Sushi Bowl (Chirashi)
Sushi-grade fish, seasoned rice, cucumber, avocado and nori.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
'Sushi-grade' isn't a USDA term - it's a counter-staff promise. Ask your fishmonger directly: 'Can I eat this raw?' If they hesitate, buy the smoked salmon swap instead.
Ingredients
Everything below makes 4 servings.
- 2 cupssushi ricerinsed until water runs clear
- 2¼ cupswater
- 3 tbsprice vinegar
- 1½ tbspsugar
- 1 tbspmirin
- ¾ tspkosher salt
- 8 ozsushi-grade salmoncut into 1/2-inch cubes
- 8 ozsushi-grade ahi tunacut into 1/2-inch cubes
- 1english cucumberthinly sliced or julienned
- 2avocadosliced
- 1 cupshelled edamameblanched
- 1 mediumcarrotjulienned
- 2scallionsthinly sliced
- 1nori sheetcut into thin strips with scissors
- 1 tbsptoasted sesame seedstoasted, mix black and white if available
- 4 tbspsoy saucefor serving
- 1 tspwasabi pastefor serving
- 2 tbsppickled gingerfor serving
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 520calories
- 32gprotein
- 60gcarbs
- 16gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Rinse sushi rice in cold water 4-5 times, swirling, until water runs clear. Drain.
- Buy fish from a counter labeled 'sushi-grade' or 'sashimi-grade' - that's a food safety call, not a flavor one.
- Cube fish 1/2-inch. Slice cucumber, avocado, scallions; julienne carrot; blanch edamame 3 min; cut nori strips with scissors.
Cook rice
Combine rice and water in saucepan or rice cooker. Bring to boil, cover, reduce to low, cook 18 min. Off heat, rest covered 10 min.
28 min · hands offSeason rice
Warm rice vinegar and sugar and mirin and salt in a small saucepan just until sugar dissolves (~1 min). Tip cooked rice into a wide bowl, drizzle vinegar mix over while warm. Fold (don't stir - you'll break grains) gently with a flat spatula until evenly coated. Let cool to room temp 10 min.
11 min · hands offCompose
Mound rice into 4 wide bowls. Arrange salmon and tuna, cucumber, avocado, edamame, carrot in separate sections around the rice - chirashi means 'scattered,' so each topping gets its own little zone.
5 min · hands onFinish
Shower with scallions, toasted sesame seeds, nori strips. Serve with little dishes of soy sauce, wasabi, and pickled ginger on the side.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
If you can't source sushi-grade, smoked salmon delivers similar silky texture.
Marinate cubed tofu in 1 tbsp soy and 1 tsp sesame oil for 10 min before topping.
Use brown sushi rice - same seasoning. Adds about 20 minutes.
Check label - some tamari contains wheat.
What keeps
Sushi rice is room-temperature food on a 4-hour clock. Raw fish does not store cooked - buy what you'll eat.
Sushi rice itself is best within 1 day (it firms up overnight).
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who plans your dinner.
Think of her as a sous chef for your whole table. She plans dinner everyone will look forward to - built around your schedule and working in everyone's taste and dietary restrictions. That's the mental load of dinner, off your plate.
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