Chirashi Bowl (ちらし寿司 - Chirashi Sushi Recipe)

sushi rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients, while white rice is often less expensive.

sliced fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based protein alternative, while canned tuna is budget-friendly.

shrimp

🥗Healthier: edamame

💰Cheaper: cooked chicken

Edamame is a healthier plant protein, while chicken is a more affordable protein option.

nori

🥗Healthier: seaweed snacks

💰Cheaper: lettuce leaves

Seaweed snacks are lower in calories, while lettuce can be a fresh substitute.

Wash the sushi rice under cold running water until the water runs mostly clear, then drain well and transfer to a tall pot.

Add 1 and 1/2 US cups of water to the rice and cover with a tight-fitting lid. Let it soak for 30 minutes.

Prepare the seasoned sushi vinegar by stirring together rice vinegar, sugar, and salt until fully dissolved.

Trim the stems off the snap peas and peel away the fibrous strips from the pods.

Slice the carrot into 12 coins, about 1/5 inch thick, and optionally cut them into flower shapes.

Bring a pot of water to a boil, add 1 teaspoon of salt, and cook the carrot coins for about 5 minutes until tender.

Add the snap peas to the boiling water and blanch for about 1 minute until vibrant green but still crisp, then transfer to a bowl of cold water.

Use the same water to poach the shrimp by turning off the heat and adding them, letting them cook for about 2 to 3 minutes until vibrant orange and fully opaque.

Transfer the shrimp to a bowl to chill and prevent overcooking.

Crack the eggs into a bowl, remove the chalaza with chopsticks or tweezers, add a pinch of salt, and beat until combined.

Heat a non-stick frying pan over medium-low heat, add vegetable oil, and use a paper towel to spread it around.

Pour about 1/4 of the egg mixture into the pan, swirl to create an even layer, and cook until the edges dry out, about 30 seconds.

Flip the omelet and cook for a few seconds on the other side, then transfer to a cutting board and repeat for the remaining egg.

Roll the cooked omelets into a log and slice into thin threads to create kinshi tamago.

Cut the snap peas into leaf shapes by cutting a v into the center of each pod.

Cut the tuna into small bite-sized cubes and refrigerate until ready to use.

After 30 minutes, bring the soaked rice to a boil over high heat, then reduce to low and cook for 15 minutes, checking occasionally.

Once the timer goes off, turn off the heat and let the rice steam for another 10 minutes.

Transfer the rice to a large bowl, drizzle with seasoned sushi vinegar, and fold it into the rice using a cutting motion with a spatula or rice paddle.

Fan the rice while folding to evaporate excess vinegar and cool the rice to room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens