When my parents were down to visit last week, the three ladies (me, The Kid and Mom) decided to spend a relaxing day at a Korean Day Spa near here. If you’ve never been, it’s pretty much a relaxing heaven on earth. You pay an entry fee and can spend up to 24 hours sitting in hot tubs of various temperatures, in steam rooms, saunas, salt rooms and more. Ours here even has movie rooms where they play current movies.
Naturally since you can be there for quite some time, they have a restaurant on site that serves one of my big weaknesses – Korean food. Bowls of bibimbap, bulgogi, chirashi bowls and more. I think I had to wipe away a tear of excitement when I saw their salmon chirashi bowl. It was a massive bowl of all kinds of raw shredded veggies with sashimi, seaweed, and sushi rice on the side. Chirashi actually means scattered and they’re named so because the ingredients are scattered all around the bowl.
I figured I’d already given a few of the Korean dishes a try at home, so why not give a chirashi bowl a go. It really couldn’t have been easier to put together. If you can use a knife, you can make this. I even wondered if you could still call it a recipe if you don’t actually cook anything. We’ll just say you can, so here’s the recipe for my version:
Salmon Chirashi Bowl
- 4 oz raw sushi grade salmon, cubed
- 2 cups (100g) finely shredded cabbage
- 3/4 cup (75g) cucumber, julienned
- 1 cup (85g) sugar snap peas, sliced in half
- 1/3 cup (50g) carrots, julienned
- 3 Tbsp (5g) wakame seaweed pieces
- 1 tsp sesame seeds
- 1 tsp gochujang sauce
- 1 Tbsp low sodium soy sauce
Cut the salmon into small cubes about 1/4 inch in size. To make it easier to cut instead of smashing, you can stick it in the freezer for about 15 minutes to firm up a bit. Cut the cabbage, cucumber, snap peas, and carrots into small pieces. I did mine julienne cut because I thought they looked pretty. You don’t have to worry yourself about being fancy.
Arrange the veggies in a big bowl so that they look nice and are in little veggie sections. Top with the salmon cubes. Sprinkle on the seaweed pieces and sesame seeds. Drizzle with the gochujang and soy sauce as desired.
Makes one chirashi bowl at approximately 241 calories – 25g protein, 24g carbs, and 5g fat.
You can use any veggies that you like and don’t have to use the ones here. The restaurant version had daikon radish and a few other veggies instead of the ones I used. I tried to think about the kinds of fillings that you’d find in sushi rolls so I opted for the basics. You could even throw in a little cubed avocado and wasabi for a bit of spice.
Change up the protein as well. You could use tofu cubes or leave out the fish completely to make a vegetarian version. Give cooked shrimp (ebi), ahi tuna, or other sushi grade fish a try. It’s your bowl so make it fun!