A wooden bowl filled with vibrant chirashi sushi, topped with shrimp, ikura (salmon roe), sliced lotus root, green beans, and shredded seaweed. In the background are a bowl of clam soup and a square plate with chopsticks.

Recipe Highlights

Chirashi Sushi always reminds me of celebrations in Japan. It has a delicate balance of tangy and sweet flavors that feels festive and comforting at the same time. We enjoyed it for Hinamatsuri (Girl’s Day), Children’s Day, and other happy family gatherings.

My mom, who is from Osaka, called it barazushi. She taught me how to gently fold seasoned vegetables into the rice before arranging colorful toppings. Many components can be prepared ahead, which makes this dish perfect for entertaining.

  • A festive dish for Hinamatsuri, Children’s Day, or gatherings with family and friends
  • Flexible and customizable with easy-to-find veggies, proteins, and toppings
  • Beautiful presentation without rolling individual sushi
  • If you’re short on time, make Quick & Easy Chirashi Sushi using store-bought mix

If you enjoy sushi dishes, try my Vegetarian Sushi Rolls and Sushi Rolls (Hosomaki) next!

A round wooden dish of chirashi sushi is topped with shrimp, sliced lotus root, snap peas, eel, shredded nori, and bright orange salmon roe. A patterned rice paddle and a plate with chopsticks are placed beside the vibrant chirashi sushi.

What is Chirashi Sushi?

Chirashi sushi (chirashizushi, ちらし寿司) means “scattered sushi.” Instead of shaping nigiri or rolls, we spread a bed of seasoned sushi rice on a platter and scatter colorful
ingredients on top—or sometimes mix them into the rice. It’s one of the most flexible and approachable styles of sushi, enjoyed both at home and in restaurants.

In western Japan, especially the Kansai region, chirashi sushi often refers to barazushi. In this style, simmered vegetables, mushrooms, and sometimes small pieces of seafood are mixed directly into the rice. A closely related term is gomoku sushi, which means “five-ingredient sushi,” though it really just suggests a variety of ingredients. Both are mixed-style sushi and are commonly served for celebrations and family gatherings.

In the Tokyo area, however, chirashi usually means something different. At sushi restaurants, it often refers to Edo-style chirashi, where slices of fresh sashimi are beautifully arranged over sushi rice rather than mixed in.

In short, the difference comes down to this: Some chirashi sushi mixes the ingredients into the rice, while others carefully arrange fresh sashimi on top.

A wooden sushi oke of chirashi sushi features colorful shrimp, ikura (salmon roe), sliced lotus root, snow peas, egg, and seaweed, served with clear soup, chopsticks, and a teapot on a bamboo mat.

Ingredients for Chirashi Sushi

Sushi Rice

  • uncooked Japanese short-grain white rice
  • kombu (dried kelp)
  • water
  • rice vinegar, sugar, salt

Chirashi Mix (a store-bought version)

Toppings (highly recommend for the colorful look)

  • shrimp or prawns
  • large eggs for making shredded crepes
  • snow peas
  • toasted white sesame seeds
  • shredded nori seaweed

Optional Toppings

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Chirashi Sushi

  1. Make the chirashi mix. Soak the dried shiitake and slice. Cut the gobo, rehydrated kanpyo, and carrot. Simmer with dashi, shiitake soaking liquid, sake, mirin, sugar, and soy sauce until most of the liquid is absorbed. Cool completely.
  1. Prepare all the toppings. Cook thin egg crepes and slice into fine strips. Blanch the snow peas. Broil the unagi and slice. Boil the shrimp until pink, then peel. Make the pickled lotus root (optional). Prepare the sweet vinegar mixture and marinate the blanched lotus root and ginger. This can be made ahead.
  1. Cook and season the rice. Prepare the sushi rice following my How to Make Sushi Rice method. Transfer the hot rice to a hangiri or tray, gently mix in the sushi vinegar, and fan until glossy and cooled.
  1. Combine the sushi rice and chirashi mix. Squeeze the chirashi mix to remove excess liquid (otherwise the rice gets too soggy) and add them to the cooled sushi rice. Gently combine with the rice paddle using a slicing motion.
  1. Assemble. Squeeze excess liquid from the vegetable mix and fold it into the sushi rice using a slicing motion. Scatter the shredded egg on top, then deocrate with the lotus root, shrimp, unagi, snow peas, and optional toppings. Enjoy!
A stainless steel pot on a stove contains sautéed onions, carrots, and mushrooms, lightly caramelized and mixed together—perfect vegetables to add a savory depth to your homemade chirashi sushi.
A person slices a rolled yellow omelet into thin strips on a wooden cutting board with a large chef’s knife—preparing the perfect topping for chirashi sushi. The sliced omelet pieces are neatly gathered beside the knife.
Pour the sushi vinegar over the cooked rice.
A top-down view of assorted bowl and plate ingredients for making chirashi sushi, including rice, eel, shrimp, egg strips, lotus root, seaweed strips, snap peas, and fish roe.
A wooden bowl of colorful chirashi sushi topped with shrimp, eel, lotus root, snow peas, salmon roe, and shredded seaweed is served with a bowl of soup, red chopsticks, and a rice paddle on a bamboo mat.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These simple tips will help you make Chirashi Sushi perfectly every time.

  • Cool each component completely. Warm ingredients can make the rice soggy.
  • Squeeze out excess liquid. Too much moisture in homemade chirashi mix will make the rice mushy and dilute the sushi flavor.
  • Use a slicing motion to combine. Cut through the rice instead of stirring to keep from mashing the grains.
  • Decorate just before serving. This keeps the toppings fresh and vibrant.
  • Make toppings ahead. Save time on sushi day by prepping the pickled lotus root, homemade chirashi mix, and egg crepe the day before.
A wooden bowl filled with vibrant chirashi sushi—topped with shrimp, lotus root slices, snow peas, salmon roe, nori strips, and grilled eel—served alongside miso soup and a small plate with chopsticks in the background.

Variations and Customizations

Looking to change things up? Try these easy and tasty ideas!

  • Modify your homemade chirashi mix. Simplify the sushi rice mix-ins with what’s available—I recommend kamaboko and chikuwa fish cake, bamboo shoots, and Inari age.
  • Adjust the toppings. Use avocado, blanched green beans, imitation or real crab, octopus, tobiko (flying fish roe), or sakura denbu (pink sweet codfish).
  • Make it vegetarian. Omit the seafood and focus on seasoned vegetables and egg crepe.
  • Make chirashi don. Called Edomae or kaisen chirashi sushi, this chirashi bowl uses assorted sashimi (raw seafood and fish) as a topping.
  • Turn it into a cake. Press and layer the rice into a mold for a festive presentation like Chirashi Sushi Cake.
  • Turn into suishi cup. Simply layer everything in cups for a festive and portable presentation. Perfect for potlucks and parties!
Chirashi Sushi Cake | Easy Japanese Recipes at JustOneCookbook.com
A glass cup filled with sushi rice, topped with salmon sashimi, cucumber slices, lotus root, ikura (salmon roe), and green leaves—this Quick & Easy Chirashi Sushi is served on a wooden table with red chopsticks beside it.

What to Serve with Chirashi Sushi

Light sides complete a Chirashi Sushi meal beautifully.

Japanese clam clear soup in a red bowl.
Two pieces of glazed simmered fish are served in a decorative plate with sauce, garnished with burdock root and a green maple leaf, with chopsticks on the side, on a rustic wooden table.

Storage Tips

To store: To store: Store in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 1 month.

FAQs

What is the difference between chirashi sushi and a sashimi bowl?

The key difference is the rice. Chirashi sushi uses vinegared sushi rice mixed with seasoned ingredients and topped with garnishes. A sashimi bowl uses plain steamed rice topped with raw fish.

Can I make chirashi sushi ahead of time?

Yes. Prepare the vegetable mix, egg crepe, and toppings in advance. Mix and decorate the sushi rice the day you serve for the best texture and flavor.

Is chirashi sushi raw?

Traditional celebratory chirashi sushi typically uses only cooked seafood like shrimp and unagi. Some regional versions may include sashimi.

What is chirashi sushi eaten for?

Chirashi sushi is commonly served for celebrations such as Hinamatsuri, Children’s Day, and other special occasions in Japan.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

A round wooden dish of chirashi sushi is topped with shrimp, sliced lotus root, snap peas, eel, shredded nori, and bright orange salmon roe. A patterned rice paddle and a plate with chopsticks are placed beside the vibrant chirashi sushi.
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4.89 from 9 votes

Chirashi Sushi

by Namiko Hirasawa Chen
Chirashi Sushi is a traditional Japanese sushi served on happy and celebratory occasions. It‘s a bright and festive dish of sushi rice mixed with seasoned vegetables and scattered with colorful toppings. Try this made-from-scratch method or my quick and easy version!
Prep: 2 hours
Cook: 1 hour
Total: 2 hours 40 minutes
Servings: 4

Ingredients 
 

For the Sushi Rice

For the Chirashi Mix

For the Egg Crepe

For the Toppings (Choose What You Like)

For the Optional Pickled Lotus Root

Instructions

Here's the Game Plan

  • Chirashi sushi may look elaborate, but it’s really just three components: seasoned sushi rice, a chirashi mix (simmered vegetables and mushrooms), and colorful toppings.
    We'll work in layers. First, make the sushi rice. Next, prepare the chirashi mix. Then, get the toppings ready. Finally, assemble everything beautifully on a platter.
    To make it even easier, some components can be prepared ahead. The chirashi mix can be made 1–2 days in advance. Even the egg crepes can be cooked earlier in the day and sliced just before assembling. If you plan on making the optional pickled lotus root, I highly recommend making it ahead of time.
    Gather all the ingredients.
    Four sections display chirashi sushi ingredients on wooden surfaces: Top left, sauces, ginger, and root. Top right, rice, water, kelp, sugar, and salt. Bottom left, eggs and small bowls of liquids. Bottom right, oil, sugar, lotus root, and broth cube.

To Make the Chirashi Mix

  • Soak 4 dried shiitake mushrooms in ½ cup water until they are hydrated and tender. Then, squeeze the mushrooms and reserve the liquid (this stock is called shiitake dashi) in the bowl. Cut off the stems.
    A bowl of shiitake mushrooms soaking in water is on the left; on the right, a hand slices the stem off a soaked shiitake mushroom—an essential step for preparing ingredients for chirashi sushi—on a wooden cutting board with a knife.
  • Slice the caps into thin pieces. Strain the shiitake dashi to remove grit and impurities. Reserve until you’re ready to use it in Step 8.
    A person slices shiitake mushrooms for chirashi sushi on a wooden cutting board. Next, sliced mushrooms are shown in a bowl as liquid is being strained over them into another bowl.
  • Scrape off the brown outer skin from ⅔ gobo (burdock root) with the edge of a knife. Make a crisscross incision at the bottom end (it helps make shaving easier). Start at one end and shave off a small, thin piece like you're shaving a pencil. Rotate the gobo, then shave off another piece. Continue to rotate and shave the rest of the gobo. 
    Soak the cut pieces in water to prevent browning. Change the water 1–2 times. Drain right before you start cooking in Step 8.
    Close-up of a hand scraping burdock root with a knife, then slicing it thinly over a bowl of water—preparing fresh ingredients for chirashi sushi on a wooden surface.
  • Bring some water to a boil in a small saucepan. Meanwhile, quickly rinse 0.8 oz dried kanpyo (gourd strips) in running water and drain. Rub the kanpyo with 1 tsp kosher salt. Rinse and drain well.
    Three-panel image showing strips of tofu skin in a metal bowl being rinsed and soaked under running water, with hands separating and cleaning the strips—perfect for preparing fresh ingredients for chirashi sushi.
  • When the water is boiling, add the kanpyo and cook for 3 minutes. Transfer to a bowl of iced water to stop the cooking. Then, squeeze the water out.
    Three images: wide noodles boiling in a pot, noodles being stirred in a bowl of ice water, and hands squeezing water from noodles—steps perfect for prepping fresh toppings for chirashi sushi.
  • Cut the kanpyo into small pieces. Next, cut ½ carrot into julienned strips.
    Side-by-side images show hands preparing ingredients for chirashi sushi: on the left, chopping white onions into small pieces; on the right, slicing orange carrots into thin sticks—both atop wooden cutting boards.
  • Add the shiitake mushrooms, gobo, and kanpyo to the empty saucepan (keep the carrot aside for now). Add 1¼ cups dashi (Japanese soup stock), the reserved shiitake dashi, ¼ cup sake, 3 Tbsp mirin, 1 Tbsp sugar, and 2 Tbsp soy sauce. Bring it to a simmer on medium heat.
    A collage of three images shows hands adding broth, red liquid, and seasonings to a pot filled with chopped mushrooms, cabbage, and chicken on a stovetop—capturing the vibrant layering reminiscent of chirashi sushi.
  • Skim off the foam and scum from the cooking liquid. Lower the heat to a simmer and place an otoshibuta (drop lid) on top of the vegetables.
    Nami's Tip: The drop lid submerges the ingredients and helps the flavorful cooking liquid circulate well. To make one with aluminum foil, follow my tutorial.
    Two images side by side: on the left, a hand uses a fine-mesh strainer to remove mushrooms from a pot of broth for chirashi sushi; on the right, only broth and a metal steamer insert remain in the pot.
  • Add the carrot while there is still some liquid in the pot, but toward the end of cooking so it doesn't overcook and get mushy. Place the otoshibuta and continue cooking until the liquid is almost gone. The entire cooking time is 20–25 minutes.
    Transfer the chirashi vegetable mix to a plate to cool completely. If you have extra cooking liquid, you can save a little bit to season the rice later.
    Nami's Tip: You can make this vegetable mix in advance and keep it in the refrigerator for up to 1–2 days.
    Three photos show: left, sliced carrots being added to a pot of sautéed vegetables for chirashi sushi; center, carrots, onions, and mushrooms cooking together; right, the cooked mixture spread on a tray beside a small bowl of liquid on a wooden surface.

To Cook the Sushi Rice

  • For detailed, step-by-step instructions with photos, please see my post How to Make Sushi Rice. Rinse and wash 2¼ cups uncooked Japanese short-grain white rice (3 rice cooker cups) 3 times and drain well.
    A hand rinses white rice in a bowl of cloudy water on the left; on the right, the cloudy rice water is being poured out from the bowl into a sink.
  • Transfer the rice to the inner pot of a rice cooker and add 2¼ cups water. Place 1 piece kombu (dried kelp) on top. Soak the rice and kombu for 20 minutes, then start cooking.
    You have about 1 hour to prepare the remaining ingredients while the rice cooks.
    Nami's Tip: For easy measuring, you can use your rice cooker's Sushi Rice mode and add water to the line for the number of rice cups you're cooking. Or, use the White Rice mode and add water to just under that line. If you don‘t have a rice cooker, see how to cook short-grain rice using a pot over the stove, Instant Pot, or donabe.
    A close-up of a rice cooker with uncooked rice and a piece of dried kelp inside, next to a display showing the cooking time set to 61 minutes.
  • Meanwhile, prepare the sushi vinegar seasoning. Combine ⅓ cup rice vinegar (unseasoned), 3 Tbsp sugar, and 1½ tsp Diamond Crystal kosher salt in a bowl. Mix them together. You can microwave it for 1 minute to dissolve the sugar, or you can heat it in a small saucepan on the stove over medium-high heat. Set aside.
    How to Make Sushi Rice 5

To Make the Egg Crepe

  • Whisk 3 large eggs (50 g each 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 combine. Then strain it through a fine-mesh sieve for a silky texture.
    A person prepares eggs for chirashi sushi by whisking them in a glass bowl (left image), then pouring the beaten eggs through a mesh strainer into a container (right image), both on a wooden surface.
  • Prepare a damp towel and place it on the countertop. Heat a large nonstick frying pan on medium heat. When it's hot, grease it with a paper towel dipped in 2 tsp neutral oil and wipe off the excess oil. Then, pour just enough egg mixture to cover the surface of the frying pan.
    Side-by-side images: on the left, a hand uses chopsticks to rub an oil-soaked paper towel on a frying pan; on the right, beaten eggs for chirashi sushi are poured from a measuring cup into the same pan.
  • Tilt the pan to spread the egg mixture, then cover with a lid. Remove from the heat and place the pan on the cold towel to cool so the egg doesn‘t brown. Keep the lid on for 1 minute; when the surface of the egg is not wet, it's done. Transfer the cooked egg to a wire rack and let cool completely. Repeat making crepes until all the egg mixture is gone.
    Two images side by side: On the left, beaten eggs cooking in a nonstick pan for chirashi sushi; on the right, a thin cooked egg sheet in a covered pan with more egg sheets cooling on a rack beside it.
  • Stack and roll up the egg crepes. Cut thinly into julienned strips. Loosen them up with your fingers and set aside.
    Nami's Tip: You can make egg crepes earlier in the day, or roll them up and freeze for up to a month. Slice just before assembling.
    Two-panel image: Left, hands rolling a thin omelette on a wooden board; right, hands slicing the rolled omelette into thin strips—perfect for topping chirashi sushi.

To Prepare the Toppings

  • Snow Peas: Remove the tough strings from 6 snow peas. Bring water to boil in a small saucepan. Add ⅛ tsp salt and blanch the snow peas for 1 minute. Drain and cut diagonally in half or thirds.
    A three-panel image showing hands removing strings from snap peas for chirashi sushi, snap peas being boiled in a small pot, and a hand slicing the cooked snap peas on a wooden cutting board with a knife.
  • Shrimp: Use a skewer to devein 8–10 large and jumbo shrimp with the shell left on (see how to devein shrimp for my detailed instructions). Boil water in a medium saucepan. Once boiling, add ⅕ tsp salt, 1 Tbsp sake, and the shrimp. Simmer until pink, about 2–3 minutes. Remove the shell and set aside.
    Nami's Tip: We peel the shell after cooking to retain the shrimp's flavor.
    Three-step photo sequence: raw shrimp boiling in a pot, cooked shrimp in hot water, and hands peeling the shell off a shrimp—perfectly prepped for dishes like chirashi sushi—over a white surface.
  • Optional unagi: Unagi is typically already cooked and broiled when you purchase it. Simply reheat in the oven. Set your oven to broil on High (550ºF/290ºC) and preheat for 3 minutes. Line a baking sheet with aluminum foil. Spray a bit of oil on the foil and place 1 fillet unagi (freshwater eel) fillet on top. Put the baking sheet on the middle rack of your oven and broil for 5–7 minutes (no need to flip). Once it’s cool to the touch, you can cut it into ¼-inch (0.6-mm) pieces. Set aside.
    Left: A cooked unagi (eel) fillet on a baking sheet lined with a silicone mat. Right: A hand slices the cooked unagi fillet into pieces on a wooden cutting board, perfect for topping chirashi sushi.

To Make the Optional Pickled Lotus Root

  • Combine ½ cup rice vinegar (unseasoned), ⅓ cup sugar, and ½ tsp Diamond Crystal kosher salt in a small saucepan. Stir and bring it to a boil to let the sugar dissolved completely. Remove from heat and cool.
    Two images: On the left, hands hold bowls of sugar and salt over a saucepan, preparing ingredients for chirashi sushi. On the right, the saucepan sits on a stove with golden liquid inside, likely melted sugar.
  • Meanwhile, peel and cut 1 inch ginger into thin julienned strips (the thinner, the better). Peel 2 inches lotus root (renkon) and cut around the edge to make a flower shape (for detailed instructions and photos, read How to Make Hana Renkon).
    Left: A hand slices ginger into thin strips with a knife on a wooden cutting board—perfect for chirashi sushi. Right: A hand holds a cross-section of lotus root, showcasing its unique pattern of holes.
  • Cut the lotus root into ⅛-inch (3-mm) slices. Soak in vinegared water (add 1 tsp rice vinegar to a bowl of water) for 5 minutes to keep it from turning brown.
    A hand slices lotus root on a cutting board in the left image; on the right, thin lotus root slices—perfect for chirashi sushi—are soaking in a bowl of water.
  • Boil water in a small saucepan. Blanch the ginger and lotus root for 3 minutes. Drain well and transfer them to the cooled vinegar mixture to marinate. 
    Nami's Tip: You can make the pickled lotus root in advance and keep it in the refrigerator up to 1 week.
    Two images: On the left, a pot of boiling water on a stove with sliced lotus root and julienned ginger—essential toppings for chirashi sushi. On the right, the same ingredients soak in water in a white saucepan on a wooden surface.

To Season the Sushi Rice

  • Start this step once you've completed all the previous steps. When the rice is done cooking, discard the kombu.
    How to Make Sushi Rice 8
  • Transfer the hot rice to a hangiri (sushi oke) that you've rinsed under running water, drained, and wiped with a towel. You could also use a baking sheet lined with parchment paper. Spread out the rice evenly with a rice paddle so it will cool faster.
    How to Make Sushi Rice 9
  • While the rice is hot, 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 incorporate the seasoned vinegar and separate the rice chunks. Do not stir or mix because that may break the grains and make it mushy. 
    How to Make Sushi Rice 10
  • As you fold, fan the rice to cool it to about body temperature. Use a paddle fan or an electric fan. Fanning helps remove excess moisture and gives the rice a beautiful shine.
    How to Make Sushi Rice 11

To Assemble the Chirashi Sushi

  • Squeeze the chirashi vegetable mix to remove excess liquid (otherwise the rice gets too soggy). Add the vegetables to the cooled sushi rice and gently combine with the rice paddle using a slicing motion.
    Nami's Tip: You can always add a few tablespoons of the reserved liquid to season the rice if you‘d like (I don‘t usually do it).
    A person squeezes liquid from pickled vegetables over a bowl, while another image shows a bamboo platter of chirashi sushi topped with sliced vegetables, including carrots and mushrooms.
  • Gather all the toppings you’ve prepared.
    A large wooden bowl of seasoned chirashi sushi rice with vegetables is shown on the left. On the right, the rice is surrounded by assorted toppings like eel, shrimp, omelet strips, vegetables, and seaweed on white plates.
  • Scatter the shredded egg crepe on top of the sushi rice. Then, add the toppings in 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 in the center. Enjoy!
    Side-by-side images of a wooden bowl with rice. The left features shredded egg and vegetables, while the right displays chirashi sushi, elaborately garnished with shrimp, lotus root, green peas, fish roe, and eel.

To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for 3 days and in the freezer for a month.

Notes

  • Uncooked 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

Nutrition

Calories: 791kcal, Carbohydrates: 124g, Protein: 34g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, 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 Note: This post was originally published on March 9, 2017. It was updated on March 11, 2024, and republished with more helpful information on February 24, 2026.