Easy Chirashi Sushi Recipe: Create a Colorful Scattered Sushi Bowl at Home

What Is Chirashi Sushi?

Meaning & Concept

Chirashi sushi (also written chirashizushi) literally means “scattered sushi.” Instead of rolling ingredients in nori or shaping them into small pieces, you spread seasoned sushi rice in a bowl or on a platter, then “scatter” assorted toppings over the top.

Typical elements in a classic Chirashi Sushi Recipe include:

• A base of vinegared sushi rice
• Sashimi-style fish like salmon or tuna
• Cooked seafood such as shrimp or crab
• Thin strips of omelette (kinshi tamago or tamagoyaki)
• Colorful vegetables (cucumber, avocado, carrots, lotus root, snow peas)
• Garnishes such as shredded nori, sesame seeds, and shiso leaves.

Essential Ingredients for an Authentic Chirashi Sushi Recipe

To create an unforgettable Chirashi Sushi Recipe, you need three main building blocks: sushi rice, toppings, and garnishes.

Sushi Rice (Shari / Sushi-Meshi)

The base of any great chirashi bowl is properly cooked, seasoned rice. Aim for:

• Japanese short-grain rice or sushi rice – It has the right stickiness and sheen.
• Sushi vinegar mixture – Typically a blend of rice vinegar, sugar, and salt. You can use:
  • Store-bought sushi seasoning, or
  • A homemade mix made from rice vinegar, sugar, and salt heated just enough to dissolve.

The rice should be:

• Rinsed thoroughly to remove excess starch
• Soaked briefly before cooking for better texture
• Seasoned while still hot and fanned gently to stay glossy

Proteins & Toppings

You can mix and match these to suit your taste and budget:

Raw seafood (sashimi-grade):

• Salmon
• Tuna (akami, or lean tuna)
• Yellowtail
• White fish (sea bream, flounder, etc.)
• Scallops, squid, or octopus

Cooked options:

• Poached or grilled shrimp
• Grilled eel (unagi)
• Imitation crab sticks
• Boiled crabmeat
• Lightly marinated fish cubes

Egg:

• Thin omelette for kinshi tamago strips
• Cubes or slices of tamagoyaki

Vegetables & Garnishes

To add color, crunch, and fragrance to your Chirashi Sushi Recipe:

• Vegetables
  • Cucumber
  • Avocado
  • Carrots (julienned or cut into flowers)
  • Snow peas or green beans
  • Blanched lotus root slices
  • Pickled ginger, pickled radish, or pickled cucumbers
• Garnishes
  • Shredded nori
  • White or black sesame seeds
  • Shiso leaves
  • Scallions or chives
  • Salmon roe (ikura)
  • Microgreens

Step-by-Step Chirashi Sushi Recipe (Scattered Sushi Bowl)

Below is a flexible, home-friendly Chirashi Sushi Recipe you can customize based on what you have.

Ingredients (Serves 4)

For the sushi rice:

• 2 cups Japanese short-grain rice (uncooked)
• 2 cups water (adjust according to rice brand and method)
• 6 tablespoons rice vinegar
• 3 tablespoons sugar
• 1½ teaspoons salt

Suggested toppings (mix and match):

• 150 g (about 5 oz) sashimi-grade salmon, sliced
• 150 g (about 5 oz) sashimi-grade tuna, sliced
• 8–12 medium shrimp, poached or grilled
• 4 imitation crab sticks, sliced (optional)
• 1 small avocado, sliced or cubed
• ½ cucumber, thinly sliced
• 1 small carrot, julienned or cut into decorative shapes
• A handful of blanched snow peas, sliced on the diagonal
• 2–3 shiitake mushrooms, simmered or sautéed, then sliced

For the egg ribbons (kinshi tamago):

• 2 large eggs
• 1 teaspoon sugar
• Pinch of salt

For garnish:

