Soy-Free Chirashi Bowl

Delight your taste buds with this vibrant and fresh Soy-Free Chirashi Bowl, a stunning twist on traditional Japanese sushi that’s perfect for anyone avoiding soy. This recipe features a bed of perfectly seasoned sushi rice, topped with an artful arrangement of sashimi-grade salmon, tuna, cooked shrimp, creamy avocado, crisp cucumber, and savory nori strips. The rice is dressed with a tangy blend of rice vinegar, sugar, and salt, while a drizzle of sesame oil adds a rich, nutty finish. Garnished with a pop of fresh chives, lemon zest, and served with pickled ginger and optional wasabi, this protein-packed, gluten-free dish is as beautiful as it is satisfying. Ready in just 40 minutes, this no-soy chirashi bowl is ideal for anyone craving quick, healthy, and flavorful Japanese-inspired cuisine.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 6 ounces Salmon, sashimi grade
• 6 ounces Tuna, sashimi grade
• 8 pieces Cooked shrimp
• 1 Cucumber
• 1 Avocado
• 2 Nori sheets
• 1 tablespoon Wasabi
• 0.25 cup Pickled ginger
• 1 Lemon
• 2 teaspoons Sesame oil
• 2 tablespoons Chives

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Cook the rice according to the package instructions using a rice cooker or stovetop method.

Step 3

While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt have dissolved, then set aside to cool.

Step 4

Once the rice is cooked, transfer it to a large bowl and slowly pour the vinegar mixture over the rice. Gently mix with a wooden spatula. Let the rice cool to room temperature.

Step 5

Slice the salmon and tuna into thin pieces, about 1/4 inch thick. Set aside on a plate.

Step 6

Peel and slice the cucumber into thin rounds. Cut the avocado in half, remove the pit, and slice each half into thin slices. Set aside.

Step 7

Cut the nori sheets into strips or small squares for garnish.

Step 8

Using a microplane or fine grater, zest the lemon. Reserve the zest and cut the lemon into wedges.

Step 9

In a small bowl, mix the wasabi with a few drops of water to form a paste.

Step 10

To assemble the chirashi bowl, place a generous portion of the seasoned sushi rice at the bottom of each bowl.

Step 11

Arrange the salmon, tuna, shrimp, cucumber, and avocado artfully on top of the rice.

Step 12

Drizzle a small amount of sesame oil over the top of each bowl.

Step 13

Garnish with sliced nori, lemon zest, and sprinkle chives over the top.

Step 14

Serve each bowl with a lemon wedge, a small portion of pickled ginger, and wasabi on the side. Enjoy your soy-free chirashi with optional additional lemon juice for extra freshness.

Nutrition Facts

Serving size	(1363.0g)

Amount per serving	% Daily Value*
Calories	1930.9

Total Fat 84.0g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 14.5g
Cholesterol 318.2mg	0%
Sodium 3377.4mg	0%
Total Carbohydrate 179.6g	0%
Dietary Fiber 17.9g	0%
Total Sugars 31.8g
Protein 110.5g	0%

Vitamin D 1234.9IU	0%
Calcium 235.8mg	0%
Iron 9.4mg	0%
Potassium 2448.5mg	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: 39.4%

Protein: 23.1%

Carbs: 37.5%