I seem to be going through a Japanese phase at the moment. First Soba Noodle Salad, then Ginger Soy Marinade and now this Scattered Sushi Rice Bowl. It has everything to do with the weather, as the light flavours of Japanese cuisine are perfect for the relentless heat we are currently experiencing.
I first made this Scattered Sushi Rice Bowl during my final exam for the Natural Chef Training Program a few years ago. The examiners appeared to think I had created something new (and downright weird if the looks they gave me are any indication). Maybe it was folly to make something new for a final exam, but I couldn’t help myself. It is such a simple dish, so was perfect for the lunch element of the exam.
In reality, sushi bowls are not an invention of my tired and frazzled mind. They are a thing. So much so they even have a name – Chirashizushi, meaning scattered sushi. I love sushi, and although not difficult to make (truly) I have a mental block when it comes to assembling sushi rolls. I always think it will be too hard, take too long, and inevitably I cram too much filling into them, causing the rolls to split and fall apart.
A sushi bowl addresses all these issues. Fillings are piled on top of the rice instead, so I can use as many as I like. I like to add grilled fish and salad ingredients to my bowl to make a simple, wholesome dinner. Mixing some of the miso dressing through the rice prior to adding the toppings provides additional flavour. If fish is not your thing, use marinated chicken, tofu, tempeh or even a poached egg. Both fresh and steamed vegetables will work well.
Sushi bowls are an ideal meal for one, but are easily scaled up to feed the whole family. Just cook enough rice and chop enough toppings for everyone. Rice bowls can also double as a packed lunch for work or school. Cool the rice in the fridge, pack it into a container and pile on the toppings. Enjoy!
Scattered Sushi Rice Bowl
I have provided ingredients for one rice bowl. Scale these up according to the number of mouths you wish to feed.
- 1 cup cooked brown rice^
- Sesame Miso Dressing
- 2 small fish fillets pan fried*
- 1/2 small cucumber sliced
- 1/2 carrot shredded
- 1 small avocado sliced, or 1/2 large
- 1/4 sheet toasted nori shredded
- Toasted sesame seeds pickled ginger and fermented pickles to serve.
- Mix 1 Tablespoon of the dressing through the brown rice and place in the bottom of your serving bowl.
- Arrange the fish and vegetables over the top of the rice.
- Scatter the shredded nori and sesame seeds over the top of the dish.
- Drizzle with extra Sesame Miso Dressing immediately prior to serving.
- Serve with pickled ginger and fermented pickles.
Recipe Notes^Brown rice freezes very well, so cook extra and freeze in appropriate serving sizes so you can pull this together quite quickly.
*I marinated my fish for 2 hours in 2 Tablespoons of tamari and 1 teaspoon of toasted sesame oil. I then pan fried it just prior to serving.
Sesame Miso Dressing for Scattered Sushi Rice Bowl
The dressing is quite thick, so if you wish to thin it out add a little water.
I have used genmai (brown rice) miso but white miso would work just as well.
- 2 Tablespoons sesame oil 40ml
- 1 1/2 Tablespoons mirin 30ml
- 1 Tablespoon genmai miso 20ml
- 2 teaspoons tamari 10ml
- 1 teaspoon grated fresh ginger
- Whisk the ingredients together in a small bowl until the miso is fully incorporated and the mixture is smooth.
- Use as desired.