Japanese · Lunch
Scattered Sushi Rice Bowl (Low-Calorie)
A chirashi-style bowl built on lightly vinegared sushi rice topped with raw sashimi-grade salmon and tuna, cucumber, and shredded nori. Rice quantity is trimmed and dressed with a light vinegar mix instead of sugar-heavy sushi vinegar, keeping the dish fresh, clean-tasting, and lower in calories than standard preparation.
$8
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
382Calories
41.5gProtein
9.8gFat
39.8gCarbs
3.1gSugar
2.1gFiber
1129mgSodium
68mgChol
2.1gSat Fat
738mgPotassium
52mgCalcium
2.4mgIron
4.2mcgVitamin B12
7.2mgVitamin C
low-calorie
gluten-free-adaptable
low-cholesterol
protein-rich
low-calorie
Instructions
1
Prep
Slice salmon and tuna into thin sashimi strips on a clean cutting board; keep chilled until needed.
2
Season
Stir rice vinegar into warm sushi rice using a folding motion until grains glisten and separate, about 1 minute.
3
Chill
Spread seasoned rice uncovered at room temperature for 10 minutes until cooled to body temperature.
4
Plate
Mound rice into serving bowl; arrange sliced salmon, tuna, and cucumber in overlapping rows, then scatter nori, sesame seeds, and scallion on top. Drizzle soy sauce before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.8 oz190g salmon
- 6.8 oz190g tuna
- 1 cup240g sushi rice
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp soy sauce
- 11 cucumber
- 22 sheet nori
- 11 scallion
