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Introduction
Sushi bowls, also known as 'chirashi zushi' in Japanese, meaning 'scattered sushi,' have a rich history dating back to the Edo period. Originally a way for Japanese households to use leftover sushi ingredients, this dish has evolved into a beloved staple both in Japan and internationally. Unlike traditional nigiri or maki sushi, which require specialized skills to prepare, sushi bowls offer a more accessible and casual approach to enjoying these flavors. This modern interpretation maintains the essence of Japanese cuisine while catering to contemporary preferences for customizable, health-conscious meals. Perfect for busy weeknights or casual entertaining, these bowls allow diners to experience the harmony of flavors and textures that make sushi so appealing, all in one satisfying bowl.
Ingredients
• 2 cups short-grain sushi rice, rinsed until water runs clear
• 2 1/4 cups cold water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 8 oz sashimi-grade salmon, cut into 1/2-inch cubes
• 8 oz sashimi-grade tuna, cut into 1/2-inch cubes
• 1 medium avocado, pitted and sliced
• 1 small cucumber, thinly sliced
• 2 sheets nori (dried seaweed), cut into thin strips
• 1/4 cup pickled ginger, drained
• 1/4 cup toasted sesame seeds
• 2 tablespoons furikake seasoning
• 1/4 cup soy sauce, for serving
• 2 tablespoons wasabi paste, for serving
• 2 scallions, thinly sliced for garnish
Step 1:
Rinse the sushi rice until the water runs clear. Add rice and 2 1/4 cups cold water to a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce heat, cover, and simmer for 18-20 minutes until water is absorbed.
Step 2:
While rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring until sugar dissolves. Remove from heat and let cool.
Step 3:
Once rice is cooked, transfer it to a large mixing bowl. Pour the vinegar mixture over the rice and gently fold to combine. Allow rice to cool to room temperature, fanning occasionally to speed up the process.
Step 4:
While rice is cooling, prepare the toppings. Cut salmon and tuna into 1/2-inch cubes, slice avocado and cucumber, and cut nori sheets into thin strips using kitchen scissors.
Step 5:
Divide the cooled seasoned rice among 4 bowls. Arrange salmon, tuna, avocado, and cucumber on top of the rice.
Step 6:
Sprinkle each bowl with nori strips, pickled ginger, toasted sesame seeds, and furikake seasoning. Garnish with sliced scallions.
Step 7:
Serve immediately with soy sauce and wasabi paste on the side for individual seasoning.
Q: Can I use brown rice instead of sushi rice?
A: While traditional sushi bowls use short-grain sushi rice, you can use brown rice for a healthier alternative. The texture will be different, but still delicious.
Q: Is it safe to eat raw fish at home?
A: When using sashimi-grade fish from a reputable source and handling it properly, it's safe to consume raw. If unsure, opt for cooked fish or seafood instead.
Q: How can I make this recipe gluten-free?
A: Replace soy sauce with tamari or gluten-free soy sauce. Ensure all other ingredients, including furikake seasoning, are certified gluten-free.
• For a vegetarian option, replace the fish with cubed firm tofu or additional vegetables like edamame or roasted sweet potato.
• Use the freshest, highest-quality fish available for sashimi. If raw fish is unavailable or not preferred, use cooked and cooled shrimp or crab meat.
• Adjust the amount of wasabi paste according to personal preference for spiciness.
• For a gluten-free version, use tamari instead of soy sauce.
• Furikake seasoning can be found in Asian grocery stores or online. If unavailable, use a mix of sesame seeds, dried seaweed flakes, and a pinch of sea salt.
Serve the bowls immediately, allowing diners to add soy sauce and wasabi to taste. Provide chopsticks or forks for eating.
Store leftover components separately in airtight containers in the refrigerator. Consume fish within 1 day, other components within 2-3 days. Do not store assembled bowls.
Start preparing the toppings while the rice is cooking to optimize time. Cool the rice quickly by spreading it on a baking sheet and fanning it.
- Use a sharp knife to cut the fish for clean, precise cubes
- Don't overmix the rice when adding the vinegar mixture to avoid making it mushy
- For best flavor and texture, serve the bowls immediately after assembly
For a vegetarian version, replace fish with cubed tofu or extra vegetables like edamame or roasted sweet potato. For a cooked option, use grilled salmon or shrimp instead of raw fish.
Serve with chilled green tea, Japanese beer, or a crisp white wine like Sauvignon Blanc. Miso soup makes an excellent side dish.
Best in spring and summer when fresh fish is readily available, but can be enjoyed year-round
Contains fish, soy, and sesame. May contain traces of shellfish in furikake seasoning. Avocado present for those with latex-fruit syndrome.
