Ingredients Print

Check off ingredients as you go

Serves 2

For cooking the rice see the basic recipe

• 100 g (1/2 cup) short-grain sushi rice
• 3 Tbsp rice vinegar
• 1 Tbsp sugar
• 1/2 tsp salt

For the topping

• 1 fresh salmon fillet
• 1 ripe avocado
• 1/2 cucumber
• a little shredded nori seaweed (optional)
• a handful of sesame seeds (white and/or black)
• 1 tsp Sriracha sauce (or chili flakes)
• 3 Tbsp ponzu sauce (or soy sauce)
• a little lemon juice
• 3 sprigs fresh cilantro (coriander), chopped
• a few slices of pickled ginger

If you change the number of serving, consider adjusting cooking times!

🍣 🥢 For more sushi ideas, I wrote an article on sushi variations that I invite you to check out.

Preparing the sushi rice

Quick recap: whatever quantity of rice you make, keep the classic ratio in mind, which is 1 part rice to 1.3 parts water. If you use glasses, for example, that’s 1 glass of rice to 1 + 1/3 glasses of water.

1. Rinse the rice well until the water runs clear (at least 4 times). Put the rice and water in a saucepan, cover and bring to a boil, stir once, then lower to medium heat and cook for 12 minutes. Turn off the heat without lifting the lid and let rest for 10 minutes.

2. While the rice rests, put the rice vinegar, sugar and salt in a small saucepan. Bring to a boil to dissolve everything.

3. Transfer the rice to a large bowl and pour in the still-hot vinegar, stirring gently to season the rice. Let cool to room temperature (never in the fridge), covered with a kitchen towel so it doesn’t dry out.

Preparing the topping

4. Meanwhile, cut the avocado into slices and sprinkle lightly with lemon juice so it doesn’t brown. Cut the cucumber into thin rounds.

5. Cut the salmon into slices about 0.5 cm (1/4 inch) thick and put them in a bowl with the Sriracha and ponzu sauce.

Assembling the chirashi bowl

6. Put the rice in a bowl, press down gently with the back of a spoon, then arrange the avocado, salmon, cucumber and pickled ginger on top as prettily as you like. Sprinkle with sesame seeds, shredded nori and cilantro.

For another version that’s always a hit, I recommend my salmon avocado chirashi bowl or the salmon sushi cake

Tips and planning

• You can make the same recipe with tuna.
• To serve the bowls unmolded, I recommend using a ring mold or lining the bottom of the bowl with plastic wrap, which makes it very easy to turn out.