Chirashi Sushi Bowl Recipe

Rinse and cook rice

Place the short-grain rice in a fine-mesh sieve and rinse under cold running water, gently stirring with your hand, until the water runs clear (about 2–3 minutes). Drain thoroughly. Combine the rinsed rice and 360 ml water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil over medium-high, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let sit, covered, for 10 minutes.

Make sushi vinegar

While the rice cooks, combine 60 ml rice vinegar, 2 tbs sugar, and 1 tsp salt in a small saucepan over low heat. Stir until sugar and salt dissolve; do not boil. Remove from heat and let cool slightly.

Transfer the hot cooked rice to a large shallow bowl or hangiri. Pour the sushi vinegar evenly over the rice. Using a wooden spatula, fold the rice gently to mix while fanning or allowing air to cool (this gives the rice a glossy finish). Continue folding until the rice reaches body temperature. Cover with a damp towel and keep at room temperature while you prepare the remaining components.

Prepare fish

Keep fish cold until ready to assemble. Using a sharp knife, slice tuna and salmon into bite-size sashimi pieces or 1/2-inch cubes. Arrange on a chilled plate and refrigerate briefly if needed.

Prepare vegetables and garnishes

Julienne the cucumber, slice the avocado just before assembly to prevent browning, and thinly slice scallions. Separate the pickled ginger into small piles for serving.

Portion the smoked trout roe into a small bowl and keep chilled until plating.

Make soy-wasabi sauce

In a small bowl combine 60 ml soy sauce, 1 tsp toasted sesame oil, and 1 tsp rice vinegar. Stir in 1 tsp wasabi paste (adjust to heat preference). This will be the dipping/drizzling sauce for the bowl.

Make spicy mayo (optional)

Whisk together 2 tbs mayonnaise and 1 tsp sriracha. Taste and adjust heat. Reserve in a squeeze bottle or small bowl for drizzling.

Divide the sushi rice evenly among 3–4 bowls (serves 3–4). Press the rice gently to form an even bed.

Arrange tuna and salmon on top of each rice bed in separate clusters or marbled as you prefer. Add cucumber julienne, avocado slices, and small mounds of pickled ginger around the fish.

Spoon or nestle 10–12 g smoked trout roe onto each bowl (adjust to taste) so it remains distinct and intact.

Drizzle 1–2 tsp of the soy-wasabi sauce over each bowl and a light drizzle of spicy mayo if using. Sprinkle furikake evenly (about 1/2 tbs per bowl) and toasted sesame seeds. Garnish with nori strips, sliced scallions, and microgreens.

Serve immediately with extra soy-wasabi sauce and pickled ginger on the side. Provide chopsticks and small dishes for additional soy sauce if desired.