Chirashi bowl
Fresh, colorful, and satisfying, this chirashi bowl brings out the freshness of spring in every bite. Create perfectly cooked rice with the Snow Peak Wapper Cooker. Fluffy sushi rice lays the foundation for salmon sashimi, tuna sashimi, and bright pops of ikura. Crisp cucumber and peppery radish sprouts add freshness and texture to each bite. Drizzle with soy sauce and add a touch of wasabi to taste. Each spoonful delivers a balanced bite of rice, fresh fish, and vibrant toppings. It’s the perfect dish for warmer spring afternoons!
- Sushi white rice (2 cups)
- Salmon sashimi (1/2cup)
- Tuna sashimi (1/2 cup)
- Ikura (salmon roe) (1/4 cup)
- Radish Sprout (1/4 cup)
- Sliced Cucumber (1/4 cup)
- Mizkan Sushi Rice Vinegar (5 tbsp)
- Wasabi
- Soy sauce
- Salt
| Ingredients | Method | Gear |
|---|---|---|
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Cooking Rice Rinse 2 cups of rice, drain water, and then repeat the process at least once. Let it sit for at least 30 minutes before cooking. Fill the pot with 2 cups of water and bring it to a boil with the lid closed. Once boiling, immediately lower the heat to low medium. Let the rice cook for around 15 minutes. Don't open the lid often but check on the rice around 12 minutes to see if it's soft enough. Make sure you lower the heat as needed. Turn off the stove after cooking, leave the lid closed to let the residual heat cook the rice a bit more.
Prepping the rice Use a rice spoon and mix the cooked rice and let it cool down. Spread rice on a plate if needed. Once the rice has cooled to room temperature, spread Mizkan Sushi Rice Vinegar to the rice and add a pinch of salt, then mix well. Add more Mizkan Sushi Rice Vinegar to taste if needed.
Plating Chirashi Bowl Dice the salmon and tuna sashimi into small cubes. Slice cucumber into a shape of your choice. Scoop a spoonful of rice with the rice spoon onto a bowl. Spread evenly in bowl to make a bed. Spread salmon, tuna sashimi, and ikura evenly. Spread cucumber and radish sprout sparingly. Drizzle with soy sauce and add wasabi to taste. |
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Serves
1-2 people
COOK TIME
25 minutes
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Cooking Rice
Rinse 2 cups of rice, drain water, and then repeat the process at least once. Let it sit for at least 30 minutes before cooking. Fill the pot with 2 cups of water and bring it to a boil with the lid closed. Once boiling, immediately lower the heat to low medium. Let the rice cook for around 15 minutes. Don't open the lid often but check on the rice around 12 minutes to see if it's soft enough. Make sure you lower the heat as needed.
Turn off the stove after cooking, leave the lid closed to let the residual heat cook the rice a bit more.
Prepping the rice
Use a rice spoon and mix the cooked rice and let it cool down. Spread rice on a plate if needed. Once the rice has cooled to room temperature, spread Mizkan Sushi Rice Vinegar to the rice and add a pinch of salt, then mix well. Add more Mizkan Sushi Rice Vinegar to taste if needed.
Plating Chirashi Bowl
Dice the salmon and tuna sashimi into small cubes. Slice cucumber into a shape of your choice. Scoop a spoonful of rice with the rice spoon onto a bowl. Spread evenly in bowl to make a bed. Spread salmon, tuna sashimi, and ikura evenly. Spread cucumber and radish sprout sparingly. Drizzle with soy sauce and add wasabi to taste.
