Recipe Highlights
Chirashi Sushi at all times jogs my memory of celebrations in Japan. It has a fragile stability of tangy and candy flavors that feels festive and comforting on the identical time. We loved it for Hinamatsuri (Lady’s Day), Youngsters’s Day, and different comfortable household gatherings.
My mother, who’s from Osaka, referred to as it barazushi. She taught me gently fold seasoned greens into the rice earlier than arranging colourful toppings. Many parts might be ready forward, which makes this dish good for entertaining.
- A festive dish for Hinamatsuri, Youngsters’s Day, or gatherings with household and buddies
- Versatile and customizable with easy-to-find veggies, proteins, and toppings
- Stunning presentation with out rolling particular person sushi
- In the event you’re quick on time, make Fast & Straightforward Chirashi Sushi utilizing store-bought combine
In the event you get pleasure from sushi dishes, attempt my Vegetarian Sushi Rolls and Sushi Rolls (Hosomaki) subsequent!
What’s Chirashi Sushi?
Chirashi sushi (chirashizushi, ちらし寿司) means “scattered sushi.” As a substitute of shaping nigiri or rolls, we unfold a mattress of seasoned sushi rice on a platter and scatter colourful
components on prime—or typically combine them into the rice. It’s one of the vital versatile and approachable types of sushi, loved each at house and in eating places.
In western Japan, particularly the Kansai area, chirashi sushi typically refers to barazushi. On this type, simmered greens, mushrooms, and typically small items of seafood are blended immediately into the rice. A carefully associated time period is gomoku sushi, which suggests “five-ingredient sushi,” although it actually simply suggests quite a lot of components. Each are mixed-style sushi and are generally served for celebrations and household gatherings.
Within the Tokyo space, nonetheless, chirashi normally means one thing totally different. At sushi eating places, it typically refers to Edo-style chirashi, the place slices of contemporary sashimi are fantastically organized over sushi rice quite than blended in.
Briefly, the distinction comes all the way down to this: Some chirashi sushi mixes the components into the rice, whereas others fastidiously organize contemporary sashimi on prime.
Substances for Chirashi Sushi
Sushi Rice
- raw Japanese short-grain white rice
- kombu (dried kelp)
- water
- rice vinegar, sugar, salt
Chirashi Combine (a store-bought model)
Toppings (extremely suggest for the colourful look)
- shrimp or prawns
- massive eggs for making shredded crepes
- snow peas
- toasted white sesame seeds
- shredded nori seaweed
Non-obligatory Toppings
Discover the printable recipe with measurements beneath.
How you can Make Chirashi Sushi
- Make the chirashi combine. Soak the dried shiitake and slice. Minimize the gobo, rehydrated kanpyo, and carrot. Simmer with dashi, shiitake soaking liquid, sake, mirin, sugar, and soy sauce till a lot of the liquid is absorbed. Cool fully.
- Put together all of the toppings. Prepare dinner skinny egg crepes and slice into effective strips. Blanch the snow peas. Broil the unagi and slice. Boil the shrimp till pink, then peel. Make the pickled lotus root (non-obligatory). Put together the candy vinegar combination and marinate the blanched lotus root and ginger. This may be made forward.
- Prepare dinner and season the rice. Put together the sushi rice following my How you can Make Sushi Rice methodology. Switch the new rice to a hangiri or tray, gently combine within the sushi vinegar, and fan till shiny and cooled.
- Mix the sushi rice and chirashi combine. Squeeze the chirashi combine to take away extra liquid (in any other case the rice will get too soggy) and add them to the cooled sushi rice. Gently mix with the rice paddle utilizing a slicing movement.
- Assemble. Squeeze extra liquid from the vegetable combine and fold it into the sushi rice utilizing a slicing movement. Scatter the shredded egg on prime, then deocrate with the lotus root, shrimp, unagi, snow peas, and non-obligatory toppings. Take pleasure in!
Nami’s Recipe Ideas
These easy ideas will enable you make Chirashi Sushi completely each time.
- Cool every part fully. Heat components could make the rice soggy.
- Squeeze out extra liquid. An excessive amount of moisture in do-it-yourself chirashi combine will make the rice mushy and dilute the sushi taste.
