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Chirashi sushi bowl
5 from 2 votes

Sushi Bowls: The Perfect Meal?

A guide to making Sushi Bowls for your next special occasion.
Prep Time35 mins
Cook Time34 mins
Total Time1 hr 50 mins
Course: Main Dish
Cuisine: Asian, Japanese
Servings: 4 people
Author: Belgian Foodie


  • 1 recipe brown sushi rice
  • 480 g raw sushi-grade fish
  • 4 carrots
  • 6 green onions
  • 50 g daikon radish
  • 2 cucumber
  • 1 avocado
  • 2 sheets seaweed paper cut in narrow ribbons
  • 4/5 recipe wasabi paste
  • 1/2 recipe pickled ginger (gari)
  • 150 ml soy sauce


  • Prepare the brown sushi rice, wasabi paste and pickled ginger. Follow the recipes linked above for each of these recipes if you are making them yourself. If you purchase the wasabi paste and pickled ginger, assemble these in separate small dishes. If you make white sushi rice, skip the first step in the brown sushi rice recipe and follow the second step.
  • Slice the raw fish in thin slices and assemble on a plate.
  • Wash, peel and cut the raw vegetables in nice size pieces. I often use a special cutting knife to prepare my carrots with ridged edges. Try to make the vegetable pieces attractive. If you are creative, you can make shapes so the bowls are more decorative. I usually put the vegetables in separate bowls on the table so everyone can choose what they want in their own bowl.
  • Put the sushi rice in a large bowl on the table. If you prefer you can put some rice in each person's bowl to start. I place everything on the table and let everyone arrange their bowl as they please. This choice makes the meal more fun and friendly as you have to ask others to pass down a bowl of your favorite ingredient.
  • Place the condiments (wasabi paste, pickled ginger and soy sauce) in separate dishes on the table. I often leave the soy sauce in the bottle.
    Sushi bowl presentation - pickled ginger
  • Call everyone to the table and enjoy!