Saturday, June 21, 2014

Sushi Bowl Recipe

People who know me well enough know that I love sushi - but it's so expensive! We're trying to cut back on spending on going out to expensive restaurants so we decided to take a crack at making sushi at home and it is much better on our wallets. I've been making rolls every week and our sushi cravings are satisfied.

This sushi bowl recipe is inspired by "chirashi" and it is essentially raw fish on top of sushi rice. Sometimes people will have egg or other stuff, but we went without it. We had sashimi grade salmon in the fridge we needed to use up quickly, and I was feeling tired and did not want to go and roll a bunch of sushi rolls for 2 hours so I decided to just throw in all of our ingredients in a bowl and call it a day. Taste-wise, a grand success!

This is not a tight-budget friendly recipe. But if you frequent sushi joints and want to save money this is a good way to do so. We usually pay over $40 for a sushi date because Gab and I have huge appetites, and that $40 for one meal adds up.

To break down the price, ingredients cost about less than $20! The scallops were $5 for a generous portion (and we only used half of them!), cooked shrimp was $6 for a huge bag, salmon fillets were $4-5 each, imitation crab is $2, tobiko was $3, and since I have sushi rice already at home it didn't really cost me anything - unless if you really want to crunch numbers, a huge sack of calrose rice is $10, and we used only 1 cup. Anyway, I'll stop talking about the cost and get right to the recipe.

"Chirashi" Sushi Bowl Recipe

You can put whatever you want in these! Here's what we used for both our bowls. On the left bowl is "Volcano Mix", a special request Gab had asked because he loves volcano rolls at sushi restaurants - they contain scallops, tobiko, sriracha, cream cheese, Japanese mayo, and chopped crab.


  • Short grain rice calrose rice
  • Sushi vinegar (Good recipe for sushi rice/sushi vinegar here for people who don't have straight sushi vinegar on hand), we like ours tangier so we add more. Adjust according to your tastes.
  • 1 filet of sushi-grade salmon 
  • Small sized cooked shrimp (about 6 per bowl)
  • Tobiko (flying fish roe)
  • Masago (capelin roe)
  • Fresh small scallops 
  • Imitation crab
  • Avocado
  • Cucumber
  • "Volcano mix" (see recipe below)

.. Although you could use whatever you want, like eggs, more veggies, pickled radish, etc.

"Volcano Mix":

  • Fresh small scallops, chopped up 
  • Small shrimps, chopped up
  • Cream cheese, 1 teaspoon
  • Sriracha, 1 tablespoon or more if you like it spicy.
  • Japanese mayonnaise, 1 teaspoon
  • Tobiko or masago (fish roe)


  1. Make the sushi rice - rinse the rice 3 times in water to get the excess starch out. Prepare rice according to package instructions. 
  2. Remove rice from heat and add sushi vinegar. Using a rice paddle or spoon, mix vinegar well with rice and set aside to cool, about 20-30 minutes. If you are using raw fish this is important because you do not want the rice to cook the fish.
  3. After rice has cooled down, prepare fish and vegetables by chopping/dicing them.
  4. IF MAKING VOLCANO MIX - Add scallops, shrimp, cream cheese, sriracha, Japanese mayonnaise, and the fish roe. Mix really well until it becomes a smooth sauce. 
  5. Assemble sushi bowls by putting rice on bottom and fish/veggies/whatever toppings you choose on top.
  6. Eat. This is great with some miso soup or some wasabi and soy sauce mixed in. 

1 comment:

  1. Beautiful and very appetizing. It's funny because this dish reminds me strangely some recipes from one of my favorite Japanese restaurant.


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