Chirashi: colorful Japanese sushi bowl with your favorite toppings

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Real food porn is this colorful Japanese sushi bowl (also called Chirashi in Japanese). Stevan Paul teaches you in his book  My Japanese Kitchen how to make this eye- and mouth-watering dish yourself.

Stevan: “Sushi simply means ‘leavened rice’ and it can also be served in a bowl as a base for a colorful collection of tasty snacks – that’s chirashi sushi!”

Japanese sushi bowl recipe

For 4 bowls you need 400 grams of sushi rice, prepared and leavened according to the basic recipe (see book or this recipe ).

While the rice is cooking or resting, various toppings are prepared. To begin with, the vegetables and lastly the fish, which is cut just before serving and added to the rest. Perfect chirashi sushi is served with lukewarm rice.

Toppings and variants

Literally translated, sushi is ‘scattered rice’. Anything can be added: the fragrant mountain of loose sushi rice often contains nigiri classics such as mixed raw fish, salmon and tuna, for example, over which colorful vegetables and other additives are draped.

In addition to raw salmon, strips of nori, salmon trout caviar and raw scallops, the chirashi sushi in the photo uses the following ingredients:

  • 50 grams of snow peas cooked al dente and quenched with cold water
  • Bars of scrambled eggs ( tamagoyaki )
  • A freshly sliced ​​cucumber
  • Per person 3 boiled shrimps with roasted black sesame seeds
  • Narrow wedges of 1 avocado, sprinkled with lemon juice and sprinkled with a little salt
  • Radishes pickled in beet juice

You can always add soy sauce and pickled ginger or different types of mayonnaise. Chirashi offers you the opportunity to work creatively. You can also make such a colorful dish from leftovers!

Source: Culy by
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