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Ume-Yuzu Steelhead Chirashi
Experience a culinary masterpiece, featuring Seatopia’s sushi-grade steelhead salmon. This dish combines the richness of sashimi-style salmon, creamy avocado, tangy pickled ginger, and the nutty depth of black rice. Topped with a yuzu-soy drizzle and Ume Shiso Furikake, this chirashi bowl is as vibrant as it is nourishing—a perfect fusion of flavor and artistry.
Ingredients
- 1 Seatopia sushi-grade steelhead salmon fillet
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Yuzu juice (for drizzling)
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Soy sauce (light spray)
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Extra virgin olive oil (light drizzle)
- 1 avocado (sliced)
- 1 cup cooked black rice
- 2 tablespoons pickled ginger (chopped)
- 1 small pinch shredded cabbage
- Ume Shiso Furikake (seaweed sprinkle)
Directions
Preparing the Ingredients:
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1.Defrost the Salmon: Properly defrost the Seatopia steelhead salmon fillet in the refrigerator or under cold water. Pat it dry with a paper napkin.
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2.Chop thin slices of Cabbage and Pickel in Yuzu Juice for at least 20 mins.
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3.Slice the Salmon: Using a sharp knife, sashimi slice the salmon into even pieces.
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4.Slice the Avocado: Cut the avocado into thin, uniform slices.
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5.Chop the Ginger: Finely chop pickled ginger slices.
Assembling the Chirashi Bowl:
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6.Base Layer: Add 1 cup of cooked black rice to a bowl, spreading it evenly as the base
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7.Form the Flower: Arrange the salmon slices and avocado slices in alternating layers around the edge of the bowl, forming a flower shape.
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8.Add the Center: Place a small pinch of shredded cabbage and chopped pickled ginger in the center of the bowl.
Finishing Touches:
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9.Lightly spray soy sauce over the entire bowl for a savory umami kick. Garnish with Ume Shiso Furikake for a touch of salty, tangy flavor.
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10.Drizzle Olive Oil: Finish with a light spray of extra virgin olive oil for richness. -
11.Serve Immediately: Enjoy this beautiful and nutrient-packed chirashi bowl fresh.
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