• 2 tablespoons salmon roe (ikura), optional
• 1–2 sheets nori, cut into thin strips
• 1–2 tablespoons sesame seeds
• A few shiso leaves or microgreens
• Sliced scallions

To serve:

• Soy sauce
• Wasabi
• Pickled ginger (gari)

How to Make Perfect Sushi Rice for Chirashi

1. Rinse the rice
   • Place the raw rice in a large bowl.
   • Cover with cold water and gently swirl the grains with your hand.
   • Pour off the cloudy water and repeat 3–4 times until the water is mostly clear.
2. Soak and drain
   • After rinsing, cover the rice with fresh water and let it soak for about 20–30 minutes.
   • Drain well in a fine sieve or colander.
3. Cook the rice
   • Transfer the drained rice to a rice cooker or pot.
   • Add measured water according to your cooker’s instructions or your preferred rice-to-water ratio.
   • Cook until the rice is tender and the water is absorbed.
4. Prepare the sushi vinegar
   • In a small saucepan, combine rice vinegar, sugar, and salt.
   • Warm over low heat just until the sugar and salt dissolve. Do not boil.
   • Set aside to cool slightly.
5. Season the rice
   • When the rice is cooked, transfer it to a wide wooden or non-reactive bowl (a hangiri or a large shallow dish).
   • Gently spread it out with a rice paddle.
   • Pour the sushi vinegar evenly over the surface.
   • Using a cutting and folding motion with the paddle, mix the vinegar into the rice while fanning it to cool. Avoid mashing the grains.
6. Let the rice rest
   • Once the grains look glossy and evenly coated, cover the rice with a clean, damp cloth.
   • Let it rest at room temperature while you prepare the toppings.

Preparing the Toppings

Egg Ribbons (Kinshi Tamago)

1. Beat the eggs in a bowl with sugar and a pinch of salt.
2. Lightly oil a non-stick skillet and heat it over low to medium-low heat.
3. Pour a thin layer of egg into the pan, swirling to coat the surface.
4. Cook gently until just set, then flip and cook briefly on the other side.
5. Transfer the thin omelette to a cutting board, roll it up, and slice into very thin strips.

These delicate egg ribbons add color, a subtle sweetness, and a soft texture to your Chirashi Sushi Recipe.

Seafood

• Sashimi fish:
  • Keep fish well chilled until just before slicing.
  • Use a sharp knife to cut across the grain into even slices or bite-sized pieces.
• Shrimp:
  • Poach shrimp in lightly salted water until just cooked through.
  • Cool in ice water, drain, and peel.
• Imitation crab sticks:
  • Slice into rounds or tear into thin strips for added texture.

Vegetables

• Cucumber: Slice into thin half-moons or matchsticks.
• Avocado: Cut just before serving to avoid browning; slices or cubes both work.
• Carrots: Julienne or cut into pretty shapes with a small cutter.
• Snow peas: Blanch briefly in boiling water, then cool in ice water and slice on the diagonal.
• Shiitake mushrooms: Simmer in a mixture of soy sauce, a little sugar, and water until tender, then slice.

Always pat toppings dry if needed so they don’t release extra moisture onto the rice.

Assembling Your Chirashi Sushi Bowl

Now the fun, creative part of the Chirashi Sushi Recipe begins.

1. Prepare your base
   • Fluff the rested sushi rice gently.
   • Divide it evenly among individual bowls, or spread it in a large serving platter or shallow dish.
2. Add egg and vegetables
   • Scatter the egg ribbons evenly across the rice.
   • Add small clusters of carrots, snow peas, cucumber, and mushrooms, spacing them so the colors are balanced.
3. Arrange the seafood
   • Lay slices of salmon and tuna in a fan shape or neat clusters.
   • Nestle shrimp on top of the rice, slightly overlapping other ingredients.
   • If using imitation crab sticks, tuck them between vegetables.
4. Finish with garnishes
   • Place small mounds of salmon roe (ikura) in a few spots for pops of color.
   • Sprinkle shredded nori, sesame seeds, and sliced scallions over the top.
   • Add a few shiso leaves or microgreens for freshness.
5. Serve with condiments
   • Present soy sauce, wasabi, and pickled ginger on the side.
   • Each person can season their own bowl to taste.

