Chirashi sushi — or chirashizushi, as we say in Japan — is a vibrant and colorful dish often enjoyed on happy occasions. It’s essentially deconstructed sushi, beautifully arranged either in a large wooden platter or served in a rice bowl.
You can make traditional Chirashi Sushi from scratch or take a shortcut with a premixed seasoning packet. On regular days, many Japanese home cooks opt for the quick and easy version — a low-effort, flavorful way to enjoy sushi at home with plenty of delicious toppings. So why not give it a try and make chirashi sushi at home today?
What is Chirashi Sushi?
Chirashi sushi (ちらし寿司), which literally means “scattered sushi,” is probably one of the most common sushi served in Japanese homes.
This traditional sushi is often prepared to celebrate special and happy occasions, such as festivals and parties. It is also served every March 3rd or Girl’s Day when we celebrate the annual Hinamatsuri (Doll Festival).
You can read more about sushi in our Ultimate Sushi Guide.
Different Types of Chirashi Sushi
Each region in Japan serves a slightly different version of chirashi sushi with various ingredients and toppings.
For example, in the Osaka area, chirashi sushi is called barazushi (ばら寿司) or gomoku sushi (五目寿司). We would serve the sushi rice topped with unagi and cooked or uncooked vegetables.
In the Tokyo area, you’ll find Edomae-Style Chirashi Sushi, which features assorted sashimi and colorful garnishes served in a bowl or a lacquered box. This style of chirashi is very similar to sashimi bowl, but the difference is chirashi uses vinegared rice (sushi rice) while sashimi bowl uses unseasoned plain rice.
How to Use Chirashi Sushi Seasoning Mix
To make a quick version, you can use this convenient and budget-friendly chirashi sushi mix from your local Japanese/Asian grocery stores or Amazon. The package comes with a seasoned mixture of shiitake mushroom, carrots, burdock roots, dried kanpyo, shredded nori, and so on. It has most of the ingredients, but I like to throw in some add-ons like shredded eggs crepe, snap peas, and ikura (salmon roe) to make the dish extra special.
With cooked Japanese rice, you can enjoy delicious chirashi sushi in less than 30 minutes!
How to Use Chirashi Sushi
- Make Inari Sushi by stuffing chirashi sushi in Inari-Age—seasoned tofu pouches. They are always my favorite “cold” lunches!
- Make Chirashi Sushi Cake. Kids love seeing this savory cake at the party!
Other Delicious Sushi Recipes
Chirashi sushi originates in Japan, while poke comes from Hawaii. Given that Hawaiian cuisine is heavily influenced by Japanese cooking, it’s no surprise the two dishes share some similarities.
Both chirashi (specifically the Edomae-style) and poke feature sashimi-style raw fish, but they’re easy to tell apart thanks to distinct regional ingredients. Poke bowls are often topped with crushed candlenut (kukui nut), a beloved ingredient across the Pacific islands.
Poke typically includes one or two types of marinated fish — like tuna or salmon — served over rice or greens. Chirashi sushi, by contrast, is not marinated and includes a variety of seafood such as tuna, salmon, hamachi (yellowtail), shrimp, roe, and shredded egg, arranged over seasoned sushi rice.
Quick and Easy Chirashi Sushi
Ingredients
For the Chirashi Sushi
- 4⅓ cups cooked Japanese short-grain rice (2 rice cooker cups, 360 ml water needed to cook)
- 1 packet chirashi sushi mix (I used Sushi Taro brand)
For the Toppings
- kinshi tamago (shredded egg crepe) (you can make my Kinshi Tamago recipe)
- ikura (salmon roe)
- snow peas (blanched and sliced)
- shredded nori seaweed (kizami nori)
Instructions
- Gather all the ingredients. Please note that it's best not to use the serving scale for this recipe. For one package of the chirashi sushi seasoning mix, we use 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice, which yields 4⅓ cups cooked Japanese short-grain rice. See how to cook rice with a rice cooker, pot over the stove, Instant Pot, or donabe. While the rice is cooking, make Kinshi Tamago.
- Put the hot cooked rice in a large salad bowl, baking sheet, or hangiri. Add 1 packet chirashi sushi mix while the rice is hot.
- Combine everything together. Use a slicing motion with a rice paddle to separate the grains and combine the mix into the rice instead of stirring or mixing, which could smash the rice grains.
- Serve in a bowl or plate and top with kinshi tamago (shredded egg crepe), ikura (salmon roe), and snow peas. You can put any topping you like, such as your favorite sashimi or boiled shrimp. Sprinkle on top with shredded nori seaweed (kizami nori).
To Store
- Rice gets hard when refrigerated; therefore, it‘s best to cover it with plastic and a thick kitchen towel to store in the refrigerator.
Nutrition
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