Cooking Lucid
Chirashi Sushi
A vibrant bowl of sushi rice topped with an artful assortment of sashimi-grade fish, tamagoyaki, and vegetables. All the elegance of sushi without the rolling.
Prep 30 min
Cook 20 min
Total 50 min
Serves 4
Ingredients
Step 1 — Season the sushi rice
- 3 cups cooked Japanese short-grain rice (warm)
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp toasted sesame seeds
Step 2 — Toppings (sashimi-grade)
- 6 oz sashimi-grade salmon (sliced)
- 6 oz sashimi-grade tuna (sliced)
- 4 oz cooked shrimp
- 4 oz imitation crab or real crab
- 1 avocado (sliced)
- ½ cucumber (julienned)
- 2 sheets tamagoyaki (rolled omelet, sliced)
- Pickled ginger
- Wasabi
- Soy sauce for serving
Instructions
- 1
Season the rice
Dissolve sugar and salt in rice vinegar. Gently fold into warm rice with a cutting motion using a rice paddle. Fan while mixing to achieve a glossy finish. Let cool to room temperature.
- 2
Arrange the toppings
Divide rice among bowls and press lightly. Artfully arrange salmon, tuna, shrimp, crab, avocado, cucumber, and tamagoyaki on top. Sprinkle with sesame seeds.
- 3
Serve
Serve with pickled ginger, wasabi, and soy sauce on the side. Chirashi is best enjoyed immediately while the fish is at peak freshness.
Nutrition per serving: 460 cal · 32g protein · 56g carbs · 12g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
