Dinner · 40 min · japanese

Chirashi Bowl

Sushi rice does the heavy lifting here, with salmon rounding it out. A Japanese dinner that takes 40 minutes, start to finish. The macros do the talking: 48g protein, 62g carbs, and 16g fat in every 620-calorie serving. It scales cleanly if you are cooking for more than one.

Ingredients

• 3 cups Sushi rice
• 0.5 lb Salmon
• 0.5 lb Tuna
• 0.5 lb Shrimp
• 1 roll Tamagoyaki
• 0.25 cup Ikura
• 2 sheets Nori
• 8 leaves Shiso
• 1 tbsp Wasabi
• 0.25 cup Soy sauce
• 0.25 cup Pickled ginger

Steps

1. Season warm cooked rice with sushi vinegar, fanning as you fold. Spread in a wide, shallow bowl — chirashi is scattered, not packed.
2. Slice the salmon and tuna against the grain into sashimi pieces. Butterfly the cooked shrimp. Cut the tamagoyaki into ribbons.
3. Arrange everything over the rice in colorful sections: fish here, egg there, a drift of ikura like jewels.
4. Tuck in shiso leaves and nori strips. The bowl should look like a garden.
5. Serve with wasabi, soy, and pickled ginger. Scattered sushi: all the joy of a sushi platter, none of the rolling.

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