Originally posted September 13, 2012

Simple Salmon Chirashi

Simple Salmon Chirashi by Lyn

Photo by Sunset Magazine

This is a lighting fast method to prepare a fresh healthy delicious meal. Let the kids pile on their own toppings.


  • 1 cup medium-grain white rice
  • 1 pound wild salmon fillets, such as sockeye, skinned and cut into 4 pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 cup halved and sliced English cucumber
  • 1 cup cubed avocado $
  • 1 sheet nori, torn into pieces
  • 2 green onions, sliced diagonally
  • 2 tablespoons toasted sesame seeds
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons wasabi powder
  • 1/2 teaspoon toasted sesame oil
4 servings


1. Cook rice as package directs. Preheat broiler. Sprinkle salmon on both sides with salt and pepper. Broil fish until done the way you like it, about 6 minutes for medium.
2. Divide rice among 4 serving bowls. Lay a piece of salmon on each. Top each serving with cucumber, avocado, nori, onions, and sesame seeds.
3. Mix soy, wasabi, and oil in a small bowl and serve with the salmon and rice.

30 minutes



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Adapted from

Sunset Magazine, May 2011

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