How to Make Chirashi Sushi (Scattered Sushi)-Japanese Taste

How to Make Chirashi Sushi (Scattered Sushi)

by Ayumi Matsuo

Main dish Spring Potluck Friendly Rice Seafood

Chirashi sushi consists of cooked rice mixed with vinegar and other seasonings, topped with ingredients such as eggs, vegetables, and sashimi. Depending on the region, the family, the ingredients used, and how it is arranged, chirashi sushi can be called Gomoku chirashi sushi, Kaizen chirashi sushi, Bara sushi, and so on.

Chirashi sushi originated in the Edo period (1603-1867) but later became more popular after the Meiji period (1868-1912). The ingredients, preparation methods, and even cooking methods changed as this dish spread throughout Japan.

Nowadays, due to its gorgeous appearance, chirashi sushi is often eaten on festive occasions like Hinamatsuri (the Dolls' Festival) on March 3rd, entrance ceremonies, and birthdays.

The ingredients used for chirashi sushi have a celebratory meaning. For example, shrimp represents living a long life until your waist bends, lotus root represents being able to see the future well into the distance, and eggs represent gold, silver, and treasure.

Usually, chirashi sushi is served on a large plate or in a large wooden bowl called a sushi oke. It is then taken and eaten on individual plates using a rice scoop, or shamoji. Chirashi sushi is often served with soup, such as osuimono (clear broth soup) with clams.

Ideally, chirashi sushi should be eaten the same day it is made, but if not, it can be stored in the refrigerator. (However, the sashimi components should be tightly wrapped in plastic wrap to prevent them from drying out. They should also be consumed within a day.) It is recommended to store the chirashi sushi in the vegetable compartment because the humidity and temperature settings are slightly higher than the other sections of the refrigerator. Sushi rice will harden and lose its flavor when chilled. Therefore, try to consume chirashi sushi as quickly as possible after making it.

Today we will share a simple and delicious recipe using a Chirashi Sushi Kit which is available on our website. We’ll also show you how you can beautifully garnish this dish. Let's get to the recipe!


Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Total servings: 6

Difficulty: Easy

  • 500g Cooked Rice
  • 1 bag Chirashi Sushi Seasoning Mix
  • 150g Lotus Root
  • 2 Eggs
  • 5 Snap Peas
  • Boiled Shrimp (as much as you like)
  • Sashimi (as much as you like)
  • 70ml Water
  • 70g Rice Vinegar
  • 30g Sugar
  • 1 pinch of Salt
  • 1/2 teaspoon Shirodashi
  • 1 Sheet of Nori Seaweed

Expert's Tip

How to Make Chirashi Sushi (Scattered Sushi)

This is a mix for making sushi rice easily. In addition to already containing the seasonings necessary for sushi rice, vegetables such as carrots, shiitake mushrooms, and lotus roots are also included. With this mix, you can make gorgeous sushi rice with just one product. It can be used for chirashi sushi and inarizushi, among other dishes.


1) Gathering the Ingredients

Gather the ingredients together. 

2) Preparing Surenkon (Lotus Root Pickles)

Peel the lotus root. Cut a slit lengthwise between the holes and hollow it out. If the lotus root is too long to work with, cut it into shorter sections. After hollowing out the entire surface, place it on a cutting board and make approximately 3mm intervals cuts all the way around, being careful not to slice through the holes.

3) Cooking the Lotus Root

Put 500ml of water into a pot and bring it to a boil. Add 1 teaspoon of vinegar (not included in the recipe), then place the lotus root pieces into the pot. Boil the lotus roots for 3 minutes.

After boiling, drain the lotus root pieces and transfer them to the same bowl as the additional seasonings. Mix thoroughly and let it cool.

4) Making Kinshi Tamago (Shredded Egg Strips)

Crack the eggs into a bowl and beat them well with a pinch of salt. Heat a frying pan over medium heat with plenty of oil, ensuring the pan’s surface is evenly coated. Once thoroughly heated, place the pan over a wet cloth briefly to even out the temperature (this step is optional). Pour the beaten eggs into the pan in batches, spreading the mixture evenly. Cook for about 1 minute, then turn off the heat to allow the eggs to cook through. Lift the edges of the eggs and flip them over with your hands or a spatula. Let the other side cook with the residual heat.

5) Shredding the Eggs

Transfer the rolled egg to a cutting board and cut it in half lengthwise first. Then, roll up each half tightly and cut them into thin strips about 1~2mm apart from the edges. Finally, break the strips into smaller pieces by hand.

6) Preparing the Snap Peas

Remove the strings from the snap peas to make them easier to eat. Bring about 250ml of water to a boil in a saucepan, then add a pinch of salt followed by the snap peas. Blanch the snap peas for 30 seconds. Drain them using a colander and cool them in cold water. Finally, cut the snap peas diagonally into halves or thirds.

7) Making Kizami Nori (Shredded Seaweed) and Prepping the Sashimi

Cut 1 sheet of nori seaweed lengthwise into quarters with scissors. Stack them and cut them into tiny strips.

Cut the sashimi into bite-sized pieces. In our case, we chose salmon, tuna, and yellowtail for our chirashi sushi, but use your favorite types of sashimi or whatever is available.

8) Putting Together the Chirashi Sushi

Mix warm rice and sushi rice mix together in a bowl. Mixing the rice with a fan will quickly release the moisture and prevent it from becoming overly sticky.

In a large bowl or container, place the sushi rice in first and pack it down tightly using a rice paddle. Top it with the shredded nori, eggs, and other ingredients we prepared earlier. It is very beautiful when arranged the colors are scattered throughout the dish. It’s also nice to garnish chirashi sushi with some sesame seeds if you have them! Enjoy!

Note: If you don't have the chirashi sushi seasoning mix, you can use regular sushi rice instead. If you want to learn how to make sushi rice, then refer to our recipe here

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