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
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Ingredients
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Seafood
Vegetables
Egg
Sushi Rice
Toppings
Method
Prepare Sushi Rice
- 1
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, using a rice cooker or stovetop.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl, and gently fold in the vinegar mixture. Allow to cool to room temperature.
Prepare Ingredients
- 3
Prepare Seafood
Slice Big Eye Tuna, Salmon, and Japanese Hamachi into bite-sized pieces. Lightly torch the salmon and hamachi for flavor.
- 4
Prepare Cucumber
Julienne or thinly slice the cucumber.
- 5
Make Tamago
Whisk the eggs, season with a bit of salt, and cook in a non-stick pan to form a rolled omelette. Slice into strips.
Assemble the Chirashi Bowl
- 6
Layer the Ingredients
In a large bowl, start with a bed of sushi rice. Arrange the sliced tuna, torched salmon, torched hamachi, unagi, ebi, crab mix, spicy tuna, ikura, and tobiko over the rice. Add sliced cucumber and tamago strips on top.
