Anti-Inflammatory Protein Chirashi Bowl
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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!