Try this recipe for chirashi sushi bowls, then check out our vegan sushi bowls, salmon sushi sandwiches, maki sushi rolls, wakame seaweed salad and california rolls.

Recipe tip: Anything goes on this deconstructed sushi salad, so mix and match your toppings depending on what you have. Slices of omelette, avocado and shredded carrot would all go well.


  • 1 tbsp rice wine vinegar
  • 2 tsp golden caster sugar
  • 100g sushi rice
  • 50g podded edamame beans
  • 1 thick piece tuna fillet, about 200g
  • oil
  • black or white sesame seeds
  • 3 quails eggs, hard boiled for 21/2 mins and halved
  • 6 large cooked prawns
  • shredded mooli
  • pickled ginger
  • cut into lengths  chives
  • soy sauce
  • wasabi


  • STEP 1

    Heat the vinegar and sugar in a small pan until the sugar melts.

  • STEP 2

    Wash the sushi rice in water, then drain and repeat a couple of times to rinse off some starch. Put it in a pan with 200ml water. Bring to the boil, then cover and lower the heat. Cook for 12-15 minutes, or until all the water is absorbed, then tip it onto a plate to cool. Sprinkle over the vinegar mixture and leave to cool completely.

  • STEP 3

    To make the tuna, rub it all over with oil and season. Sear for 30 seconds on each side, then dip both sides in sesame seeds and wrap in clingfilm. Put in the fridge to chill.

  • STEP 4

    Cut the prawns down the middle and open them out as you would for sushi.

  • STEP 5

    To serve the salad, put the rice into 2 bowls and slice the tuna into 1 cm slices.Arrange the tuna, eggs, prawns, ginger and mooli on top of the rice.Add the chives and serve with soy and wasabi.


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