- Use a slicing movement to mix. Minimize via the rice as an alternative of stirring to maintain from mashing the grains.
- Adorn simply earlier than serving. This retains the toppings contemporary and vibrant.
- Make toppings forward. Save time on sushi day by prepping the pickled lotus root, do-it-yourself chirashi combine, and egg crepe the day earlier than.
Variations and Customizations
Trying to change issues up? Attempt these simple and attractive concepts!
- Modify your do-it-yourself chirashi combine. Simplify the sushi rice mix-ins with what’s obtainable—I like to recommend kamaboko and chikuwa fish cake, bamboo shoots, and Inari age.
- Regulate the toppings. Use avocado, blanched inexperienced beans, imitation or actual crab, octopus, tobiko (flying fish roe), or sakura denbu (pink candy codfish).
- Make it vegetarian. Omit the seafood and concentrate on seasoned greens and egg crepe.
- Make chirashi don. Known as Edomae or kaisen chirashi sushi, this chirashi bowl makes use of assorted sashimi (uncooked seafood and fish) as a topping.
- Flip it right into a cake. Press and layer the rice right into a mould for a festive presentation like Chirashi Sushi Cake.
- Flip into suishi cup. Merely layer all the things in cups for a festive and moveable presentation. Good for potlucks and events!
What to Serve with Chirashi Sushi
Mild sides full a Chirashi Sushi meal fantastically.
Storage Ideas
To retailer: To retailer: Retailer in an hermetic container and refrigerate for as much as 3 days. You may as well freeze it for as much as 1 month.
FAQs
What’s the distinction between chirashi sushi and a sashimi bowl?
The important thing distinction is the rice. Chirashi sushi makes use of vinegared sushi rice blended with seasoned components and topped with garnishes. A sashimi bowl makes use of plain steamed rice topped with uncooked fish.
Can I make chirashi sushi forward of time?
Sure. Put together the vegetable combine, egg crepe, and toppings upfront. Combine and beautify the sushi rice the day you serve for the most effective texture and taste.
Is chirashi sushi uncooked?
Conventional celebratory chirashi sushi sometimes makes use of solely cooked seafood like shrimp and unagi. Some regional variations might embody sashimi.
What’s chirashi sushi eaten for?
Chirashi sushi is usually served for celebrations comparable to Hinamatsuri, Youngsters’s Day, and different particular events in Japan.
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Forestall your display screen from going darkish
For the Toppings (Select What You Like)
For the Non-obligatory Pickled Lotus Root
Here is the Sport Plan
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Chirashi sushi might look elaborate, but it surely’s actually simply three parts: seasoned sushi rice, a chirashi combine (simmered greens and mushrooms), and colourful toppings.We’ll work in layers. First, make the sushi rice. Subsequent, put together the chirashi combine. Then, get the toppings prepared. Lastly, assemble all the things fantastically on a platter.To make it even simpler, some parts might be ready forward. The chirashi combine might be made 1–2 days upfront. Even the egg crepes might be cooked earlier within the day and sliced simply earlier than assembling. In the event you plan on making the non-obligatory pickled lotus root, I extremely suggest making it forward of time. Collect all of the components.
To Make the Chirashi Combine
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Soak 4 dried shiitake mushrooms in ½ cup water till they’re hydrated and tender. Then, squeeze the mushrooms and reserve the liquid (this inventory is named shiitake dashi) within the bowl. Minimize off the stems.
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Slice the caps into skinny items. Pressure the shiitake dashi to take away grit and impurities. Reserve till you’re prepared to make use of it in Step 8.
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Scrape off the brown outer pores and skin from ⅔ gobo (burdock root) with the sting of a knife. Make a crisscross incision on the backside finish (it helps make shaving simpler). Begin at one finish and shave off a small, skinny piece such as you’re shaving a pencil. Rotate the gobo, then shave off one other piece. Proceed to rotate and shave the remainder of the gobo. Soak the lower items in water to forestall browning. Change the water 1–2 occasions. Drain proper earlier than you begin cooking in Step 8.
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Deliver some water to a boil in a small saucepan. In the meantime, rapidly rinse 0.8 oz dried kanpyo (gourd strips) in operating water and drain. Rub the kanpyo with 1 tsp kosher salt. Rinse and drain nicely.
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When the water is boiling, add the kanpyo and prepare dinner for 3 minutes. Switch to a bowl of iced water to cease the cooking. Then, squeeze the water out.
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Minimize the kanpyo into small items. Subsequent, lower ½ carrot into julienned strips.
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Add the shiitake mushrooms, gobo, and kanpyo to the empty saucepan (hold the carrot apart for now). Add 1¼ cups dashi (Japanese soup inventory), the reserved shiitake dashi, ¼ cup sake, 3 Tbsp mirin, 1 Tbsp sugar, and 2 Tbsp soy sauce. Deliver it to a simmer on medium warmth.
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Skim off the froth and scum from the cooking liquid. Decrease the warmth to a simmer and place an otoshibuta (drop lid) on prime of the greens.Nami’s Tip: The drop lid submerges the components and helps the flavorful cooking liquid flow into nicely. To make one with aluminum foil, comply with my tutorial.
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Add the carrot whereas there’s nonetheless some liquid within the pot, however towards the top of cooking so it would not overcook and get mushy. Place the otoshibuta and proceed cooking till the liquid is nearly gone. The complete cooking time is 20–25 minutes. Switch the chirashi vegetable combine to a plate to chill fully. If in case you have additional cooking liquid, it can save you just a little bit to season the rice later. Nami’s Tip: You can also make this vegetable combine upfront and hold it within the fridge for as much as 1–2 days.
To Prepare dinner the Sushi Rice
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For detailed, step-by-step directions with images, please see my put up How you can Make Sushi Rice. Rinse and wash 2¼ cups raw Japanese short-grain white rice (3 rice cooker cups) 3 occasions and drain nicely.
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Switch the rice to the internal pot of a rice cooker and add 2¼ cups water. Place 1 piece kombu (dried kelp) on prime. Soak the rice and kombu for 20 minutes, then begin cooking. You might have about 1 hour to organize the remaining components whereas the rice cooks.Nami’s Tip: For simple measuring, you need to use your rice cooker’s Sushi Rice mode and add water to the road for the variety of rice cups you are cooking. Or, use the White Rice mode and add water to slightly below that line. In the event you don‘t have a rice cooker, see prepare dinner short-grain rice utilizing a pot over the range, Immediate Pot, or donabe.
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In the meantime, put together the sushi vinegar seasoning. Mix ⅓ cup rice vinegar (unseasoned), 3 Tbsp sugar, and 1½ tsp Diamond Crystal kosher salt in a bowl. Combine them collectively. You possibly can microwave it for 1 minute to dissolve the sugar, or you may warmth it in a small saucepan on the range over medium-high warmth. Put aside.
To Make the Egg Crepe
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Whisk 3 massive eggs (50 g every w/o shell) in a bowl. Add 1 Tbsp mirin, ¼ tsp Diamond Crystal kosher salt, and the slurry (premixed with 1 tsp potato starch or cornstarch and 1 tsp water) to the eggs, and whisk to mix. Then pressure it via a fine-mesh sieve for a silky texture.
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Put together a moist towel and place it on the countertop. Warmth a big nonstick frying pan on medium warmth. When it is sizzling, grease it with a paper towel dipped in 2 tsp impartial oil and wipe off the surplus oil. Then, pour simply sufficient egg combination to cowl the floor of the frying pan.
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Tilt the pan to unfold the egg combination, then cowl with a lid. Take away from the warmth and place the pan on the chilly towel to chill so the egg doesn‘t brown. Preserve the lid on for 1 minute; when the floor of the egg just isn’t moist, it is performed. Switch the cooked egg to a wire rack and let cool fully. Repeat making crepes till all of the egg combination is gone.
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Stack and roll up the egg crepes. Minimize thinly into julienned strips. Loosen them up along with your fingers and put aside. Nami’s Tip: You can also make egg crepes earlier within the day, or roll them up and freeze for as much as a month. Slice simply earlier than assembling.
To Put together the Toppings
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Snow Peas: Take away the robust strings from 6 snow peas. Deliver water to boil in a small saucepan. Add ⅛ tsp salt and blanch the snow peas for 1 minute. Drain and lower diagonally in half or thirds.
