This spicy chirashi bowl is the perfect Japanese lunch to make if you don’t have time. The ingredients are all ready to go, so it’s pretty simple. All you have to do is chop and mix, and your meal is ready in 10 minutes. Plus, it tastes great!
In this Japanese recipe, we use a Korean condiment called “gochujang”, a spicy paste very popular in Korea made of red pepper.
You can find it in the Asian or Korean section of most grocery stores. The gochujang gives this chirashi a unique flavor that you will love.
Japanese recipe chirashi salmon avocado spicy
Ingredients
- 200 g of Japanese cooked rice
- 100 g of raw salmon
- 1/2 piece of ripe avocado
- 1/2 tsp lemon
Sauce
- 1 tbsp shoyu soy sauce
- 2 tsp gochujang
- 2 tsp sesame oil
- 1 tsp of sugar
- 1 tsp white sesame seeds
- 1/2 tsp grated garlic
- nori cut into strips
Instructions
- Cut the avocado in half, remove the pit and with a knife cut into 1 cm cubes. Then, using a tablespoon, remove the flesh and sprinkle with lemon juice.
- Cut the salmon into 1 cm cubes.
- In a bowl, add the ingredients for the sauce: soy sauce, gochujang, sesame oil, sugar, white sesame and grated garlic. Mix. Then add the cubed salmon and the avocado to the bowl and mix again.
- Arrange your rice in a bowl and on top add this last mixture. Finally, finish the chirashi with a few slices of nori on top.
Conseils pour la recette japonaise du chirashi saumon avocat épicé
We used grated garlic but you don’t have to use it. Feel free to adjust the amount of gochujang to your liking.
For the avocado, choose the ripe one and the fresh salmon from a fishmonger.
If you want another version of chirashi, you can try our seafood chirashi recipe.
For gochujang sauce, you can also use it in our spicy chicken karaage fritters recipe or in our yakiniku sauce recipe.