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Salmon & Avocado Chirashi my Way

Salmon & Avocado Chirashi my Way

For starters buy your ingredients in a Japanese grocery store. The store keepers will help you find everything you need and will be of good advice. The packaging are usually in reasonable  sizes (1 kilo for rice, half liters for the rest) contrary to the selection you find in supermarkets. The prices will be reasonable and the quality much better.  Of course check the expiration dates. They should be good for several months.

Salmon & Avocado Chirashi my Way

24 May 2020
: 4
: 30 min
: 30 min
: 1 hr 20 min
: Easy but for aficionados only : It takes time...


  • 300 gr of Japanese round rice
  • 2 ripe avocados
  • 500 gr of high quality salmon fillet with skin and boneless.
  • 1 expresso cup of rice vinegar
  • 4 TBS of sesame oil
  • 1 handful of fresh coriander
  • a few sesame seeds
  • 1/2 a bunch of green onions
  • soy sauce (Kikkoman is my favorite)
  • 1/2 a cucumber
  • wasabi (optional)
  • marinated ginger ( optional)
  • sweet soy sauce from Sushi Shop (optional), my children love it.
  • a pan with a lid
  • a knife for fillet.
  • a wooden spatula
  • 4 pairs of Japanese sticks
  • Step 1 Rice preparation : Follow the instructions on the rice packet. This Japanese rice needs to be rinsed with clear water several times and drained for up to one hour before use. Once the rice is cooked in a pan covered with a lid it is meant to stay covered for the cooling part. Again, just follow the instructions. When the rice has cooled down to a warm temperature, pour the vinegar in and mix carefully with a spatula. Add the sesame oil and taste. The rice should not be too dry nor too humid. Share the rice between the bowls in the desired quantities. Please note that the rice can only be kept one day once it has been seasoned.
  • Step 2 Chirashi setting : Slice the avocados and the skinless cucumber, chop the white part of the spring onions, set aside. Rinse the coriander chop it and set aside. Rinse the salmon fillet, pat to dry with a kitchen towel and set it on your cutting board skin down. Start slicing the salmon regularly leaving the brown part and the skin uncut. Your slices will be nice and of equal sizes (4 to 5 centimeters long) and will not show any brownish part which are not very good and not appetizing. Place each slice in a bowl and alternate with slices of avocado and cucumber. Add some coriander, spring onions, and sprinkle a few sesame seeds for decoration and serve rapidly.
  • Step 3 Serve with soy sauce on the side in tiny bowls. You may suggest marinated ginger and wasabi for the addicts who will love it.

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