Japanese · Lunch
Scattered Sushi Rice Bowl
Vinegared sushi rice topped with sashimi-grade salmon and tuna, cucumber, avocado, pickled ginger, and toasted sesame seeds. This scattered chirashi-style bowl balances seasoned rice against cool, fatty raw fish and crisp vegetables, served with soy sauce and wasabi.
$9
25 minsPrep
15 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
558Calories
51.8gProtein
17.6gFat
43.2gCarbs
4.8gSugar
4.1gFiber
1520mgSodium
92mgChol
3.7gSat Fat
1085mgPotassium
67mgCalcium
2.9mgIron
10.4mcgVitamin B12
12mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Slice the salmon and tuna thinly against the grain on a clean, cold cutting board, keeping both cold until just before assembly.
2
Simmer
Warm the rice vinegar, sugar, and salt over low heat for 1 to 2 minutes, stirring, until sugar fully dissolves into a clear syrup.
3
Fold
Pour the warm vinegar mixture over cooked sushi rice and fold gently with a paddle until every grain glistens.
4
Cool
Spread the seasoned rice out and let it rest at room temperature for about 10 minutes, fanning occasionally so it stays fluffy.
5
Build
Mound the cooled rice into a serving bowl, then arrange the salmon, tuna, cucumber, and avocado in overlapping rows over the top.
6
Finish
Scatter the pickled ginger, sesame seeds, and scallion over the fish, working quickly to keep everything cold and firm.
7
Plate
Set a small dab of wasabi on the rim and serve immediately with soy sauce on the side for drizzling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g sashimi-grade salmon
- 11 oz311g sashimi-grade tuna
- 1 1/2 cup300g sushi rice, cooked
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp salt
- 11 cucumber (about 40g)
- 11 avocado (about 40g)
- 2 tbsp30g pickled ginger
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp soy sauce, for serving
- 1 tsp1 tsp wasabi paste
- 2 tbsp6g scallion
