vegetarian chirashi

Chirashi is delicious deconstructed sushi in a bowl. I have made this recipe with black rice because I not only love it, it’s low glycemic and packed with nutrients and flavour. Then I added my favourite things like avocado, edamame beans, pink pickled onions and eggs, and made a dressing that I think works well with those ingredients. I made it for one, but you can make it for two or more.


Serves 1 but you can multiply it


half an avocado
quails eggs (as many as you fancy)
pink pickled onions from here
edamame beans (cooked)
cucumber (shave a few slices off)
a radish or two
half a cup of black rice cooked to the instructions on the packet and cooled
black sesame seeds
sushi ginger (optional)
crispy onions (optional)


1/2 -1 tablespoon of maple syrup
1 tablespoon of soya sauce
1 teaspoon of olive oil
1 teaspoon of toasted sesame oil
a touch of wasabi to taste



Make the dressing by whisking all the dressing ingredients together and set aside.

Boil the eggs for two and a half minutes then refresh them in cold water and once cooled, carefully peel them (they are a bit fiddly) and cut in half.

Cut the avocado in half and remove the stone and peel. Cut into slices and squeeze a bit of lime juice on them if you are not eating straight away to stop them going brown.

Cut or slice the radishes and shave the cucumber into strips with a vegetable peeler.

Place the rice in a serving bowl and place the ingredients in sections on top. Sprinkle with the sesame seeds and pour over the dressing.

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