RECIPE : chirashizushi (sushi salad)

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since i’m trying to get better focus by planning to do less, this week i decided not to upload a sunday video.
even though it’s difficult, i’m trying to learn how to unplan things rather than being stressed the whole week.

so instead of a video, you’ll have to make due with this recipe. it’s perfect for busy weeks since it’s the quick and easy way to make sushi – by just mixing all sushi ingredients in a bowl and eating it straight. it’s called chirashizushi (scattered sushi) or sushi salad.

it’s fresh, light and beautiful. and the variations are endless. so just go ahead and fill your bowl with whatever veggies you have in the fridge.


sushi salad recipe:
serves 3
2.5 dl (ca 1 cup) sushi rice
1 tbsp rice vinegar
2.5 dl (ca 1 cup) cucumber, sliced or julienned
1 – 1.5 avocado, diced
1.5 dl (ca 0.7 cups) leeks, sliced
1 lime, in halved wedges
2 nori sheets, cut in strips
sesame seeds, to taste
coarse black pepper
2 tbsp tamari, or light soy sauce
1 tsp red chili, chopped

– cook the rice according to the instructions on the packet. stir in the rice vinegar, as well as salt and black pepper to taste and let it cool off
– place the cucumber, leek slices and nori strips in a bowl. add the cooled rice and mix
– mix the soy sauce with some water, chilli and lime juice from 1 wedge in a small bowl
– gently fold in the avocado pieces and top with sesame seeds and remaining lime wedges
– serve in bowls with the soy sauce


why not try it out today. and if you do – make a big batch, because you’re going to want to have leftovers (i so wish i had some).

have a beautiful day !

love // jenny


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