Salmon Chirashi Sushi Bowl
Sushi-grade salmon and vegetables arranged over lightly vinegared rice, a deconstructed take on classic chirashi.
Chirashi means "scattered," and that's really the whole technique here: instead of rolling anything, you fan sliced salmon and a handful of vegetables over a bowl of rice seasoned with rice vinegar, sugar, and salt the traditional sushi-rice way. It looks impressive for how little actual cooking is involved.
Using good-quality, sushi-grade salmon means most of the fat in this bowl is the omega-3 kind, which is part of why fish like this shows up so often in heart-healthy eating patterns, and a serving comfortably meets a high-protein mark. Cucumber, avocado, and edamame round it out with fiber and healthy fat without any cooking required beyond the rice.
Only use salmon labeled sushi- or sashimi-grade and keep it well chilled until you're ready to serve — freshness is what makes this dish work.
Ingredients
- 1.5 cups sushi rice — uncooked
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 0.5 tsp salt
- 12 oz sushi-grade salmon — thinly sliced
- 1 avocado — sliced
- 1 cucumber — julienned
- 1 cup shelled edamame — cooked
- 1 sheet nori — cut into thin strips
- 1 tbsp sesame seeds
- 2 tbsp tamari — for serving
- 2 tsp pickled ginger — optional, for serving
These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Cook the sushi rice according to package directions. While warm, fold in the rice vinegar, sugar, and salt, then let cool to room temperature.
- 2Divide the seasoned rice among bowls.
- 3Arrange the sliced salmon, avocado, cucumber, and edamame over the rice in sections.
- 4Top with nori strips and sesame seeds.
- 5Serve with tamari and pickled ginger on the side.