Tuna Chirashi Bowl

Fish lovers of all sorts unite! Whether you prefer raw or cooked, this tuna chirashi bowl is a harmony of flavors and textures you'll find yourself totally addicted after just one dinner ;)

Tuna Chirashi Bowl. Photo by Sarah Crowder.

Tuna Chirashi Bowl. Photo by Sarah Crowder.

Tuna Chirashi Bowl with Brown Rice

Servings: 1

Time: 45 minutes


Pickled Shiitake

  • 2 Tbsp soy sauce
  • 2 Tbsp ponzu
  • 1 cup water
  • 6 dried shiitake mushrooms

Per Bowl Assembly

  • ½ cup brown rice, cooked
  • 3 shiso leaves
  • 1 small handful mung bean sprouts
  • 1 small handful shredded carrots
  • 1 Tbsp pickled daikon, shredded  

Seared or Raw Tuna

  • 4 oz ahi or albacore tuna
  • 1 Tbsp soy sauce
  • 1 Tbsp mirin


  • 1  tsp toasted furikake  
  • 1 sprinkle black sesame seeds
  • 1 sprinkle toasted white sesame seeds
  • 1 tsp scallion, sliced thinly on a bias


  1. In small stock pot, bring soy sauce, ponzu and water to a rolling bowl.
  2. Add dried shiitake and lower heat to low.
  3. Cover and let simmer 30 minutes until shiitakes are soft and pliable.
  4. Stem shiitakes and slice. Set aside.
  5. Assemble chirashi bowl with shiso leaves at bottom, then warm rice, mung beans, carrots and daikon.
  6. If raw tuna is preferred, slice tuna, toss with soy sauce and place over rice.
  7. If seared tuna preferred, heat 1 Tbsp grapeseed oil in sauté pan over high heat until slice and shiny. Toss tuna (in 1 filet) with soy sauce and sear until lightly brown on each side. Let sit 1 minute and slice into pieces before adding to rice.
  8. Garnish with nori flakes, sesame seeds and scallion.