When I was traveling in Japan I had some amazing eats—gooey takoyaki, grilled skewers, bowls of ramen. But, after a while, I wanted a good clean meal—enter the chirashi bowl. This is a Brown Rice Chirashi Bowl recipe for a classic Chirashi bowl with brown rice to make it even healthier.
8ouncessushi grade ahi tuna, salmon, or hamachisliced 1/4-inch thick on the bias and refrigerated until ready to serve
1mediumPersian cucumbersliced into 1/4-inch rounds
1/4cuppickled ginger
1/2cupdaikon sproutsor pea shoots, trimmed
1/2mediumlemonthinly sliced
1/4sweet onionthinly sliced
1smallfirm-ripe avocadohalved, pitted, and thinly sliced
Low-sodium soy saucefor serving
Prepared wasabifor serving
Instructions
Steam The Rice: In a small pot with a tight fitting lid bring rice and water to a boil. Stir, then reduce heat to low and cook for about 40 minutes or until water is absorbed and rice cooked through.
About 5 to 10 minutes before rice is done bring the vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and stir to dissolve sugar and salt.
Make Sushi Rice: Once rice is done, transfer to a wide bowl or small sheet pan and pour over the vinegar solution. Using a wooden rice paddle mix the vinegar through the rice using a flipping and chopping motion. This helps to release the hot air and creates a coating on the grains of rice. Continue to mix the rice for 1 minute.
Assemble The Chirashi Bowl: Divide the rice between two wide bowls. Layer slices of your fish over lapping each other while putting a slice of lemon and a few onion slices between each piece. Place a little pile of pickled ginger next to the fish. Then create a pile of cucumbers next to the ginger. Fan slices of half an avocado along the other side of the bowl. In the middle of the bowl place a mound of pea shoots. Serve with a side dish of soy sauce and wasabi.