Chirashi Sushi Quinoa {recipe}

Chirashi Sushi Quinoa

We are eating 30 Days of Quinoa this month. This is no. 21. See the rest of the quinoa dishes >> here <<

We love sushi here in the TasteSpotting Kitchen, but after spending an entire afternoon making vegetable sushi, we know what it takes to roll and shape little rice balls…

Granted, it’s not difficult to roll maki sushi (the rolls) and nigiri sushi (rice balls), but if you can get a similar taste by throwing a little rice in a bowl and topping it with pretty little things to eat in about one-fifth the time and one-tenth the effort, why not do that?
Quinoa Chirashi Sushi
And when it’s quinoa, there’s even more of an incentive to do sushi as “chirashi,” a bowl of rice (or in this case, quinoa) topped with fish. Quinoa is a little more difficult to form into rolls and balls. In fact, we’re going to say that it’s difficult to make maki sushi with quinoa and damn near impossible to make balls of quinoa that stick together with just vinegar and a little sugar. So we do it like this.

The “recipe” part of this is really just for the quinoa; the rest of the dish is just sourcing really good fresh sushi/sashimi-grade fish. If you can’t find raw fish, you can actually top the quinoa with cooked fish and shrimp, caviar/fish eggs, or pretty much anything.
chirashi sushi quinoa

Chirashi Sushi Quinoa

makes 2 bowls, very easily multiplied


2 cups cooked quinoa, cooled to room temperature
2 tablespoons brown rice vinegar
1 tablespoon sugar
pinch of salt
Chirashi toppings (we used, clockwise from top: seaweed salad, salmon, seabass, tuna, fresh avocado, seared albacore, yellowtail, and in the center, salmon roe)
nori komi furikake (nori and sesame seed seasoning)
sesame oil
soy sauce


In a small bowl, whisk together rice vinegar, sugar and salt.

In a large bowl, gently fold cooked quinoa with vinegar+sugar mixture.

Divide quinoa into bowls. Arrange fish and other toppings on top. Sprinkle with a little nori komi furikake.

Serve with soy sauce and sesame oil alongside to drizzle over quinoa. (We have no idea if this is traditional, in fact, it may be sacrilegious, but we love the taste of sesame oil).

by Sarah J. Gim on May 22, 2012 · 3 comments

{ 3 comments… read them below or add one }

Sara May 22, 2012 at 12:30 pm

Sarah, I have been meaning to ask: where do you get your fish from? I know some people say fish used for sushi should be frozen or “sushi-grade.” Is that necessary??

PS this looks delicious. please teleport a plate to DC.


Willow May 22, 2012 at 1:26 pm

This. Is. Amazing. Thank you so much for sharing! I never would have considered quinoa and sushi together, but they are two of my favorite things. :)


Francine Godoy May 24, 2012 at 12:52 am

Beautiful!!! Congrats!


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