Gluten-Free Chirashi Bowl

Dive into the vibrant world of Japanese cuisine with this Gluten-Free Chirashi Bowl, a beautifully deconstructed take on sushi that's as visually stunning as it is delicious! Perfectly seasoned sushi rice serves as the base, topped with an array of fresh sashimi-grade salmon and tuna, creamy avocado, crisp cucumber, and aromatic scallions. A drizzle of gluten-free soy sauce and a hint of wasabi provide bold umami and spice, while sesame seeds and nori strips deliver an authentic finishing touch. Ready in under an hour, this healthy and refreshing dish is a show-stopping meal for sushi lovers who prefer gluten-free options, packed with fresh flavors and textures that'll transport your taste buds straight to Japan.

Nutriscore Rating: 70/100

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
• 6 ounces Sashimi-grade salmon
• 6 ounces Sashimi-grade tuna
• 1 medium English cucumber
• 1 large Avocado
• 0.25 cup Soy sauce (gluten-free)
• 2 teaspoons Wasabi paste
• 2 tablespoons Pickled ginger
• 1 sheet Nori sheets
• 2 tablespoons Sesame seeds
• 2 stalks Scallions

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear, then drain well.

Step 2

Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, combine in a pot and bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes. Let it sit for 10 minutes before fluffing.

Step 3

In a small bowl, mix rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.

Step 4

Transfer cooked rice to a large bowl, then gradually add the vinegar mixture and fold it into the rice with a spatula. Let cool to room temperature.

Step 5

Slice the sashimi-grade salmon and tuna into thin slices, roughly about 1/4 inch thick.

Step 6

Peel the cucumber, cut it into thin matchsticks or slices.

Step 7

Cut the avocado in half, remove the pit, and slice it into thin slices.

Step 8

Slice the scallions thinly, using both the green and white parts.

Step 9

Cut or tear the nori sheet into small strips.

Step 10

Assemble the chirashi bowl by serving a quarter of the seasoned sushi rice in each bowl.

Step 11

Top each bowl with an equal portion of salmon, tuna, cucumber, avocado, pickled ginger, and scallions.

Step 12

Drizzle with gluten-free soy sauce, and wasabi paste as desired.

Step 13

Garnish with sesame seeds and nori strips.

Step 14

Serve immediately and enjoy the fresh flavors!

Nutrition Facts

Serving size	2059.5 grams (2059.5g)

Amount per serving	% Daily Value*
Calories	1767

Total Fat 65.30g	84%
Saturated Fat 11.90g	60%
Polyunsaturated Fat 8.20g
Cholesterol 170mg	57%
Sodium 7210mg	313%
Total Carbohydrate 190.70g	69%
Dietary Fiber 21.60g	77%
Total Sugars 33.60g
Protein 103.50g	207%

Vitamin D 895IU	4474%
Calcium 210mg	16%
Iron 9mg	48%
Potassium 3550mg	76%

*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: 33.3%

Protein: 23.5%

Carbs: 43.2%