Best DIY Chirashi Bowl
Chirashi Bowl or actually more accurately Chirashi Don is scattered rice in Japanese. It’s when you have a bowl of rice with various ingredients spread across on top. Chirashizushi is done with rice and raw fish layered on top and possibly some other garnishes. This is actually the most common form of Chirashi bowls we find at restaurants in the States.
Every time I go to a Japanese Restaurant however I never order Chirashi Bowls. To me, I feel like this is something I can make at home exactly the way I want it which makes it even BETTER. And so I feel like it’s a waste to order it at a restaurant. I will normally order sushi instead.
So for those of you who haven’t made your own yet or enjoy a nice Chirashi bowl out, you don’t don’t want to miss out on this recipe of mine. It’s seriously SO GOOD, you’ll never want to buy one at a restaurant after you’ve made this one.
Kat’s Ultimate Chirashizushi aka BOMB Chirashi Don
1.5 cup Koshihikari medium grain rice
3 cups water
1 tablespoon Sushi Seasoning
(Cook your rice as is and add the sushi vinegar seasoning into the rice once it’s done cooking and stir gently to incorporate until the rice glistens and shines)
4 ounces Salmon Belly or regular Salmon
5 ounces Negi toro (I found toro that’s been pre-ground at the supermarket which you can purchase or you can buy toro and chop it up yourself)
1 tray of uni (contains 6 rows of uni)
1/4 cup scallions
2 tablespoon pickled radish
2 teaspoon sesame oil
2 tablespoon wasabi soy dressing
2 teaspoon pickled ginger
handful of slivered nori
2 teaspoon furikake
wasabi : optional
Cook the rice and season it
Slice your salmon into 1/2 inch slices
Season your negi toro (minced up toro mixed with green onions) by adding a touch of sesame oil, 1 teaspoon ponzu, 1 tablespoon mayo, 1 teaspoon siracha
Build your bowl!
Layer rice on the bottom of the bowl
Add the negi toro to the center. Layer the salmon and the nori around the negi toro
Sprinkle greens onions, pickled radish, seaweed, and pickled ginger on top
Season with sesame oil, wasabi soy dressing, furikake, and slivered nori
ENJOY your masterpiece!! Get creative and design your bowl by alternating colors from the toppings and the fish.
How good does that bite look?
Additionally, I had some leftover uni, I was able to make an Uni Fried Rice the next day. Recipe on my uni fried rice will be up on Chowhound.com