Vegetarian Chirashi Sushi

Bright, colorful, and bursting with fresh flavors, this Vegetarian Chirashi Sushi is a show-stopping twist on the traditional Japanese dish. Perfectly seasoned sushi rice forms the foundation for a vibrant medley of crisp carrots, refreshing cucumber, creamy avocado, and protein-packed edamame. Golden, soy-glazed tofu cubes add satisfying texture, while toasted nori pieces and sesame seeds provide a nutty, umami-rich finish. This recipe celebrates balance, contrasting colors, and wholesome ingredients, making it as visually appealing as it is delicious. Ready in under an hour, this deconstructed sushi bowl is not only simple to prepare but also customizable to suit your tastes. Serve it with pickled ginger and a hint of wasabi for an authentic and satisfying meal!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 1 medium Carrot
• 1 medium Cucumber
• 1 cup Cooked and shelled edamame
• 1 block Firm tofu
• 2 tablespoons Soy sauce
• 1 tablespoon Vegetable oil
• 1 medium Avocado
• 2 sheets Nori sheets
• 0.25 cup Pickled ginger
• 2 tablespoons Sesame seeds
• 2 teaspoons Wasabi paste

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium-sized pot and bring it to a boil.

Step 2

Once boiling, reduce the heat to low and cover the pot with a lid. Cook the rice for about 20 minutes, or until all the water is absorbed. Turn off the heat and let it sit, covered, for another 10 minutes.

Step 3

In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Remove from heat and set aside.

Step 4

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture until the rice is evenly seasoned. Let the rice cool to room temperature.

Step 5

While the rice is cooling, peel and julienne the carrot. Slice the cucumber into thin rounds or half-moons.

Step 6

Drain and pat the firm tofu dry. Cut it into small cubes. In a pan, heat the vegetable oil over medium-high heat.

Step 7

Add the tofu cubes to the pan and fry them until they are golden and crispy on all sides. Add soy sauce to the tofu at the end of cooking, tossing to coat evenly. Remove from heat and set aside.

Step 8

Peel and slice the avocado into thin slices.

Step 9

Toast the nori sheets over an open flame or dry skillet until crispy, then crumble into small pieces.

Step 10

To assemble the Chirashi Sushi, place a portion of sushi rice in each serving bowl.

Step 11

Arrange the carrot, cucumber, edamame, tofu, avocado, pickled ginger, and crumbled nori artistically on top of the rice.

Step 12

Sprinkle with sesame seeds for added flavor and texture.

Step 13

Serve with wasabi paste on the side and enjoy.

Nutrition Facts

Serving size	(2215.7g)

Amount per serving	% Daily Value*
Calories	1816.1

Total Fat 77.1g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 15.8g
Cholesterol 0mg	0%
Sodium 4638.4mg	0%
Total Carbohydrate 214.9g	0%
Dietary Fiber 34.9g	0%
Total Sugars 42.3g
Protein 89.0g	0%

Vitamin D 0IU	0%
Calcium 927.9mg	0%
Iron 16.1mg	0%
Potassium 3064.0mg	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: 36.3%

Protein: 18.6%

Carbs: 45.0%