Chirashi Bowl

Chirashi zushi ("scattered sushi") is an elegant no-roll sushi bowl: vinegared sushi rice topped with an artful arrangement of fresh sashimi-grade fish, tamagoyaki, and vegetables. It delivers all the flavor of sushi with none of the rolling — bright, colorful, and quick to assemble once the rice is ready.

By YumYum Editorial · Japanese

Prep: 30 min · Cook: 15 min · Total: 45 min · Serves 4

Ingredients

• 2 cups Japanese short-grain rice, rinsed
• 2 1/4 cups water
• 1/3 cup rice vinegar
• 3 tbsp sugar
• 1 tsp salt
• 12 oz assorted sashimi-grade fish (tuna, salmon, yellowtail), thinly sliced
• 2 eggs, beaten with 1 tsp sugar and a pinch of salt (for tamagoyaki)
• 1/2 cucumber, julienned
• 1 avocado, sliced
• 2 tbsp salmon roe (ikura), optional
• 1 sheet nori, cut into thin strips
• 2 tbsp pickled ginger
• 1 tsp toasted sesame seeds
• to taste Wasabi and soy sauce, for serving

Instructions

1. Cook the rinsed rice with the water in a rice cooker or covered pot until tender, about 15 minutes, then let it rest covered for 10 minutes.
2. Warm the rice vinegar, sugar, and salt together just until dissolved; do not boil.
3. Spread the hot rice in a wide shallow bowl and fold in the vinegar mixture with a rice paddle, fanning to cool it to room temperature.
4. Make a thin tamagoyaki by cooking the egg mixture in a lightly oiled skillet over low heat, rolling it into a log, then slicing into thin strips once cooled.
5. Divide the seasoned sushi rice among four bowls.
6. Arrange the sliced fish, tamagoyaki strips, cucumber, and avocado decoratively over the rice in sections.
7. Garnish with salmon roe, nori strips, pickled ginger, and sesame seeds.
8. Serve immediately with wasabi and soy sauce on the side for dipping.