This Chirashi Sushi is made of sushi rice and topped with a beautiful medley of vegetables, egg crepe, and sashimi. Let’s learn how to make a quick and easy version today with a store-bought seasoning mix. We also have a made-from-scratch version on the blog.
Chirashi Sushi (we say Chirashizushi in Japan) is bright and colorful sushi that the Japanese eat on happy occasions. It is pretty much a deconstructed sushi served in a large wooden platter or a rice bowl.
You can make Chirashi sushi from scratch (my recipe here) or take a shortcut version by using a premixed package. On regular days, Japanese home cooks often take the easy route by making Quick & Easy Chirashi Sushi. It’s a low-lift way to experience sushi at home, with tons of tasty toppings. So let’s make this at home today!
What is Chirashi Sushi?
Among all the different types of sushi in Japan, Chirashi Sushi (ちらし寿司), literally means “scattered sushi”, is probably 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 on every March 3rd or Girl’s Day when we celebrate the annual Hinamatsuri (Doll Festival).
Each region in Japan serves a slightly different version of Chirashi Sushi with various ingredients and toppings.
For example, in the Osaka area where my mom was originally from, 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.
On the other hand, 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. * Edomae or Edo-style means old Tokyo style.
How to Use Chirashi Sushi Mix
To make a quick version, you can use this convenient Chirashi Sushi Mix which is available at your local Japanese/Asian grocery stores. The package comes with a seasoned mixture of shitake 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!
Homemade Chirashi Sushi – Everything From Scratch
If you have time and want to make everything from scratch, check out my Chirashi Sushi post.
How to Re-Use Leftover Chirashi Sushi
Whether you make Chirashi Sushi from scratch or with a Chirashi Sushi Mix, you will enjoy this healthy and flavorful sushi on any occasion!
Quick and Easy Chirashi Sushi
For Chirashi Sushi
- 2 rice cooker cups uncooked Japanese short-grain rice (2 rice-cooker-cups (180 ml x 2 = 360 ml) yields roughly 4 servings (3 ½ US cups); see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe)
- 400 ml water
- 1 packet chirashi sushi mix (I used “Sushi Taro brand”)
- Gather all the ingredients. Cook 2 rice cooker cups of rice using a rice cooker, an Instant Pot, or a pot over the stove. Make Kinshi Tamago while rice is being cooked.
- Put cooked rice in a large salad bowl or baking sheet (You can purchase a Hangiri or Sushi Oke on Amazon. My hangiri is 10" (26 cm) which is good for a family of 4). Add one packet of Chirashi Sushi Mix while the rice is hot.
- Combine everything together. Instead of “mixing”, use a slicing motion with a rice paddle to separate the grains.
- Serve in a bowl or plate and garnish with Kinshi Tamago, ikura (salmon roe), and snow pea. You can put any topping you like, such as your favorite sashimi. Sprinkle shredded nori.
- Rice gets hard when refrigerated; therefore, it's best to cover with plastic and a thick kitchen towel to store in the refrigerator.