Chirashi Bowl (Chirashizushi) Recipe

Japanese chirashi bowl recipe with step-by-step instructions

5 from 3 votes

Print Pin

Course: Main Course

Cuisine: Japanese

Keyword: chirashi bowl, chirashi donburi, chirashi sushi bowl, Chirashizushi

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: Servings

Calories: 544kcal

Rinse 2 cups of sushi rice by placing it in a colander and running water through it until the water is clear.
After the rice is rinsed, add it to a sauce pan with 2 1/2 cups of water.
Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer until the water is absorbed and the rice is soft. This usually takes 20-30 minutes.
Remove the rice from the heat and scoop into a bowl or dish to let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
Mix 1/4 cup of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready!

In a medium bowl, mix sugar, rice vinegar, soy sauce and sesame oil until the sugar is dissolved and everything is mixed.
Mix sliced cucumbers in the bowl making sure all cucumbers are coated.
Cover and place in fridge until ready to use.

Add egg to bowl and whisk until it is mixed thoroughly.
Add sugar and salt and mix in.
Heat a skillet on medium-low heat until pan is hot. Then brush on a thin layer of oil making sure to coat the entire bottom of the pan's surface.
Pour egg mixture onto pan and quickly swirl across the bottom of the pan to make sure the egg is spread evenly in a thin layer.
Cook for around 1 minute or until the egg is no longer runny. Then, using a spatula or chopsticks, carefully flip the egg and cook the other side for an additional 20 seconds. If you are getting brown spots on your egg, your pan is too hot. I would try removing from the heat and trying again. As the crepes are thin, they are somewhat finicky and require the pan to be just the right temperature.
Remove the egg from heat and let cool on plate.
Once cool, roll the egg crepe and slice the roll into thin strips.

Bring a pot of water to a boil and add a dash of salt to the water.
Once boiling, add the shrimp and cook for around 3 minutes.
While the shrimp is cooking, prepare a bowl of ice water to add the shrimp to when they are done cooking.
Once cooked, add the shrimp to your ice bowl and keep there until ready to add to the bowl.

Slice nori sheet into strips the same size as the kinshi tamago.
Slice the smoked salmon into slices.
Slice avocado into thin slices.
Divide the rice between four bowls. Arrange ingredients around the bowl with a tablespoon of ikura in the middle of the bowl.
Sprinkle sesame seeds over the avocado slices and cucumber salad.