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Illustration of Salmon Chirashi Bowl
Japanese · Main

Salmon Chirashi Bowl

Seasoned sushi rice topped with sashimi-grade salmon, avocado and cucumber.

Time
50 min
Serves
2
Skill
Medium
Heat
None
Diet
Pescatarian

Pairing at a glance

The pairing logic

Delicate raw fish needs a light, clean drink that will not overpower it.

  • clean
  • delicate
  • fresh
  • umami
What to pour

DRINK WITH THIS

Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →

The recipe

HOW TO MAKE IT

Ingredients · serves 2

Method · prep 30 min · cook 20 min

  1. 1

    Rinse and cook the rice, then fold in the vinegar mixture and cool to room temperature.

  2. 2

    Slice salmon, avocado and cucumber.

  3. 3

    Spoon rice into bowls and arrange toppings.

  4. 4

    Finish with nori, sesame, ginger and soy, wasabi on the side.

Cook’s tip

Use only fish sold as sashimi-grade and keep it chilled.

Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.