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Packed with salmon, yellowtail, tuna, uni and more, this bowl is a sushi lover's dream.

Ultimate Chirashi Bowl


  • Cooked and seasoned sushi rice

  • Peruvian tiradito:

  • 4 scallops, thinly sliced

  • 1 teaspoon aji amarillo paste

  • 1 teaspoon rocoto paste

  • 2 tablespoons lime juice

  • Toppings:

  • 2 ounces each of sushi-grade salmon, yellowtail, tuna, and fatty tuna

  • 4 pieces small cooked shrimp

  • Seasoned salmon roe

  • Uni, to taste

  • 4 slices cucumber

  • 1/4 medium red onion, thinly sliced

  • 1/4 cup daikon radish, thinly sliced

  • 2 tablespoons lime juice

  • 1/2 teaspoon cilantro, finely chopped

  • Nori sheets, to taste

  • Shiso leaves, to taste

  • Wasabi, to taste

  • Soy sauce, to taste


  1. Prepare the Peruvian-style tiradito: in a small bowl, combine aji amarillo paste, and lime juice Place scallop slices on a small plate and spoon the mixture over the top. Allow to sit for at least 5 minutes.

  2. Meanwhile, slice fish to your desired size. Prepare the rest of the toppings.

  3. To assemble: place warm sushi rice on the bottom of a bowl. Arrange the toppings according to your preference. Serve with wasabi and soy sauce on the side.

Ultimate Chirashi Bowl




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox