Chirashi Sushi Recipe
Total Time
52 minutes
Prep Time
40 minutes
Cook Time
12 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 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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Preparation
Step 1
Sushi Rice: Make the sushi rice and let it cool on the counter.
Step 2
Cut and prep fish
Step 3
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.
Step 4
Cut and prep your veggies
Step 5
Thinly slice cucumber and avocado, peel carrots and daikon and grate or make matchsticks. Shred cabbage finely, blanch snow peas, saute shiitake mushrooms.
Step 6
Assemble Chirashi Bowls.
Step 7
Place rice in the bottom of a bowl. Scatter with fish and veggies. Add any herbs or sprouts. Sprinkle with furikake or ssame seeds.
Step 8
Serve with pickled ginger, soy sauce and wasabi paste on the side with chopsticks and little bowls for mixing.
Step 9
Save recipe for the next time?