Easy Variations on This Chirashi Sushi Recipe

You can adapt this Chirashi Sushi Recipe for any level of comfort in the kitchen.

Beginner-Friendly Chirashi

If working with raw fish feels intimidating, start with:

• Poached or grilled shrimp
• Imitation crab sticks
• Omelette strips
• Simple vegetables (cucumber, carrots, avocado)

You’ll still get the full chirashi sushi experience without handling raw sashimi.

Chef-Style Chirashi

Feeling more confident? Elevate your bowl with:

• Multiple sashimi types (salmon, tuna, white fish, scallops)
• Grilled unagi
• Seasonal garnishes like chrysanthemum petals (where available)
• Decorative cutting techniques for vegetables

Homestyle Gomoku Chirashi

For a cozy, homey feel:

• Mix simmered shiitake, carrot, and lotus root directly into the sushi rice.
• Top with egg ribbons and a light scatter of shrimp or vegetables.

This style is perfect for family meals and works beautifully in bento.

Make-Ahead, Storage & Leftovers

When planning chirashizushi for gatherings, timing matters:

• Make-ahead tips:
  • Cook and season the sushi rice close to serving time for the best texture.
  • You can prep toppings (especially cooked ingredients and vegetables) earlier in the day and keep them refrigerated.
• Assembling:
  • Assemble bowls or platters shortly before serving so the rice doesn’t dry out and the toppings stay vibrant.
• Leftovers:
  • Store toppings and rice separately when possible.
  • Leftover seasoned rice can be turned into onigiri or used in inari sushi.
  • Cooked toppings can be added to other rice bowls or simple stir-fries.

Troubleshooting Common Chirashi Sushi Mistakes

Even a simple Chirashi Sushi Recipe can run into small issues the first time. Here’s how to fix them.

• Rice is mushy or too soft
  • You may have used too much water or overcooked the rice. Next time, reduce the water slightly and avoid stirring too hard while it’s hot.
• Rice tastes bland
  • The sushi vinegar might not be evenly distributed, or the ratio might be too low. Increase the seasoning slightly and be sure to “cut and fold” it through the rice.
• Toppings look dull or watery
  • Wet ingredients (like freshly rinsed vegetables) may not be dried enough. Pat everything dry before scattering over the rice.
• Fish doesn’t taste pleasant
  • Always use fresh, high-quality sashimi-grade fish from a reliable source, and keep it chilled until just before serving.
• Bowl looks messy
  • Place ingredients in small clusters instead of mixing everything randomly. Think in terms of color blocks—this instantly makes the bowl look more intentional.

FAQs About Chirashi Sushi Recipe

1. What kind of rice should I use for chirashi sushi?

Use Japanese short-grain rice (often labeled “sushi rice”). Its texture is slightly sticky and tender, which helps the grains hold together and interact nicely with the vinegar seasoning. Medium or long-grain rice won’t give the same result.

2. Do I have to use raw fish in a Chirashi Sushi Recipe?

No. You can definitely make a Chirashi Sushi Recipe using only cooked toppings like poached shrimp, imitation crab, grilled fish, egg, and vegetables. A vegetarian or vegan version using tofu, mushrooms, and inari-age is just as satisfying.

3. Can I make chirashi sushi ahead of time for a party?

Yes, with a bit of planning. You can prepare the toppings and store them separately, then cook and season the rice close to serving time. Assemble the platter or bowls shortly before your guests arrive so the rice is at a pleasant temperature and the toppings still look fresh.

