top of page

Chirashi Bowl

The word “chirashi” in Japanese means scattered. And that is exactly what a chirashi bowl is, scattered fish and toppings on a bed of seasoned sushi rice. Get creative and come up with your own unique combo of toppings.

Ingredients

Makes two bowls


  • 4+ Ounces Sushi Quality Tuna (we buy from HMART, Tensuke, and Mitsuwa)

  • 4+ Ounces Sushi Quality Salmon (we buy from HMART, Tensuke, and Mitsuwa)

  • 4+ Ounces Sushi Quality Scallops (we buy from HMART, Tensuke, and Mitsuwa)

  • 2 Microwave rice packs


Toppings:


  • Jalapenos

  • Daikon Radish (marinated in vinegar and tumeric for the yellow coloring)

  • ½ an Avocado

  • Salmon or Trout Ikura/fish egg (Regalis)

  • Caviar (Regalis) 

  • Chive

  • Chopped Shiso Leaves

  • Edible Flowers


For the Rice Seasoning:


note: This is not a traditional rice seasoning. We made this up because WE like it, but please loop up a traditional recipe for sushi or chirashi rice if that is what you prefer. 


  • Teaspoon of Sugar

  • Two teaspoons of fine salt (Fine True Salt)

  • O-Med Yuzu EVOO (can omit) (Regalis)

  • 1/4 cup or less of rice vinegar

  • Tablespoon Finley Chopped Shiso (HMART, Tensuke, and Mitsuwa)

  • Teaspoon Finley Chopped shallot

  • Teaspoon Finley Chopped Garlic

  • Teaspoon Finely Chopped Chive

Preparation

For the Rice:

  1. Make your rice

  2. Combine salt, sugar, and vinegar in a microwavable bowl. Microwave for 5 seconds to dissolve the salt and sugar

  3. Chop your chive, shiso, garlic, and shallot. Add to mixture

  4. Mix into bowl of rice


For the bowls:

  1. Chop fish into even cubes

  2. Chop ingredients into small pieces

  3. Scatter on top of rice, evely spreading throughout

bottom of page