chirashi bowl

chirashi bowl

Recreating my favorite chirashi bowls inspired by the ones at my local Japanese supermarket, Suruki Supermarket in San Mateo! Chirashi translates to “scattered” in Japanese, and popular versions usually consist of toppings like raw or marinated fish, tamagoyaki (rolled omelette), and various vegetables. As someone who loves variety and is often indecisive, this dish is one of my absolute favorites to get at the market or at a Japanese restaurant. 

(sponsored post) Mizkan Seasoned Rice Vinegar makes making the seasoned sushi rice for this dish SO easy! No need to make your own seasoning, which would require boiling rice vinegar with sugar and salt — it’s ready to use straight from your pantry. 

Feel free to customize the types of fish and toppings! Just make sure to buy sashimi-grade fish, which has gone through proper procedures to remove any potential parasites in raw fish. 

chirashi bowl

Chirashi Bowl

Fresh, sashimi-grade fish topped over a seasoned bed of rice, with tamagoyaki (rolled egg omelette) and other delicious toppings.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2

Ingredients
  

  • 2 cups cooked Japanese short-grain rice
  • 2-4 tablespoon Mizkan Seasoned Rice Vinegar (to your preference)
  • 2 oz sashimi-grade salmon
  • 2 oz sashimi-grade tuna
  • 2 oz cooked octopus (or another fish)
  • cucumbers
  • salmon roe
  • neutral oil for cooking (avocado, vegetable)

tamagoyaki (Japanese rolled egg omelette)

  • 3 large eggs
  • ¼ teaspoon dashi powder
  • 1.5 teaspoon sugar
  • ¼ teaspoon salt
  • ½ teaspoon soy sauce
  • 2 tablespoon water

Instructions
 

Make the tamagoyaki

  • In a measuring cup or bowl with a spout, beat together all the ingredients for the tamagoyaki.
    3 large eggs, ¼ teaspoon dashi powder, 1.5 teaspoon sugar, ¼ teaspoon salt, ½ teaspoon soy sauce, 2 tablespoon water
  • Heat up a rectangular tamagoyaki pan (or if you don’t have one, a small round nonstick pan works) to low-medium heat. Brush lightly with oil. (I recommend watching the video attached to this recipe for these following steps!)
    neutral oil for cooking
  • Once the pan is warm, add just enough tamagoyaki mixture to cover most of the bottom (about ⅓ or ¼ of the mixture). It should sizzle gently, but not be hot enough to brown the egg. Tilt the pan in each direction to ensure an even layer of egg. 
  • Let it cook until the egg has solidified, then take a spatula and fold the egg over itself 3 times towards yourself. 
  • Push the folded omelette to the top of the pan furthest from you, brush the pan with more oil, then repeat by adding another batch of egg mixture. Make sure to lift the folded omelette to allow the newly added egg mixture to cook under it. This attaches the new layer around the formed layer. Repeat until you run out of batter. Once it gets to 3 layers, you likely only need to fold it over twice. Remove the omelette and let cool.

Prepare toppings and rice

  • Prepare the sashimi-grade fish to your preference. I like cutting them into small, bite-sized pieces so that I can get some of everything in one bite, but you can leave them as larger slices. 
    2 oz sashimi-grade salmon, 2 oz sashimi-grade tuna, 2 oz cooked octopus
  • Prepare the toppings: dice or slice the cucumbers and tamagoyaki. 
    cucumbers
  • Prepare the rice by adding 2-4 tablespoon (to your taste preference) of Mizkan Seasoned Rice Vinegar to the warm, cooked rice. Mix gently without breaking the grains of rice. 
    2 cups cooked Japanese short-grain rice, 2-4 tablespoon Mizkan Seasoned Rice Vinegar
  • Assemble your chirashi bowl by filling your bowl with rice, then topping with the sashimi, tamagoyaki, cucumbers, and salmon roe. Enjoy! 
    salmon roe
Keyword chirashi, sashimi, sushi
Tried this recipe?Let us know how it was!

2 Comments

  1. 5 stars
    Very good, and well-written recipe. Thank you for not hiding the recipe behind tons of fluff

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