Chirashi zushi is an affordable way to enjoy sushi at home without the skill of forming nigiri or rolls. Its name means spread sushi and is prepared at Hinamatsuri and family celebrations. It is a colorful bowl that combines fresh raw fish with vegetables and egg on vinegared rice.
Japanese
Salmon chirashi bowl
Chirashi bowl de salmon con arroz sushi, edamame, pepino y tamagoyaki.
- Japan
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 32 g
- Fiber 3 g
- Carbohydrates 58 g
- Fat 16 g
- Sodium 720 mg
Story behind the dish
Preparation
Chirashi salmon bowl is a Japanese preparation with medium difficulty. Reserve about 50 minutes in total (30 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 bowls of warm cooked sushi rice.
- Have ready: 300 g of fresh sashimi-quality salmon, cubed.
- Have ready: 200 g of fresh tuna in cubes optional.
- Have ready: 1 japonica cucumber, thinly sliced.
- Have ready: 1 avocado, cubed.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare sushi rice by mixing hot rice with vinegar
Prepare sushi rice by mixing hot rice with vinegar, sugar and salt; cool to room temperature. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Cut salmon and tuna into uniform 2 cm cubes; keep…
Cut salmon and tuna into uniform 2 cm cubes; keep refrigerated until ready to serve.
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Prepare tamagoyaki in a rectangular pan and cut into thin strips
Prepare tamagoyaki in a rectangular pan and cut into thin strips.
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Distribute sushi rice into donburi bowls forming a uniform base.
Distribute sushi rice into donburi bowls forming a uniform base.
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Arrange salmon
Arrange salmon, tuna, cucumber, avocado, edamame and tamagoyaki artistically over the rice.
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Sprinkle toasted sesame seeds on top
Sprinkle toasted sesame seeds on top.
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Serve immediately with soy
Serve immediately with soy, wasabi and pickled ginger on the side.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with various seafood and ikura.
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