Japanese · Lunch · Dinner
Chirashi Sushi
ちらし寿司 (Chirashizushi)
A bowl of lightly seasoned sushi rice scattered with silky salmon and tuna sashimi, crisp cucumber, creamy avocado, edamame and ribbons of thin omelette. It is fresh and colourful, and lighter on sugar than the classic.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 48% · Fat 28% · Protein 24%
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Ingredients
For 4 servings- 1 1/2 cups300 gShort-grain sushi rice
- 1 1/2 cups360 gWater (for rice)
- 1/4 cup60 gRice vinegar
- 1 tbsp12 gSugar
- 1/2 tspSalt
- 200 gSashimi-grade salmon
- 200 gSashimi-grade tuna
- 2 large100 gEggs
- 1 tspVegetable oil
- 1 small150 gCucumber
- 1 medium150 gAvocado
- 2/3 cup100 gShelled edamame, frozen
- 220 gSpring onions
- 2 sheets6 gNori sheets
- 1 tbsp9 gSesame seeds
- 2 tbsp30 gReduced-sodium soy sauce
- 2 tbsp30 gPickled ginger (optional)
- 1 tsp5 gWasabi paste (optional)
Steps
- 1
Rinse the rice in cold water several times until the water runs almost clear, then drain well.
- 2
Put the rice and 1 1/2 cups water in a pot, cover, and let it soak for 15 minutes.
- 3
Bring to a boil, then lower the heat and simmer, covered, for 15 minutes.
- 4
Take the pot off the heat and let the rice steam, still covered, for 10 minutes.
- 5
While the rice cooks, stir the rice vinegar, sugar and salt together until they dissolve.
- 6
Spread the hot rice in a wide bowl and drizzle over the vinegar mixture.
- 7
Fold the rice gently with a spatula while fanning it until it is glossy and near room temperature, then cover it with a damp cloth.
- 8
Beat the eggs. Heat the oil in a non-stick pan over medium-low heat and cook the eggs as a thin omelette until set, about 2 minutes.
- 9
Cool the omelette, roll it up, and slice it into thin ribbons.
- 10
Cook the edamame in boiling water for 3 minutes, then drain and rinse under cold water.
- 11
Keep the fish chilled until the last moment. Use only sashimi-grade fish that has been frozen for parasite safety, and cut it into bite-sized slices or cubes on a clean board.
- 12
Slice the cucumber and avocado thinly, chop the spring onions, and cut the nori into thin strips with scissors.
- 13
Divide the sushi rice between four bowls and scatter over the nori strips.
- 14
Arrange the salmon, tuna, omelette, cucumber, avocado and edamame on top.
- 15
Sprinkle with the sesame seeds and spring onions.
- 16
Serve straight away with the soy sauce, plus the pickled ginger and wasabi if using.
Swaps, storage and make-ahead
Swaps
- Swap the salmon and tuna for cooked peeled prawns or flaked hot-smoked salmon if you can't find sashimi-grade fish or prefer it cooked.
- For a vegan bowl, replace the fish and eggs with cubes of baked firm tofu and extra avocado, and choose wasabi and pickled ginger labelled vegan.
- Use certified gluten-free tamari instead of the soy sauce, and choose wasabi paste and pickled ginger labelled gluten-free.
- Swap the sugar in the rice seasoning for a little extra salt or skip it for a sharper, less sweet rice.
Storage
This bowl is best eaten fresh, and leftovers with raw fish should go in the fridge within 2 hours and be eaten within 24 hours. Do not freeze the assembled bowl, as the rice turns hard and the avocado and cucumber go watery.
Make ahead
Make the omelette ribbons, cook the edamame and mix the vinegar seasoning up to a day ahead and keep them covered in the fridge. Cook and season the rice on the day, and slice the fish and avocado just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishEggsSoyGlutenSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (426 g) | Per 100 g | |
|---|---|---|
| Calories | 598 kcal | 140 kcal |
| Protein | 35.5 g | 8.3 g |
| Carbohydrates | 70.5 g | 16.5 g |
| of which sugars | 4.7 g | 1.1 g |
| Fiber | 6.5 g | 1.5 g |
| Fat | 18.6 g | 4.4 g |
| of which saturated | 3.5 g | 0.8 g |
| Sodium | 660 mg | 155 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
