Can I save leftover Chirashi Sushi?

This is one of those dishes that is best served fresh. Plan to prepare your Chirashi Bowl when you're ready to eat it, but it will keep up to 2-3 days in the fridge.

Can I make the Sushi Rice in advance?

Yes! Though it tastes best fresh, you can store sushi rice for 2 days. Let it sit for a couple hours to come to room temperature before using.

Can I use regular rice?

While you can, sushi rice (a Japanese short-grain rice) is traditional for this recipe and its flavor really enhances the dish. Sushi rice is seasoned with a flavorful rice vinegar mixture that is warmed in a pot with 1 teaspoon salt and 1 1/2 tablespoons sugar.

Are Chirashi Sushi Bowls healthy?

Yes! Fresh fish provides lean protein and the assorted raw vegetables add essential vitamins and minerals. The omega-3 fatty acids from the fish can aid in heart health and brain function.

Are there other types of Chirashi Sushi?

While all similar, there are different names for chirashi depending on what region you are in. Chirashi Sushi is also called gomoku chirashi, gomoku sushi, or barazushi.

Chirashi (Japanese Sushi Bowl)

Name: Chirashi (Japanese Sushi Bowl)
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 4
Cuisine: Japanese
Ingredients: Sushi Rice– make a batch of our sushi rice recipe. (Makes 4 cups); 1 lb assorted ocean fish and seafood- (pick 2-5) wild salmon (shake), tuna (albacore, ahi, hamachi, toro), red snapper (tai), halibut (hirame), ocean bass, mackerel (saba) escolar, sea urchin (uni), cooked shrimp or octopus, scallops, eel (unagi), Fish roe (salmon roe, tobiko, ikura, masago, caviar). Do not consume raw freshwater fish.; 2-3 cups vegetables: (pick 2-5) Avocado, cucumber, daikon or radish, carrots, snow peas, bamboo shoots, cabbage, shiitake mushrooms (cooked).; Herbs: Shiso leaves (particularly lovely) , green onions, scallions, daikon or radish sprouts.; Serve with: furikake or toasted sesame seeds, pickled ginger, soy sauce, and wasabi paste, or for extra richness, sriracha mayo.

Description

Chirashi is a beautiful Japanese sushi bowl with seasoned rice, fresh fish, vegetables, and flavorful toppings. A simple, fresh, and nourishing meal.

Ingredients

Scale

Sushi Rice- make a batch of our sushi rice recipe. (Makes 4 cups)
1 lb assorted ocean fish and seafood- (pick 2-5) wild salmon (shake), tuna (albacore, ahi, hamachi, toro), red snapper (tai), halibut (hirame), ocean bass, mackerel (saba) escolar, sea urchin (uni), cooked shrimp or octopus, scallops, eel (unagi), Fish roe (salmon roe, tobiko, ikura, masago, caviar). Do not consume raw freshwater fish.
2-3 cups vegetables: (pick 2-5) Avocado, cucumber, daikon or radish, carrots, snow peas, bamboo shoots, cabbage, shiitake mushrooms (cooked).
Herbs: Shiso leaves (particularly lovely) , green onions, scallions, daikon or radish sprouts.
Serve with: furikake or toasted sesame seeds, pickled ginger, soy sauce, and wasabi paste, or for extra richness, sriracha mayo.

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Instructions

Sushi Rice: Make the sushi rice and let it cool on the counter.
Cut and prep fish. Thinly slice all your fish, butterfly-cooked shrimp if using. Tips: use a sharp knife, cut across the grain, and make sure your fish is cold.
Cut and prep your veggies. Thinly slice cucumber and avocado, peel carrots and daikon and grate or make matchsticks. Shred cabbage finely, blanch snow peas, saute shiitake mushrooms.
Assemble Chirashi Bowls. Place rice in the bottom of a bowl. Scatter with fish and veggies. Add any herbs or sprouts. Sprinkle with furikake or ssame seeds.
Serve: Serve with pickled ginger, soy sauce and wasabi paste on the side with chopsticks and little bowls for mixing.

Notes

Leftover sushi rice will keep up to 4- 5 days in the refrigerator; fresh fish will keep up to 3 days (always smell for freshness).

Vegan option: instead of fish, add crispy fried tofu and sauteed shiitake mushrooms.

Egg- many versions contain a thinly sliced egg “omelet” or pancake.

Sashimi-grade fish – always opt for wild ocean fish, sushi-grade.

Nutrition

Serving Size: 1 bowl (¾ cup rice, 4 ounces fish, 1 cup veggies)
Calories: 503
Sugar: 7.9 g
Sodium: 687.3 mg
Fat: 12.4 g
Saturated Fat: 1.8 g
Carbohydrates: 66.5 g
Fiber: 6.3 g
Protein: 32.9 g
Cholesterol: 51.1 mg