Chirashi Sushi Bowl

written by Eloisa 09/02/2018
Chirashi Sushi Bowl

We are already in September, so it is time for a new Japanese recipe. Today’s recipe is a straightforward recipe and easy to prepare, one of the most iconic dishes of Japanese cuisine: the sushi chirashi.

The chirashi is also called “scattered sushi,” in a few words it is sushi in a bowl; the base is rice and usually carries vegetables, seaweed, and fish. This is without doubt one of my favorite recipes, the version I propose is with wild rice and fresh salmon, but I recommend you try it with tuna or prawns. Along with the salmon I used radishes, cucumbers, and seaweed which are the most common vegetables in this type of preparation but added my personal touch with a handful of radish sprouts. You can prepare this recipe also with other sprouts or a little rocket.

Accompany it with a little sunomono for a perfect Japanese dinner.

I hope you like it 🙂

Download the e-book Second Edition Download the e-book

Until December 8th you'll have a 50% discount

Chirashi sushi bol

Chirashi sushi bol Print This
Phase 3 Serves: 1 Prep Time: Cooking Time:


  • 1/6 cup of raw wild rice
  • 170 gr of fresh salmon
  • 1/2 cucumber
  • 3 radishes
  • 1 handful of sprouts (leeks, alfalfa ...)
  • 1 teaspoon mixed chopped seaweed (wakame, nori ...)
  • 2 tablespoons of sesame oil
  • 2 teaspoons of raw white sesame
  • 2 teaspoons of raw black sesame
  • 1 tablespoon of apple cider vinegar
  • 1/2 teaspoon birch xylitol or stevia to taste
  • Tamari sauce
  • Wasabi
  • Gari (pickled ginger)
  • Salt


  1. Cook over medium-low heat the wild rice in 2 parts of water for one of rice, covered, for about 40 minutes or according to the time indicated on the package.
  2. In a bowl, mix the vinegar and the sweetener
  3. When the rice has absorbed all the water and is perfectly cooked, put it on a plate and dress with the vinegar mixture. Mix well and let cool.
  4. Wash all vegetables well. Cut the radishes into thin slices and the cucumber into small squares.
  5. Cut the fresh salmon into an elongated strip and cut several slices of the same size and thickness.
  6. Place the rice in the base of a bowl and place the vegetables in the middle of the bowl. Dress the vegetables with the sesame oil and a little salt.
  7. Place the cut salmon on the other half of the bowl.
  8. Garnish with chopped seaweed and black and white sesame.
  9. Serve with tamari sauce, wasabi, and gari.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 1 protein serving, 1 grain serving and 1 healthy fat serving, for <20 pounds.

For this recipe, you may need:



  • María Clara Santacecilia

    Hola tengo dudas con la cantidad de comida me parece como que como demasiado
    Mi otra duda es si en algún momento podré comer mermelada con el pan o quesos que me encantan siento falta de eso
    Me encanta tu blog gracias!

    • Eloisa

      Hola María Clara, si ves que la comifa es mucha, puedes recortar tu porción un 15%, pero debes recortar cada uno de los alimentos de forma proporcional.
      Mientras estés haciendo DMA no podrás comer las mermeladas clásicas (cocidas durante horas) ni los quesos. Pero puedes escribir mermelada en el busvabus del blog y te saldrán un par de recetas aptas.
      Podrás decidir volcer a comer quesos una vez que hayas llegado a tu peso ideal. Lee más información sobre este tema en mi guía DMA, en el capítulo sobre mantenimiento: