Anti-Inflammatory Protein Chirashi Bowl

Fish was one of the proteins I could never have too much of when I was healing from my rosacea and period cramps under the guidance of my Chinese medicinal practitioner 🐟 After years of researching and making fish, I’ve found this to be my favorite way of having it on those hot summer nights when I can’t be bothered with turning on the stove!

Ingredients:

• Tuna sashimi

• Salmon sashimi

• Yellowtail sashimi

• Lotus root, sliced and boiled (comes prepackaged)

• Fresh cucumber, diced

• Pickled yellow daikon

• 1 Tbsp of soba concentrate or soy sauce

• 1 tbsp mirin

• 2 tbsp sushi rice vinegar

• 2 tbsp water

• 1 tbsp sugar

• Pinch of wasabi paste

• 2 cups of cooked and cooled sushi rice

• For the sushi rice:

  • 2 tbsp sushi rice vinegar

  • 2 tbsp sugar

Instructions:

• Start by slicing up your sashimi, then setting to the side

• Dice up the cucumber, cut the lotus root slices in half, and dice up your pickled daikon

• Now mix up your sushi rice sauce by combining the vinegar and sugar and stirring until the sugar is completely dissolved

• Sprinkle the sauce of the rice, making sure to turn the rice frequently

• To arrange, place the veggies down first to protect the sashimi from cooking, then layer

• Mix together the sashimi sauce with the vinegar, mirin, soy sauce/concentrate, and sugar, then spoon over the fish — I did about 2 tbsps — and enjoy!