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.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.