut into 1/4-inch pieces
½ pound sushi-grade ahi tuna, sliced
½ pound sushi-grade salmon, sliced
1 pound cooked shrimp
1 medium cucumber, cut into 1/4-inch pieces
1 avocado, diced
½ cup diced mushrooms
1 bunch green onions, diced
¼ cup diced pickled ginger

Directions

Combine rice, water, and salt in a pot. Bring to a low boil. Reduce heat to very low, cover, and cook for 15 minutes.
Meanwhile, mix rice vinegar and sugar together until sugar is dissolved.
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.
Remove rice from heat and let stand for at least 5 minutes.
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.
Arrange tuna, salmon, and shrimp over rice. Garnish with egg, carrot, cucumber, avocado, mushrooms, green onions, and pickled ginger.

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
9g	Fat
54g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 425
% Daily Value *
Total Fat 9g	11%
Saturated Fat 2g	9%
Cholesterol 209mg	70%
Sodium 534mg	23%
Total Carbohydrate 54g	20%
Dietary Fiber 4g	16%
Total Sugars 9g
Protein 31g
Vitamin C 11mg	54%
Calcium 78mg	6%
Iron 5mg	30%
Potassium 722mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.