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Chirashi Sushi: This recipe for a savoury sushi bowl combines a simple and quick main meal with fresh vegetables and seared tuna! Chirashi Sushi is the perfect dish for an elegant evening meal or a hearty lunch – an ideal recipe for your everyday Japanese cooking!
Filled sushi bowls – that is, bowls filled with rice and garnished with savoury toppings – are particularly easy to prepare at home. For chirashi sushi (or chirashi-zushi), soured sushi rice</ a> is not shaped into specific forms, but simply arranged in a bowl. Chirashi means ‘to scatter’ – the other ingredients for the recipe, such as fish and vegetables, are tastefully ‘scattered’ over the rice.
This type of Sushi can be varied as desired and prepared with a wide variety of ingredients: Today we’re using fresh tuna steaks as well as fresh vegetables such as avocado, carrots, spring onions and crisp cherry tomatoes. However, you can also use exotic ingredients such as lotus root, Shiitake mushrooms (im Shop ansehen) or fried Tofu (im Shop ansehen) – anything goes!
However, the basis for this recipe is always homemade Sushi rice, for which it’s best to use short-grain (or round-grain) white sticky rice. This contains a lot of starch and therefore absorbs liquid well, which in turn means that it sticks together nicely after cooking – a must for delicious Japanese dishes!
My favourite is this delicious short-grain rice (im Shop ansehen) – it has a very mild flavour and is the ideal base for Sushi and other Japanese dishes:
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To prepare it, the loose rice is washed in cold water, so that the starch is released from the husk and the grains stick together well later on. The rice grains sticking together is typical and very important for Japanese rice: This makes it easier to shape the rice perfectly!
Determining the ideal amount of cooking water is also key – always check the specific cooking instructions for the rice first! As a general rule, however, you should use exactly the same amount of water as rice. So, for 100g of rice, use 100ml of water!
You can find out everything else you need for Sushi rice and how best to prepare it here in the basic recipe for Japanese sticky rice:
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I hope you have fun and enjoy making this delicious chirashi sushi bowl with seared tuna and fresh vegetables!
Chirashi sushi bowl
Serves 2 | 60 minutes | 845 kcal
🖨️ Print PDF 📌 Save to PinterestThis recipe for a savoury sushi bowl combines a quick and easy main meal with fresh vegetables and seared tuna! Chirashi sushi is the perfect dish for an elegant evening meal or a hearty lunch – an ideal recipe for your everyday Japanese cooking!
Ingredients (2 portions)
600 g sushi rice (see recipe):
✔ 300 g rice (im Shop ansehen)
✔ 1 piece Kombu (im Shop ansehen)
✔ 2 tbsp Sushi no ko (im Shop ansehen)
200 g tuna (2 steaks)
1 avocado
1 carrot
2 spring onions
3 cherry tomatoes
2 tbsp toasted sesame seeds (im Shop ansehen)
salt
pepper
2 tbsp oil (e.g. sunflower or rapeseed oil)
1 tbsp rice vinegar (im Shop ansehen)
1 tbsp Shoyu soya sauce (im Shop ansehen)
Preparation (60 minutes)
Step 1
Gather the ingredients for the delicious chirashi sushi bowl and prepare the sushi rice (click here for the recipe for delicious sushi rice).
Step 2
Prepare the vegetables: Wash the cherry tomatoes , pat them dry and cut them in half. Wash the spring onions , pat them dry and cut them into fine rings (ideally, split them down the middle with a large knife, fold them together and cut them into fine rings from the white part downwards, removing the root end). Peel the carrot and cut it into thick strips using a vegetable peeler.
Step 3
Cut the avocado in half, remove the stone, peel off the skin and cut each half into 3 mm wide strips.
Step 4
Season the tuna steaks with salt and pepper on both sides. Additionally, sprinkle about 1 tbsp sesame seeds over both steaks and press down lightly with the palm of your hand.
Step 5
Heat the oil in a medium frying pan over a high heat. Once the oil is hot, sear the tuna steaks on both sides until they reach your desired level of doneness. Remove them, leave to rest on the worktop for a few minutes, then cut into 1 cm wide strips.
Step 6
Divide the cooked and seasoned sushi rice between two bowls. Then arrange half of the avocado, carrot, tomatoes, spring onions and tuna in each bowl as desired. Finally, season with rice vinegar and soya sauce and garnish with a little sesame .
Step 7
Serve whilst still warm. Done – Itadakimasu!
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Are you planning a sushi party? Or would you like to find out more about Sushi? Here you’ll find a comprehensive guide that explains everything you need to know about Sushi, step by step:
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