Salmon Chirashi/Poke

Chirashi means ‘scattered sushi’, which is a lovely way of representing this dish. It’s so easy to prepare because of the raw ingredients of fish, vegetable and seasoning. The only cooked part in this salmon chirashi recipe is the rice, so it really is hassle free (no excuses people).

You will need:

For the Chirashi:

– Fresh salmon fillet ( for the sashimi)
– Avocado
– Edamame beans
– Rice (I used a mix of brown and white rice which isn’t exactly the traditional choice but I barely eat white rice so mixing it was ideal but it’s up to you!)
– Nori (in strips)
– Furikake (Japanese rice seasoning or toasted sesame seeds)

For the Dressing:
Soy sauce, sesame oil, olive oil, ginger (optional)

Alright so set your rice to cook as the first step. In another pot, boil some water for your edamame beans. While that is going, dry your salmon fillet well and get a sharp knife to slice the sashimi slices. This step is pretty straight forward – the slices shouldn’t be too thick but I personally don’t like them too thin either. By now, the water for your edamame should be boiling so throw in about 2 handfuls of beans. Slice your avocado vertically (so from top to bottom) into thin strips.


Once all of your ingredients are ready, you can already start plating. Get a fairly deep bowl and add the rice in first followed by some furikake/sesame seeds. Your rice shouldn’t be too hot that it could potentially lightly cook the salmon once you set that on top! Organise your salmon sashimi on the rice, followed by the avocado slices, and edamame beans (without the outer skin of course). Add a little more furikake, some nori strips,  dressing (which is just a mixture of soy sauce, a few drops of sesame oil, olive oil and some slices of ginger), and you are done. Nom nom enjoy!


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