Easy Low-Calorie Seafood Chirashi Bowl

A vibrant, nutrient-dense seafood rice bowl perfect for a quick and healthy meal. Featuring fresh salmon, sweet shrimp, and scallops over tangy sushi rice.

Ingredients

• 1 bowl cooked white rice
• 2 tbsp sushi vinegar
• 50 g sashimi-grade salmon
• 3 pieces sashimi-grade sweet shrimp
• 3 pieces sashimi-grade scallops
• 1 fresh raw egg yolk
• 1 sheet toasted seaweed (nori)
• 1 tbsp seasoned soy sauce
• optional wasabi

Instructions

1. 1Prepare the rice

   

   Measure your desired amount of white rice and pour it into the rice cooker pot. Ensure you use an appropriate amount based on your serving needs.

   Tip: For the best texture, rinse the rice gently before cooking to remove excess starch.
2. 2Wash the rice

   

   Place the rice cooker pot under a faucet and wash the rice under running water. Swirl the rice gently with your hand and drain the cloudy water until it runs clear.

   Tip: Repeat the rinsing process 2-3 times for perfectly fluffy rice.
3. 3Season the rice

   

   Once the rice is cooked, transfer it to a mixing bowl and pour the sushi vinegar over the hot rice. Use a rice paddle to gently fold and mix the vinegar into the rice, ensuring every grain is coated without mashing them.

   Tip: If you dont have store-bought sushi vinegar, mix white vinegar, sugar, and salt in a 3:2:1 ratio.
4. 4Plate the rice

   

   Carefully scoop the seasoned sushi rice into your serving bowl. Flatten it slightly to create an even base for your toppings.

   Tip: Use a moistened paddle to prevent the rice from sticking while serving.
5. 5Add salmon

   

   Using chopsticks, take slices of fresh raw salmon and arrange them neatly on top of the bed of sushi rice.

   Tip: Ensure the salmon is sashimi-grade and handled with clean chopsticks.
6. 6Add scallops

   

   Place raw scallops next to the salmon slices. Continue arranging your seafood toppings to cover the rice nicely.

   Tip: Keep the ingredients organized to make the bowl look visually appealing.
7. 7Arrange the raw seafood

   

   Take your fresh sashimi-grade seafood—specifically the sweet shrimp, salmon slices, and scallops—and arrange them neatly over the bed of seasoned sushi rice in the bowl. Grouping them by type creates a beautiful, professional presentation.

   Tip: Ensure your hands are clean and dry before handling raw sashimi to maintain food safety and keep the texture perfect.
8. 8Add the egg yolk

   

   Carefully separate a fresh egg, ensuring the yolk remains whole. Gently place the raw yolk right into the center of your arranged seafood to provide a creamy, rich finish.

   Tip: If the yolk breaks during separation, dont worry—you can still use it, but for the best look, try to keep it perfectly round.
9. 9Drizzle with seasoned soy sauce

   

   Take a small portion of seasoned soy sauce and drizzle it evenly over the seafood and rice. The saltiness of the sauce complements the sweetness of the raw seafood and balances the acidity of the sushi vinegar in the rice.

   Tip: Start with a small amount; you can always add more at the table if you prefer a stronger flavor.

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