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Homemade Chirashi
Homemade Chirashi
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Prep Time:
15 minutes
Cook Time:
4 minutes
Total Time:
19 minutes
Chirashi sushi: colorful Japanese rice bowl with fresh fish, veggies, and nori. No rolling needed, perfect for home cooking.
Ingredients:
  • 4 extra-jumbo unpeeled shrimp (about 3 ounces)
  • 1 ounce snow peas
  • 2 cups cooked sushi rice
  • 8 ounces sashimi-grade salmon, tuna, or yellow tail, cut into 1/4-inch cubes or slices
  • 4 slices tamagoyaki
  • 6 thin slices English cucumber (about 1/8 cucumber)
  • 1/4 cup microgreens (any kind)
  • 2 whole shiso leaves (optional)
  • Shredded nori, to garnish
  • Soy sauce, to serve
  • Wasabi, to serve
Instructions:
  • Steam the shrimp and snow peas: Fill a pot with 1 inch of water and place a steamer basket inside, ensuring the water doesn’t touch the bottom. Add the shrimp and snow peas to the basket. Bring the water to a boil over high heat, then reduce to a simmer, cover, and steam for 4 minutes until the shrimp is pink, opaque, and the snow peas are tender and vibrant green.
  • Now, plate the chirashi: Split the rice between 2 bowls. Top each bowl with sashimi, tamagoyaki, cucumbers, microgreens, and shiso (if using). Once the shrimp has cooled, peel and place 2 in each bowl along with the snow peas.
  • To serve: Top each bowl with shredded nori and accompany with soy sauce and wasabi for dipping the sashimi. Enjoy immediately to savor the freshness of the raw fish. Enjoyed the dish? Leave a star rating below!

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