Chirashi sushi bowl
Seasoned sushi rice topped with salmon, cucumber, avocado and a sprinkle of sesame.
- Time40 min
- LevelEasy
- Costabout £2.88 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice in cold water until it runs almost clear. Put it in a pan with the water, bring to the boil, cover and cook on the lowest heat for 12 minutes. Leave it covered for 10 minutes.
22 min - 2
Warm the vinegar, sugar and salt together until the sugar dissolves.
- 3
Tip the rice into a wide bowl and fold in the vinegar mix with a spatula, fanning the rice as you go so it turns glossy. Let it cool to room temperature.
- 4
Slice the salmon into thin pieces across the grain.
- 5
Divide the rice between two bowls. Arrange the salmon, avocado and cucumber on top.
- 6
Sprinkle with nori and sesame seeds. Serve with tamari for dipping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.