5 from 174 votes
Chirashi Sushi Bowl (Chirashizushi)
The Chirashi Sushi Bowl combines seasoned sushi rice with a colorful array of toppings including wakame and nori seaweed, thinly sliced vegetables like cucumber and daikon radish, and a mix of raw or cooked seafood. Accompanied by garnishes such as pickled ginger, microgreens, and sesame seeds, it presents a vibrant and textural sushi experience served in a bowl. Sweet seasoned shiitake mushrooms and paper-thin strips of Japanese omelet add subtle sweetness and savory notes to the dish.
Prep Time
30 mins
Cook Time
50 mins
Servings:
4
Calories:
242 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
Chirashi Sushi Toppings And Garnishes
- wakame seaweed
- nori seaweed
- carrot
- daikon radish
- seafood
- edamame beans cooked and shelled edamame beans; wakame or nori seaweed; thinly sliced, shredded or julienne carrot and daikon (Japanese radish); thinly sliced sushi grade raw seafood or bits of cooked seafood
- cucumber
- egg
- mushrooms seasoned; omelet
- pickled ginger
- shiso leaves
- microgreens
- scallions
- sesame seeds
- tobiko
- lotus root
- Edible Flowers
- wasabi for garnishes; sliced scallions; includes thyme flowers
Seasoned Sushi Rice
- 1.5 c short grain rice white or brown; cooked according to package
- 3 tablespoon rice vinegar
- 2 tablespoon sugar
- ½ teaspoon salt
Cucumber Salad
- 1 c cucumber sliced very thin in rounds
- ¼ c rice vinegar
- 1 teaspoon sugar
Sweet Seasoned Shiitake Mushrooms
- 1 c shiitake mushroom sliced ¼"
- 2 tablespoon mirin aka sweet Japanese cooking wine; or 1 tsp sugar and 1 tbsp water
- 1 tablespoon soy sauce
- 1 teaspoon vegetable oil
Japanese Omelet
- 2 egg
- 1 teaspoon sugar
- pinch salt
Chirashi Sushi Dressing
- 2 tablespoon mirin or 2 tsp each sugar and water
- 2 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon green tea or water
Instructions
Seasoned Sushi Rice
- Once you've cooked your rice, mix vinegar, sugar and salt together and sprinkle over rice. Stir gently and leave to cool until ready to serve. *Note, seasoning the rice is optional. Also, if you have kombu seaweed, you can add a chunk to the rice while it cooks to add more authentic Japanese flavour.
Cup of Yum
Cucumber Salad
- Combine sliced cucumber, vinegar and sugar and let sit until ready to use, up to 4 hours. Drain cucumber before adding to dish.
Sweet Seasoned Shiitake Mushrooms
- Toss all ingredients with mushrooms and add to a small non-stick pan. Cook gently on medium low until the liquid is almost evaporated. Let cool, then use for topping dish.
Japanese Omelet
- Beat eggs well with sugar and salt. Preheat a large pan on medium, oil very lightly and then pour in eggs to make a paper thin omelet. Once cooked through (only about 1 minute), cool slightly, roll onto a plate and once it is room temperature, slice it into julienne (thin) strips.
Chirashi Sushi Dressing
- Mix all ingredients together and lightly spoon over arranged Chirashi bowls.
Assembly
- Fill the bottom half of your bowl with 1 cup of rice. Then artfully arrange your chosen ingredients on top and gently spoon a few teaspoons of dressing over any unseasoned toppings and enjoy. Serve with additional soy sauce for dipping if desired. Kanpai!
Nutrition Information
Calories
242kcal
(12%)
Carbohydrates
37g
(12%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
82mg
(27%)
Sodium
1213mg
(51%)
Potassium
298mg
(6%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
143IU
(3%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 242
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 1213mg | 51% |
| Potassium | 298mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 143IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.