Japanese · Dinner
Scattered Sushi Rice Bowl (Low-Chol)
Chirashi-style rice bowl of vinegared sushi rice topped with sashimi-grade tuna and white fish, cucumber, avocado, and pickled ginger. Seasoned with soy sauce and wasabi, finished with scallion, nori, and sesame seeds. Egg and mayonnaise are omitted to keep cholesterol and saturated fat low.
$7
20 minsPrep
15 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
398Calories
43.8gProtein
10.9gFat
48.2gCarbs
6.1gSugar
4.9gFiber
781mgSodium
78mgChol
1.9gSat Fat
924mgPotassium
52mgCalcium
2.9mgIron
5.4mcgVitamin B12
10.8mgVitamin C
low-cholesterol
gluten-free-adaptable
low-calorie
protein-rich
low-chol
Instructions
1
Prep
Slice tuna and white fish into thin sashimi pieces on a wet cutting board, keeping them chilled and covered until assembly.
2
Warm the cooked sushi rice gently over low heat for 2–3 minutes, stirring, until steaming without drying out.
3
Season
Fold rice vinegar, sugar, and salt into warm rice until grains glisten with no dry pockets remaining.
4
Cool the seasoned rice on a plate, uncovered, for 10 minutes until room temperature.
5
Build
Mound cooled rice into serving bowl and arrange tuna, white fish, avocado, and cucumber in sections over top.
6
Scatter pickled ginger, scallion, sesame seeds, and nori strips over bowl, then drizzle with soy sauce and wasabi.
7
Plate
Serve immediately at room temperature, maintaining contrast between cold fish and warm rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tuna, sashimi-grade
- 44 in (10cm) piece white fish, sashimi-grade
- 1 1/2 cup280g cooked sushi rice
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 11 avocado
- 44 in (10cm) piece cucumber
- 2 tbsp2 tbsp pickled ginger
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp wasabi
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 11 sheet nori