4. How much fish should I buy per person?

For a seafood-focused Chirashi Sushi Recipe, plan roughly 80–120 g (3–4 oz) of fish and seafood per person, depending on how generous you want the bowls to be and what other toppings you include. If you’re adding plenty of egg and vegetables, you can lean toward the lower end of that range.

Final Thoughts

A Chirashi Sushi Recipe is one of the most rewarding ways to bring sushi flavors into your home kitchen without the pressure of rolling perfect maki or forming flawless nigiri.

Easy Chirashi Sushi Recipe (Scattered Sushi Bowl)

---

• Author: Velma
• Total Time: PT45M
• Yield: 2 servings 1x

Print Recipe

Pin Recipe

Description

Chirashi Sushi—also known as “scattered sushi”—is a vibrant Japanese dish featuring seasoned sushi rice topped with an assortment of fresh sashimi, vegetables, and colorful garnishes. Unlike traditional sushi rolls, Chirashi is easy to assemble and visually stunning, making it perfect for special occasions, dinner parties, or a beautiful homemade sushi experience.

---

Ingredients

Scale 1x2x3x

For the sushi rice:

• 2 cups Japanese short-grain rice (uncooked)
• 2 cups water (adjust according to rice brand and method)
• 6 tablespoons rice vinegar
• 3 tablespoons sugar
• 1½ teaspoons salt

Suggested toppings (mix and match):

• 150 g (about 5 oz) sashimi-grade salmon, sliced
• 150 g (about 5 oz) sashimi-grade tuna, sliced
• 8–12 medium shrimp, poached or grilled
• 4 imitation crab sticks, sliced (optional)
• 1 small avocado, sliced or cubed
• ½ cucumber, thinly sliced
• 1 small carrot, julienned or cut into decorative shapes
• A handful of blanched snow peas, sliced on the diagonal
• 2–3 shiitake mushrooms, simmered or sautéed, then sliced

For the egg ribbons (kinshi tamago):

• 2 large eggs
• 1 teaspoon sugar
• Pinch of salt

For garnish:

• 2 tablespoons salmon roe (ikura), optional
• 1–2 sheets of nori, cut into thin strips
• 1–2 tablespoons sesame seeds
• A few shiso leaves or microgreens
• Sliced scallions

To serve:

• Soy sauce
• Wasabi
• Pickled ginger (gari)

---

Instructions

1. Prepare the Sushi Rice

1. Rinse the rice several times until the water runs clear.
2. Cook rice using a rice cooker or stovetop with the measured water.
3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
4. Transfer cooked rice to a wide bowl or hangiri.
5. Gently fold in the vinegar mixture while fanning the rice to cool it.
6. Let rice come to room temperature.

2. Prepare Toppings

1. Slice sashimi-grade fish into thin, bite-sized pieces.
2. Cut vegetables (cucumber, avocado, radish) into uniform slices.
3. Prepare tamago strips if using.
4. Keep all toppings chilled until assembly.

3. Assemble the Chirashi Bowl

1. Spread a layer of sushi rice in a wide shallow bowl or lacquer box.
2. Arrange sashimi slices evenly over the rice.
3. Add vegetables, nori strips, sesame seeds, and tamago.
4. Spoon ikura or tobiko on top.
5. Garnish with pickled ginger and shiso leaves.

4. Serve

• Serve immediately with soy sauce and wasabi on the side.

Notes

• Only use sashimi-grade fish from a trusted fishmonger or Japanese grocery store.
• Customize with your favorite toppings: eel, scallops, octopus, crab, or tofu.
• Do NOT refrigerate assembled rice—prepare rice fresh for the best texture.

• Prep Time: PT25M
• Cook Time: PT20M
• Category: Rice Bowls
• Method: No-Cook
• Cuisine: Japanese

Nutrition

• Serving Size: 1 bowl
• Calories: 520 kcal
• Sugar: 6g
• Sodium: 520mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 3g
• Protein: 34g
• Cholesterol: 80mg

Keywords: Scattered Sushi Bowl