Authentic Chirashizushi: A Colorful and Flavorful Japanese Delicacy at Home

Ingredients

2 cups sushi rice
3 cups water
1/2 cup rice vinegar
3 tablespoons sugar
1 teaspoon salt
200 grams sashimi-grade salmon
200 grams sashimi-grade tuna
1 medium cucumber
2 small carrots
2 eggs
1 tablespoon vegetable oil
1/4 cup soy sauce
1/4 cup wasabi
1 sheet nori (seaweed)
1 tablespoon sesame seeds
1 cup shelled edamame (soybeans)
Pickled ginger for garnish

Steps and instructions

Rinse the sushi rice under cold water until the water runs clear then drain well.
In a medium saucepan over high heat, combine the sushi rice and water. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 20 minutes or until the water has been fully absorbed and the rice is tender.
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve completely.
Drizzle the vinegar mixture over the cooked rice, gently folding to combine. Let the rice cool to room temperature.
Cut the sashimi-grade salmon and tuna into thin slices and set aside.
Peel and cut the cucumber and carrots into thin strips.
In a small frying pan, heat the vegetable oil over medium-high heat. Beat the eggs and pour into the frying pan, making a thin omelette. Once cooked, remove from the pan, let it cool, then cut into thin strips.
Place a portion of the sushi rice in a bowl, arrange the slices of sashimi, the strips of cucumber, carrot, and omelette on top. Repeat with the remaining ingredients.
Drizzle soy sauce over the top of each dish, then place a small dollop of wasabi on the side of the plate.
Toast the nori sheet over a flame or in a toaster oven until crispy, then crumble over top of the sushi bowls.
Sprinkle sesame seeds over the top of each dish, then garnish with pickled ginger and shelled edamame.
Serve immediately or refrigerate until ready to eat.

Tools for making

Saucepan - Needed to cook the sushi rice.
Small saucepan - Used to heat and dissolve the vinegar, sugar, and salt mixture.
Frying pan - Used to cook the omelette for the chirashizushi.
Bowl - Used to serve the chirashizushi.
Knife - Required for slicing the sashimi-grade salmon and tuna.
Cutting board - Used as a surface for cutting ingredients.
Vegetable peeler - Needed to peel the cucumber and carrots.
Whisk - Used to beat the eggs for the omelette.
Spatula - Required for cooking the omelette in the frying pan.
Toaster oven or flame - Used to toast the nori sheet until crispy.
Serving spoon or fork - Used for arranging and serving the chirashizushi.
Chopsticks - Utensil commonly used for eating sushi.

Recipe variations

Replace the sashimi-grade salmon and tuna with cooked shrimp or crab meat for a seafood variation.
Add avocado slices or chunks for a creamy and refreshing twist.
Include slices of tamago (Japanese sweet omelette) for a traditional touch.
For a vegetarian option, substitute the fish with marinated tofu or sliced cooked vegetables.
Try different vegetables such as radishes, bell peppers, or daikon sprouts for added crunch and flavor.
Experiment with different seasonings, such as adding a splash of sesame oil or a sprinkle of furikake (Japanese seasoning mix).
Replace the traditional sushi rice with brown rice or quinoa for a healthier alternative.
Use different types of fish or seafood, such as yellowtail, mackerel, or scallops, to create unique flavor combinations.
Add a drizzle of spicy mayo or sriracha for a spicy kick.
For a fusion twist, incorporate ingredients like mango, cilantro, or jalapenos.

Recipe overview

This recipe will guide you through the steps to create a delicious and visually appealing Chirashizushi, also known as "scattered sushi". This dish, a staple of Japanese cuisine, serves sushi rice with a colorful arrangement of toppings that typically include fresh cuts of sashimi, vegetables, and garnishes. Our choice of toppings includes sashimi-grade salmon and tuna, along with cucumber, carrots, a thin omelette, and a garnish of toasted nori, sesame seeds, pickled ginger, and shelled edamame. The sushi bowls are then finished with a drizzle of soy sauce and a dollop of wasabi. This recipe serves four and is perfect for a dinner party or a family meal, offering a refreshing and satisfying meal that can be enjoyed cold or at room temperature. Enjoy the process of making this dish as much as you will enjoy eating it!

Common questions

How long does it take to cook the sushi rice? The sushi rice takes about 20 minutes to cook.
Can I use regular rice instead of sushi rice? It is recommended to use sushi rice as it has a stickier texture which is ideal for making chirashizushi.
Do I have to use sashimi-grade fish? It is highly recommended to use sashimi-grade fish for safety and flavor reasons. However, you can use other cooked or marinated seafood if desired.
Can I add other vegetables to the dish? Yes, you can customize the chirashizushi by adding other vegetables such as avocado, radish, or lettuce.
Can I make chirashizushi ahead of time? Yes, you can prepare the ingredients in advance and assemble the dish right before serving. Keep the rice and toppings separate if making ahead.
Can I omit the pickled ginger? Pickled ginger adds a tangy flavor that complements the dish, but you can omit it if you prefer.
Is wasabi necessary? Wasabi adds a spicy kick to the dish, but it is optional. Serve it on the side so individuals can add it according to their preference.
Can I use pre-packaged sushi seasoning? Yes, you can use pre-packaged sushi seasoning instead of making your own vinegar mixture. Adjust the amount according to the package instructions.
Can I use a different type of sauce instead of soy sauce? Soy sauce pairs well with chirashizushi, but you can use tamari or ponzu sauce as alternatives if desired.

Serving dishes and utensils

Cutting board - A sturdy surface for cutting and preparing ingredients.
Chef's knife - A sharp knife for slicing fish, vegetables, and other ingredients.
Rice cooker - Optional but helpful for cooking the sushi rice perfectly.
Saucepan - Used for boiling the sushi rice.
Small saucepan - Used for heating the vinegar mixture.
Frying pan - Used for making the omelette.
Rice paddle - A flat wooden utensil for mixing and serving the sushi rice.
Bowl - Used for arranging and serving the chirashizushi.
Chopsticks - Traditional utensils for eating the dish.
Toaster oven - Used for toasting the nori sheet.
Flame (stove) - Used for toasting the nori sheet if an open flame is available.
Serving spoons - Optional but helpful for drizzling soy sauce and plating the dish.
Sesame seed grinder - Optional but helpful for grinding fresh sesame seeds for garnish.

Origin stories

Chirashizushi, literally translated as "scattered sushi", hails from the Edo period of Japan. This particular style of sushi is believed to have been invented as a way to let everyone in the family enjoy sushi at home, without the need for intricate rolling or pressing techniques typically associated with its more famous sibling, the sushi roll. This casual form of sushi, often served in a bowl with a variety of colourful toppings scattered over sushi rice, was popularised in Kyoto and Osaka, but has since spread to become a beloved dish all across Japan. It's even become a common sight during Hinamatsuri, the Japanese Doll Festival, where it's served as a symbol of good fortune and prosperity. In a poetic sense, it could be said that Chirashizushi embodies the Japanese principle of mottainai, or the avoidance of waste, as it offers a delightful way to make use of leftover seafood and vegetables.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.