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Chirashi salad (Buddha bowl)



Ingredients (serves 2-3)
Sushi rice 

  • 2 cup sushi rice (in the photo we used 1½ cup sushi rice + ½ cup brown rice)
  • 2¼ cup water 
  • ⅓ cup sushi vinegar or (⅓  rice vinegar, 2 tbsp. sugar, 1 tsp. salt)  

Chirashi – topping 

  • 1 avocado, sliced 
  • ½ carrot, julienne
  • Some rocket salad 
  • ½ spanish onion, sliced 
  • -10 prawns, cooked 
  • 1 cup home grown alfalfa sprouts  
  • ½ cup homegrown chickpea (cooked for 15mins) 
  • Couple of mint leaves 

Optional toppings*

  • Salmon roe 
  • Sea urchin 
  • Bamboo shoots
  • Snow pea sprouts ( cooked lightly and cut julienne)  

Mushroom marinate

  • 8 shiitake mushroom, sliced
  • 1 tbsp soy sauce
  • 2 tbsp sugar
  • pinch of salt
  • dashi powder, optional

Egg crepe (kinshi tamago)

  • 2 eggs   
  • 1 tsp sugar 
  • 1 tbsp dashi (substitute with sake or water)  
  • ¼ sea salt (if it is table salt use half the amount)  


    1. Cook rice with water in a thick bottomed pot as per instructions on the packet. (or rice cooker) 
    2. Once ready, transfer rice to a bowl. Do not cover.  
    3. Pour sushi vinegar and mix with wooden spoon.  
    4. Let rice cool to room temperature on the countertop. Do not let rice cool down in the fridge.
    5. Prepare all the vegetables and put to one side.
    6. Heat shiitake mushrooms in pan with marinate until cooked. Place aside.
    7. In a bowl, beat eggs with a whisk and add the rest of the egg crepe ingredients until well combined. 
    8. Heat a non-stick pan on medium heat. Dip a small piece of paper towel in vegetable oil.
    9. Cover the pan evenly with a thin layer of egg mixture, take off heat and cook with residual heat until it has solidified.  
    10. When it has completely cooled down, fold in half, and then roll. With a sharp knife, cut into thin julienne strips.  
    11.  Assemble all in a bowl.





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