Goen Chirashi Bowl Recipe
Big Eye Tuna | Torched Salmon | Torched Japanese Hamachi | Unagi | Ebi | Ikura | Tamago | Tobiko | Crab Mix | Spicy Tuna | Cucumber | On a Bed of Sushi Rice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Bowl Ingredients
Method
Preparation Steps
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix rice vinegar, sugar, and salt in a bowl. Gently fold the mixture into the rice while it's still warm. Let it cool to room temperature.
- 2
Prepare the Fish
Slice the Big Eye Tuna, Salmon, and Hamachi into thin sashimi-style pieces. For the torched items, lightly sear the salmon and hamachi with a kitchen torch until the surface is slightly charred.
- 3
Prepare Other Ingredients
Slice the cucumber into thin strips. Prepare the tamago by slicing it into thin strips. If using imitation crab, shred it into pieces.
- 4
Assemble the Bowl
In a serving bowl, place a generous scoop of sushi rice as the base. Arrange the slices of Big Eye Tuna, torched Salmon, torched Hamachi, Unagi, Ebi, Ikura, Tamago, Tobiko, Crab Mix, and Spicy Tuna Mix artistically on top of the rice.
- 5
