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. This recipe is gluten-free and dairy-free.
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.
Notes
Sushi vinegar can be made by combining 4 tablespoon rice vinegar, 2 tablespoon sugar, 1 teaspoon salt. The egg, fish and vegetables can be prepared up to one day ahead of time. Cover tightly and refrigerate.
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.