Chirashi Bowl


  • 3 cups water
  • 2 cups sushi rice
  • 1 teaspoon salt(Optional)
  • ½ cup rice vinegar
  • ¼ cup white sugar
  • 3 large eggs, beaten
  • 1carrot, cut into 1/4-inch pieces
  • ½ pound sushi-grade ahi tuna, sliced
  • ½ pound sushi-grade salmon, sliced
  • 1 pound cooked shrimp
  • 1 medium cucumber, cut into 1/4-inch pieces
  • 1avocado, diced
  • ½ cup diced mushrooms
  • 1 bunch green onions, diced
  • ¼ cup diced pickled ginger
  • Directions

  • Step 1

    Combine rice, water, and salt in a pot. Bring to a low boil. Reduce heat to very low, cover, and cook for 15 minutes.


  • Step 2

    Meanwhile, mix rice vinegar and sugar together until sugar is dissolved.

  • Step 3

    Heat a skillet over medium heat. Pour in eggs and cook until set, about 5 minutes. Let cool briefly before dicing. Cook carrot in the same skillet over low heat until softened slightly, about 5 minutes.

  • Step 4

    Remove rice from heat and let stand for at least 5 minutes.

  • Step 5

    Transfer rice to a large bowl. Add vinegar-sugar mixture while using a fan or hair dryer to blow air over the rice. Mix, without crushing the rice grains, until all of the vinegar is absorbed and rice is sticky and shiny, 3 to 5 minutes.

  • Step 6

    Arrange tuna, salmon, and shrimp over rice. Garnish with egg, carrot, cucumber, avocado, mushrooms, green onions, and pickled ginger.

  • Cook's Notes:

    Use 2 pounds of any seafood you like. If using imitation crab, cut it into small bite-sized pieces and cook in butter until it softens up a bit and starts to brown slightly on one side. It will taste much better this way.

    For a stronger flavor in the rice, use 2/3 cup vinegar and 1/3 cup sugar.

    Editor's Note:

    Consuming raw seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.

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