Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Chirashi Bowl with Black Bean and Root Vegetable Medley
A beautiful and nutritious Japanese chirashi bowl featuring seasoned sushi rice topped with seared raw fish, a soft-cooked egg, roasted sweet potato and lotus root, tangy pickled vegetables, and a savory black bean miso sauce. This bowl combines traditional Japanese elements with hearty vegetables for a complete, satisfying meal.
50 min
Medium
2 servings
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Taste Profile
Sweet5/10
Salty6/10
Sour4/10
Umami8/10
Spicy0/10
🥄 Texture
A mix of contrasting textures: warm, slightly sticky sushi rice underlies silky, tender slices of raw fish and a creamy, runny soft-boiled egg. Roasted sweet potato is soft and slightly caramelized, lotus root is crisp at the edges, black beans are soft and coated in a glossy miso glaze, and pickled vegetables add a crunchy, bright bite.
👃 Aroma
Savory, oceanic notes from the fish and nori are complemented by the salty, fermented scent of miso and a toasty sweetness from roasted sweet potato. A clean vinegary lift from the pickles and seasoned rice brightens the overall fragrance.
🍷 Pairs Well With
Chilled junmai sake or a crisp, dry white wine (e.g., Sauvignon Blanc); for a non-alcoholic option, cold green tea (sencha) or barley tea.
🥗 Side Dishes
Simple miso soup, chilled cucumber sunomono (vinegared cucumber salad), steamed edamame with sea salt, and a small seaweed or mixed greens salad with sesame dressing.
Ingredients(9 items)
- 12 cups sushi rice (cooked and seasoned)
- 21 tablespoon miso (mixed with 2 tablespoons water for sauce)
- 38 ounces raw fish (salmon or tuna, thinly sliced)
- 42 large eggs
- 51 cup black beans (cooked)
- 61 medium sweet potato (peeled and cubed)
- 71 medium lotus root (peeled and sliced into thin rounds)
- 81 cup pickled vegetables (assorted, drained)
- 92 sheets seaweed (nori, cut into strips for garnish)
Nutrition Information(per serving)
625
Calories
35g
Protein
88g
Carbs
12.5g
Fat
Instructions
- 1
Prepare the sushi rice according to package directions. Once cooked, season with a mixture of rice vinegar, sugar, and salt if not already seasoned. Set aside and keep warm.
- 2
Peel and cube the sweet potato into 1/2-inch pieces. Peel the lotus root and slice into thin rounds, approximately 1/8-inch thick.
- 3
Heat a non-stick skillet over medium-high heat. Roast the sweet potato cubes for 8-10 minutes, stirring occasionally until golden and tender. Transfer to a plate.
- 4
In the same skillet, roast the lotus root slices for 6-8 minutes, stirring occasionally until lightly golden and crispy at the edges. Transfer to the plate with sweet potato.
- 5
In a small saucepan, combine the cooked black beans with the miso sauce (miso mixed with 2 tablespoons water). Heat gently over low heat for 3-4 minutes, stirring occasionally until the beans are warmed through and coated with the miso sauce.
- 6
Bring a small pot of water to a gentle boil. Carefully add the eggs and cook for 6-7 minutes for a soft-boiled egg with a runny yolk. Remove with a slotted spoon and let cool slightly before peeling.
- 7
Divide the warm seasoned sushi rice among serving bowls, creating an even base.
- 8
Arrange the seared raw fish slices on top of the rice in an overlapping pattern.
- 9
Add portions of the roasted sweet potato and lotus root around the bowl.
- 10
Top with the warm black bean miso mixture.
- 11
Add a generous portion of the pickled vegetables.
- 12
Carefully place one soft-boiled egg (halved) on top of each bowl.
- 13
Garnish with strips of seaweed nori.
- 14
Serve immediately while the rice and beans are still warm.
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