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
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
- Rinse the rice several times until the water runs clear.
- Cook rice using a rice cooker or stovetop with the measured water.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Transfer cooked rice to a wide bowl or hangiri.
- Gently fold in the vinegar mixture while fanning the rice to cool it.
- Let rice come to room temperature.
2. Prepare Toppings
- Slice sashimi-grade fish into thin, bite-sized pieces.
- Cut vegetables (cucumber, avocado, radish) into uniform slices.
- Prepare tamago strips if using.
- Keep all toppings chilled until assembly.
3. Assemble the Chirashi Bowl
- Spread a layer of sushi rice in a wide shallow bowl or lacquer box.
- Arrange sashimi slices evenly over the rice.
- Add vegetables, nori strips, sesame seeds, and tamago.
- Spoon ikura or tobiko on top.
- 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