This chirashi bowl (chirashi don) has fresh sashimi cubes and egg threads arranged on top of sushi rice. It is quick and easy, simple yet packed full of flavor. It will perfectly satisfy your sushi cravings!
In Japanese, ‘chirashi’ means scattered, and ‘don’ means rice bowl topped with something, thus the Chirashi Don. This vibrant sushi bowl is sprinkled with a variety of seafood, and is easy to put together in less than 15 minutes while being restaurant quality.
Enjoy with a drizzle of tamari soy sauce and a bit of wasabi!
Where can I get sashimi grade fish?
The star ingredient for this recipe is the fresh fish. Higher the quality of the fish is, this dish shines. I usually get my sashimi grade fish from Asian grocery stores such as Hmart or Great wall. I have also seen frozen blocks at Wholefoods and there are many online stores that deliver to your home.
Substitutions for sashimi grade fish
Yes it can be hard to access, or be costly to purchase sashimi grade fish sometimes, especially if you live outside of Japan. There are other toppings you can use instead, such as smoked or seared salmon, cooked scallops, or even cooked and lightly salted ground meat.
Cooked shrimp is also used in the recipe below and you can increase its amount to substitute other fishes.
Ingredients for this recipe
- Cooked Japanese rice - short grain brown rice works as well.
- Sushi vinegar - this is a seasoned rice vinegar with added sugar and salt. to make your own, see the recipe notes at the bottom of the recipe card below.
- Large egg
- Sashimi grade salmon
- Sashimi grade tuna
- Cooked shrimps - either precooked, or cooked from raw. Make sure they are thawed completely if using a frozen type.
- Ikura - also know as salmon roe. Tobiko (flying fish roe) is a good substitute as well.
How to make chirashi bowl
1. Make the egg - Whisk the egg with salt in a bowl. Bring a small pan to heat and lightly grease or spray. Pour the egg into the pan and tilt the pan to spread it all over the surface. Cook for about 1 minute on each side. Cool for a few minutes and slice very thinly.
2. Make the sushi rice - Pour the sushi vinegar over the rice and mix well.
3. Cut up the salmon, tuna and cucumber into small cubes.
4. Assemble - Split the rice into two bowls. Arrange the egg over rice first, followed by salmon, tuna, cucumber cubes, shrimps and ikura.
5. Top with chopped scallions and white sesame seeds. Serve with wasabi (optional) and tamari soy sauce to drizzle on the side.
While they seem similar, this chirashi bowl is a classic Japanese dish whereas poke originated in Hawaii (with a Japanese influence). The fish on poke is usually marinated in sweet savory sauce but that is not the case with chirashi.
I use a Japanese square egg pan for the thin egg. It allows you to make the egg threads efficiently as the egg comes out in a perfect rectangular shape, making it easier to cut evenly. That said, an 8-inch small pan works just as fine!
You can cut the fish and vegetables in cubes up to a day in advance. Tightly cover and refrigerate. Blot out excess moisture with paper towels before using.
The egg can also be cooked and cut one day ahead of time. Cling wrap tightly to avoid drying and refrigerate.
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Quick Chirashi bowl (Chirashi Don)
- 1 large egg
- 1 pinch salt
- 2 cups cooked Japanese rice
- 4 tablespoons sushi vinegar or more
- 2½ ounces sashimi grade salmon
- 2½ ounces sashimi grade tuna
- 2 ounces cucumber
- 6 medium cooked shrimps peeled, tail on
- 2 tablespoons ikura
- toasted white sesame
- chopped scallion
- tamari soy sauce
- wasabi optional
- To make the egg, whisk the egg with salt in a bowl. Bring a small pan to heat and lightly grease or spray. Pour the egg into the pan and tilt the pan to spread it all over the surface. Cook for about 1 minute on each side. Let cool for a few minutes and slice very thinly.
- To make sushi rice, pour the sushi vinegar over the rice and mix well.
- Cut the salmon, tuna and cucumber into small cubes.
- Split the rice into two bowls. Arrange the egg over rice first, followed by salmon, tuna, cucumber cubes, shrimps and ikura.
- Top with chopped scallions and white sesame seeds. Serve with wasabi (optional) and tamari soy sauce to drizzle on the side.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.