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A chirashi bowl is kind of like sushi, but deconstructed. It’s simple, elegant, and delicious.

Because many tuna species are endangered and certain regions suffer from over-fishing, it’s important to make sure the tuna you use comes from sustainable fishing. By choosing sustainably sourced fish, you’re doing your part to ensure our marine biodiversity stays healthy.

Here, we serve the tuna with marinated cucumbers and strawberries, which bring a bite of crunch and a touch of all-natural sugar to the recipe. And feel free to toss in as many fresh herbs as you want, for an elegant and refreshing finishing touch!


Preparation: 30 minutes
Cooking: 20 minutes
Makes 2 bowls


Ingredients:

For the vinegar rice

  • 100 g (1/2 cup) sushi rice, rinsed and drained
  • 200 ml (3/4 cup + 2 tbsp.) water
  • 45 ml (3 tbsp.) rice vinegar
  • 5 ml (1 tsp.) sugar
  • 15 ml (1 tbsp.) honey
  • Pinch of salt

For the marinated tuna

  • 15 ml (1 tbsp.) tamari or soy sauce
  • 30 ml (2 tbsp.) rice vinegar
  • 2.5 ml (1/2 tsp.) sugar
  • 2.5 ml (1/2 tsp.) hot sauce (optional)
  • 340 g (1 package) sustainably sourced frozen tuna steaks, thinly sliced (like smoked salmon)

For the marinated cucumbers and strawberries

  • 4 to 6 Lebanese cucumbers, thinly sliced
  • 1 shallot, thinly sliced
  • 15 ml (1 tbsp.) sugar
  • 60 ml (1/4 cup) rice vinegar
  • 10 ml (2 tsp.) crushed chili peppers
  • Fresh strawberries, sliced

For the garnish (optional)

  • green onions or chives, thinly sliced
  • toasted sesame seeds
  • cilantro, mint, or Thai basil, roughly chopped
  • nori-type algae, chopped

Preparation

For the vinegar rice

Cook the rice according to package instructions, covered for 15 minutes or until all the water has been absorbed and the rice is sticky. Remove from the heat and add the remaining ingredients for the rice. Let cool at room temperature.

For the marinated tuna

In a bowl, combine the tamari sauce, rice vinegar, sugar and hot sauce. Add the fish and coat thoroughly. Let stand in the refrigerator for a minimum of 15 minutes or up to 2 hours.

For the marinated cucumbers and strawberries

Meanwhile, in a medium bowl, combine all the ingredients for the marinated cucumbers and strawberries. Season with salt and pepper. Stir well.

Assembly

Divide the rice into 2 bowls. Layer the tuna overtop. Add the marinated cucumber and strawberry mixture. Top with the garnishes of your choice.