Sweet Chirashi Sushi with Skipjack Tuna (Bonito) and Avocado

Sweet Chirashi Sushi with Skipjack Tuna (Bonito) and Avocado

You can easily make a sweet and mild sushi vinegar (?) by microwaving the water content out of spring onions and vinegar soy sauce. This is a delicious seasonal dish that I am proud of, using sweet onions and the first bonito of the season.
If you prefer less sweet sushi, please refer to the Hints!

Ingredients: About 4 servings

Skipjack tuna (bonito) sashimi
about 2 servings
Sweet onion
1 small
★ Black vinegar
1 1/2 tablespoons
★Soy sauce
1 tablespoon
Cooked sushi rice
2 bowls
Shiso leaves
5-10 leaves


1. In a bowl, combine the bonito cut into large bite sized squares with 1 tablespoon of soy sauce (not listed), and let soak for about 10 minutes to flavor.
2. Finely chop the spring onions, add ★, and microwave for 1 1/2 minutes to get rid of the salty flavor. This much water will come out as shown in the photo.
3. Cut the avocado into large bite-sized pieces, and lightly toss with the bonito from Step 1. (This will help break up the avocado, and soak up the soy sauce juices).
4. In a sushi rice tub, combine the cooked rice with the onion juice from Step 2, and mix it together thoroughly as if cutting. Once it has all mixed together, add in the Step 3 avocados, and gently mix together so that it all spreads evenly throughout.
5. Top with lots of shredded shiso leaves and enjoy!
6. You can also make hand rolls with this!

Story Behind this Recipe

I enjoy eating skipjack tuna (bonito, katsuo) sashimi on rice, so I thought of this dish. My guests love it too! Speaking of which, my little boy gobbles up about 2/3 of this portion size... .