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Shrimp: Use a skewer to devein 8–10 massive and jumbo shrimp with the shell left on (see devein shrimp for my detailed directions). Boil water in a medium saucepan. As soon as boiling, add ⅕ tsp salt, 1 Tbsp sake, and the shrimp. Simmer till pink, about 2–3 minutes. Take away the shell and put aside. Nami’s Tip: We peel the shell after cooking to retain the shrimp’s taste.
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Non-obligatory unagi: Unagi is usually already cooked and broiled if you buy it. Merely reheat within the oven. Set your oven to broil on Excessive (550ºF/290ºC) and preheat for 3 minutes. Line a baking sheet with aluminum foil. Spray a little bit of oil on the foil and place 1 fillet unagi (freshwater eel) fillet on prime. Put the baking sheet on the center rack of your oven and broil for five–7 minutes (no must flip). As soon as it’s cool to the contact, you may lower it into ¼-inch (0.6-mm) items. Put aside.
To Make the Non-obligatory Pickled Lotus Root
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Mix ½ cup rice vinegar (unseasoned), ⅓ cup sugar, and ½ tsp Diamond Crystal kosher salt in a small saucepan. Stir and produce it to a boil to let the sugar dissolved fully. Take away from warmth and funky.
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In the meantime, peel and lower 1 inch ginger into skinny julienned strips (the thinner, the higher). Peel 2 inches lotus root (renkon) and lower across the edge to make a flower form (for detailed directions and images, learn How you can Make Hana Renkon).
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Minimize the lotus root into ⅛-inch (3-mm) slices. Soak in vinegared water (add 1 tsp rice vinegar to a bowl of water) for five minutes to maintain it from turning brown.
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Boil water in a small saucepan. Blanch the ginger and lotus root for 3 minutes. Drain nicely and switch them to the cooled vinegar combination to marinate. Nami’s Tip: You can also make the pickled lotus root upfront and hold it within the fridge as much as 1 week.
To Season the Sushi Rice
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Begin this step as soon as you have accomplished all of the earlier steps. When the rice is finished cooking, discard the kombu.
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Switch the new rice to a hangiri (sushi oke) that you have rinsed beneath operating water, drained, and wiped with a towel. You could possibly additionally use a baking sheet lined with parchment paper. Unfold out the rice evenly with a rice paddle so it should cool sooner.
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Whereas the rice is sizzling, pour the cooled sushi seasoning onto the rice paddle over the rice to evenly distribute it. Gently “slice” the rice with the rice paddle at a 45-degree angle to include the seasoned vinegar and separate the rice chunks. Don’t stir or combine as a result of which will break the grains and make it mushy.
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As you fold, fan the rice to chill it to about physique temperature. Use a paddle fan or an electrical fan. Fanning helps take away extra moisture and provides the rice a stunning shine.
To Assemble the Chirashi Sushi
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Squeeze the chirashi vegetable combine to take away extra liquid (in any other case the rice will get too soggy). Add the greens to the cooled sushi rice and gently mix with the rice paddle utilizing a slicing movement. Nami’s Tip: You possibly can at all times add a couple of tablespoons of the reserved liquid to season the rice if you happen to‘d like (I don‘t normally do it).
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Collect all of the toppings you’ve ready.
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Scatter the shredded egg crepe on prime of the sushi rice. Then, add the toppings within the following order: Lotus root, shrimp, unagi, snow peas, 4 Tbsp ikura (salmon roe), ½ Tbsp toasted white sesame seeds, and 2 Tbsp shredded nori seaweed within the middle. Take pleasure in!
- Raw Japanese short-grain white rice: 540 ml; yields 6⅔ cups or 990 g of cooked rice
- Unagi: about 5.6 oz, 160 g per fillet
Energy: 791kcal, Carbohydrates: 124g, Protein: 34g, Fats: 14g, Saturated Fats: 4g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 6g, Trans Fats: 1g, Ldl cholesterol: 304mg, Sodium: 905mg, Potassium: 898mg, Fiber: 10g, Sugar: 15g, Vitamin A: 3607IU, Vitamin C: 37mg, Calcium: 172mg, Iron: 7mg
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Editor’s Notice: This put up was initially printed on March 9, 2017. It was up to date on March 11, 2024, and republished with extra useful info on February 24, 2026.
