Japanese · Dinner
Smoked Salmon Rice Bowl
Smoked Salmon Chirashi
A Japanese celebration rice dish, seasoned sushi rice scattered with smoked salmon, cucumber, avocado, pickled ginger, and ikura, family meal served with miso soup and pickles.
$$
25 minsPrep
20 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
520Calories
34gProtein
22gFat
48gCarbs
5gSugar
6gFiber
780mgSodium
68mgChol
Goes well with
Blanc de Blancs ChampagneBlanc de Blancs Champagne — A crisp, dry...
local
Junmai Ginjo sake, chilledJunmai Ginjo sake, chilled — A balanced...
international
Instructions
1
Prep
Cook 250g Japanese short-grain rice, cool slightly. Dissolve 1 tbsp sugar and 0.5 tsp salt in 30ml rice vinegar; fold through hot rice using a cutting motion, fan to room temperature. Slice 1 avocado, cut 0.5 cucumber into thin half-moons, slice 1 spring onion. Tear 200g smoked salmon into large pieces. Cut 1 nori sheet into thin strips.
2
Simmer
Heat 400ml kombu dashi to just below simmering over medium heat, 2 to 3 minutes. Add 100g silken tofu cubed and 2.5g rehydrated wakame. Remove from heat. Whisk 1.5 tbsp white miso paste until completely dissolved, about 1 minute. Keep warm.
3
Build
Spread seasoned sushi rice in an even layer across a medium wide serving bowl or platter. Scatter smoked salmon pieces evenly over the rice surface in clusters.
4
Finish
Arrange avocado slices and cucumber half-moons around the bowl. Spoon 30g ikura in small clusters over the surface. Scatter 30g pickled ginger, nori strips, 1 tbsp sesame seeds, and sliced spring onion over everything.
5
Plate
Set the chirashi at the table as the centrepiece. Ladle miso soup into bowls. Serve with 50g Japanese pickles, 1.5 tbsp tamari, and 0.5 tbsp wasabi paste on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250g (8.8 oz) Japanese short-grain rice
- 30ml (2 tbsp) rice vinegar
- 1 tbsp sugar
- 0.5 tsp salt
- 200g (7.1 oz) smoked salmon
- 1 large avocado
- 0.5 large cucumber
- 30g (1.1 oz) ikura
- 30g (1.1 oz) pickled ginger
- 1 sheet toasted nori
- 1 tbsp toasted sesame seeds
- 1 scallion
- 400ml (1 2/3 cup) kombu dashi
- 22ml (1.5 tbsp) white miso paste
- 100g (3.5 oz) silken tofu
- 2.5g (0.1 oz) wakame seaweed
- 50g (1.8 oz) Japanese pickles
- 22ml (1.5 tbsp) gluten-free tamari
- 0.5 tbsp wasabi paste