Chirashi Bowl

Home-style Japanese cooking. It is basically all of the ingredients for sushi mixed up in a bowl and served. It is a very fast and convenient way to enjoy the taste of sushi without all the work! I like to have cut-up pieces of seaweed to serve on the side, and a soy sauce-wasabi mixture is nice too. Good with tea, but better with beer.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 425 Calories

Ingredients

• ¼ cup white sugar
• 1 teaspoon salt (Optional)
• 3 cups water
• ½ cup rice vinegar
• 1 pound cooked shrimp
• 3 large eggs, beaten
• 1 bunch green onions, diced
• 1 Avocado, diced
• ½ cup diced mushrooms
• 2 cups sushi rice
• 1 carrot, cut into 1/4-inch pieces
• ½ pound sushi-grade ahi tuna, sliced
• ½ pound sushi-grade salmon, sliced
• 1 medium cucumber, cut into 1/4-inch pieces
• ¼ cup diced pickled ginger

Recipe Instructions

Step 1

Combine rice, water, and salt in a pot. Bring to a low boil. Reduce heat to very low, cover, and cook for 15 minutes.

Step 2

Meanwhile, mix rice vinegar and sugar together until sugar is dissolved.

Step 3

Heat a skillet over medium heat. Pour in eggs and cook until set, about 5 minutes. Let cool briefly before dicing. Cook carrot in the same skillet over low heat until softened slightly, about 5 minutes.

Step 4

Remove rice from heat and let stand for at least 5 minutes.

Step 5

Transfer rice to a large bowl. Add vinegar-sugar mixture while using a fan or hair dryer to blow air over the rice. Mix, without crushing the rice grains, until all of the vinegar is absorbed and rice is sticky and shiny, 3 to 5 minutes.

Step 6

Arrange tuna, salmon, and shrimp over rice. Garnish with egg, carrot, cucumber, avocado, mushrooms, green onions, and pickled ginger.