Chirashi Sushi

Name: Chirashi Sushi
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: 960 ml Cooked short-grain sushi rice, seasoned with vinegar; 300 g Assorted sushi-grade sashimi (tuna, salmon, prawn), sliced; 2 Eggs, for a thin omelet; 50 g Snow peas or cucumber, thinly sliced; 2 tbsp Ikura (salmon roe), optional; 1 sheet Toasted nori, shredded; 1 tbsp Toasted sesame seeds

A bowl of vinegared rice scattered with sashimi, sweet egg and vegetables — a colorful, celebratory sushi with no rolling required.

Pinagmulan

Recipe ni Japanese home kitchens · 🏠 Home cook

Japanese sushi tradition / 日本のちらし寿司 — Chirashizushi means 'scattered sushi' — vinegared rice served in a bowl and topped with a variety of fish and vegetables. Its many regional forms, from Edomae style to mixed gomoku, make it a fast, festive way to serve sushi for a crowd.

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⏱ 45 min🍽 4 na serving🔥 420 kcal🇯🇵 Japan

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Mga hakbang

Beat the eggs with a pinch of salt, cook them into a thin sheet, then roll and slice into fine ribbons for kinshi tamago.
Spread the seasoned rice in a wide, shallow bowl and let it settle to room temperature.
Blanch the snow peas briefly in salted water so they stay bright and crisp, then slice.
Scatter half the sesame and the shredded nori over the rice as a first layer.
Arrange the sashimi, omelet ribbons and vegetables over the top in loose, colorful drifts.
Finish with ikura and the remaining sesame, and serve while the fish is cold and fresh.

💡 Mga tip

Season and cool the rice first so the raw fish never sits on warm grains.
Height and contrast make it festive — layer colors rather than mixing them flat.
A vegetarian gomoku chirashi swaps the fish for simmered shiitake, carrot and lotus root.