This vibrant vegetarian chirashi bowl reimagines the traditional Japanese dish typically made with raw fish, transforming it into a plant-based masterpiece that sacrifices nothing in flavor or visual appeal. Unlike conventional chirashi, this version features a carefully curated selection of vegetables and mushrooms, each prepared to highlight its optimal texture and flavor. The combination of creamy avocado, meaty king trumpet mushrooms, tender-crisp broccoli, and sweet carrots creates a symphony of textures atop a bed of perfectly seasoned quinoa, offering a nutritional boost over traditional sushi rice while maintaining the familiar tangy-sweet flavor profile.
What makes this vegetarian chirashi bowl particularly special is the blanching technique, where each vegetable is briefly cooked in umami-rich miso broth, allowing it to absorb complex flavors while retaining its vibrant color and ideal texture. This method transforms ordinary vegetables into extraordinary components, each contributing its unique character to the bowl. The oven-baked tofu, with its crispy exterior and tender center, provides satisfying protein and absorbs the creamy, slightly spicy dynamite sauce that ties all elements together. The result is a dish that feels both nourishing and indulgent, proving that plant-based cuisine can be just as exciting and flavorful as its traditional counterparts.
In contemporary food culture, the chirashi bowl has evolved beyond its Japanese origins to become a versatile canvas for creative interpretation around the world. This vegetarian version speaks to current culinary trends emphasizing plant-based eating, customizable bowl meals, and visually striking food presentations that thrive on social media. The dish exemplifies how traditional techniques can be applied to modern dietary preferences, creating something that honors its roots while embracing innovation. Whether enjoyed as a special weekend lunch, meal-prepped for workdays, or presented as an impressive dinner party centerpiece, this chirashi bowl represents the beautiful intersection of tradition and contemporary culinary creativity.
WHY YOU’LL LOVE THIS RECIPE
- Stunning presentation with minimal effort
- Each vegetable maintains perfect texture and flavor
- Nutrient-dense and satisfying without feeling heavy
- Customizable to use whatever vegetables are in season
- Miso blanching technique adds incredible depth of flavor
- Creamy “dynamite sauce” ties everything together beautifully
WHAT IS A VEGETARIAN CHIRASHI BOWL?
A vegetarian chirashi bowl is a plant-based interpretation of the traditional Japanese dish “chirashi-zushi,” which means “scattered sushi.” Instead of the conventional raw fish topping, this version features an artful arrangement of vegetables, mushrooms, and tofu, each prepared to highlight its best qualities. Set atop seasoned quinoa (rather than traditional sushi rice), the components are brought together with a creamy, slightly spicy sauce that complements the fresh, vibrant ingredients. The result is a nourishing, visually striking bowl that captures the essence of Japanese cuisine while catering to plant-based preferences.
Vegetarian Chirashi Bowl
Ingredients
For the Sushi-Style Quinoa:
- 2 cups quinoa rinsed thoroughly
- 3.5 cups water
- 3 tbsp rice vinegar
- 1.5 tbsp sugar
- 1 tsp salt
For the Miso Blanching Broth:
- 6 cups water
- 3 tbsp white miso paste
- 1 tbsp soy sauce
- 1 inch ginger sliced
For the Bowl Components:
- 1 block 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 2 large carrots julienned
- 2 cups broccoli florets small pieces
- 6 oz king trumpet mushrooms sliced lengthwise
- 4 oz shiitake mushrooms stems removed and sliced
- 1 English cucumber julienned
- 2 ripe avocados sliced
- Optional additions: sliced bell peppers blanched snap peas, blanched asparagus
For the Dynamite Sauce:
- 1 cup mayonnaise or vegan mayonnaise
- 1 tbsp sugar
- 1 tbsp chili garlic sauce
- 1 tsp sesame oil
For Garnish:
- 2 tbsp toasted sesame seeds
- 2 sheets nori cut into thin strips
- 2 green onions thinly sliced
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- While quinoa cooks, prepare the tofu. Toss tofu cubes with soy sauce and sesame oil, then sprinkle with cornstarch and toss again to coat evenly. Arrange in a single layer on the prepared baking sheet and bake for 25-30 minutes, turning halfway through, until golden and crispy.
- In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Fluff the cooked quinoa with a fork and gently fold in the vinegar mixture. Let cool to room temperature.
- Prepare the miso blanching broth by bringing water to a gentle simmer in a medium pot. Whisk in miso paste, soy sauce, and ginger. Keep at a bare simmer.
- Blanch vegetables separately in the miso broth: carrots for 1 minute, broccoli for 2 minutes, king trumpet mushrooms for 3 minutes. Transfer each to an ice bath after blanching to stop cooking and preserve color. Drain well.
- In a small skillet, sauté shiitake mushrooms with a splash of the miso broth until tender, about 3-4 minutes.
- Prepare the dynamite sauce by whisking together mayonnaise, sugar, chili garlic sauce, and sesame oil until smooth.
- To assemble bowls, divide cooled quinoa among four bowls. Arrange blanched vegetables, tofu, cucumber, and avocado in separate sections on top of the quinoa.
- Drizzle with dynamite sauce, sprinkle with sesame seeds and green onions, and garnish with nori strips just before serving.
Notes
RECIPE TIPS
- Press tofu thoroughly before marinating for the crispiest result
- Keep vegetables separate when blanching to maintain their distinct flavors and ideal cooking times
- The miso broth can be strained and refrigerated for up to 3 days – use it as a soup base
- Cut all vegetables to similar sizes for even cooking and visual harmony
- Avocados should be perfectly ripe but firm for the best presentation
- For meal prep, store all components separately and assemble just before eating
SERVING SUGGESTIONS
Serve with:- Small dishes of pickled ginger and wasabi
- Additional dynamite sauce on the side
- Miso soup as a starter
- Cold Japanese barley tea (mugicha)
- Edamame seasoned with sea salt
- Chilled sake or a crisp white wine
VARIATIONS
- Substitute sushi rice for quinoa if preferred
- Add a sprinkle of furikake seasoning for extra umami
- Include pickled vegetables like radish or red onion for tanginess
- Try different mushroom varieties like enoki or oyster mushrooms
- Add a soft-boiled egg for non-vegan option
- Drizzle with spicy mayo instead of dynamite sauce for more heat
STORAGE
- Store prepared components separately in airtight containers in the refrigerator
- Blanched vegetables will keep for 3-4 days
- Cooked quinoa stays fresh for up to 5 days
- Baked tofu remains crispy for 2-3 days if reheated in the oven
- Dynamite sauce can be refrigerated for up to 1 week
- For best results, slice avocado and cucumber just before serving
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
My Essential Korean Pantry contains several of these ingredients, specifically:
– Sempio Soy Sauce
– Kadoya Sesame Oil
– Shirakiku Roasted Sesame Seeds
– Marukan Rice Vinegar
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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