Dairy-Free Chirashi Bowl

Bright, fresh, and utterly customizable, this Dairy-Free Chirashi Bowl is a vibrant take on traditional Japanese sushi bowls, perfect for those seeking a flavorful, dairy-free meal. Featuring perfectly seasoned sushi rice as the base, this recipe is topped with an array of colorful ingredients, including sashimi-grade salmon and tuna, crisp cucumber and carrot matchsticks, creamy avocado slices, and tangy pickled ginger. A sprinkle of sesame seeds and nori strips adds a delightful crunch, while a drizzle of soy sauce–mirin dressing enhances the umami flavors. Ready in just under an hour, this easy-to-make chirashi bowl is as visually stunning as it is delicious, making it ideal for a weeknight dinner or a special occasion. Pair it with a touch of wasabi for an extra kick and enjoy a nourishing, seafood-forward dish that’s guaranteed to impress!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 6 ounces fresh salmon, sashimi-grade
• 6 ounces fresh tuna, sashimi-grade
• 1 medium cucumber
• 1 medium carrot
• 1 large avocado
• 4 small radishes
• 2 sheets nori sheets
• 0.5 cup pickled ginger
• 2 tablespoons sesame seeds
• 2 stalks green onions
• 1 teaspoon wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for 10 more minutes.

Step 3

While the rice is cooking, in a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves.

Step 4

Transfer the cooked rice to a large bowl. Pour the vinegar mixture over the rice and gently fold with a rice paddle or spatula until well combined. Allow it to cool to room temperature.

Step 5

In a separate small bowl, combine the soy sauce and mirin. Set aside.

Step 6

Slice the sashimi-grade salmon and tuna into thin, bite-sized pieces.

Step 7

Peel the cucumber and carrot, then slice into thin matchsticks.

Step 8

Halve the avocado, remove the seed, and slice it thinly.

Step 9

Thinly slice the radishes.

Step 10

Cut the nori sheets into small strips using scissors or a sharp knife.

Step 11

Slice the green onions diagonally.

Step 12

Arrange a portion of the prepared sushi rice in a serving bowl.

Step 13

Neatly arrange the salmon, tuna, cucumber, carrot, avocado, radishes, pickled ginger, and nori strips over the rice.

Step 14

Sprinkle sesame seeds and green onions on top.

Step 15

Serve the dish with a side of soy sauce mixture and a dollop of wasabi.

Nutrition Facts

Serving size	(2120.6g)

Amount per serving	% Daily Value*
Calories	1761.3

Total Fat 64.3g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 8.0g
Cholesterol 158.2mg	0%
Sodium 4698.6mg	0%
Total Carbohydrate 190.8g	0%
Dietary Fiber 25.9g	0%
Total Sugars 31.4g
Protein 101.5g	0%

Vitamin D 1234.9IU	0%
Calcium 312.6mg	0%
Iron 10.2mg	0%
Potassium 3173.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 23.2%

Carbs: 43.7%