Chirashi Sushi (we call it Chirashizushi in Japan) is a type of sushi. Although sushi is often misunderstood as just nigiri (a small block of rice topped with a piece of raw fish) or those interestingly named rolls in the US, there are actually many types of sushi in Japan.
Among all types of sushi, Chirashi Sushi is probably the most commonly served sushi in Japanese homes. It literally means “scattered sushi”. Each region in Japan serves a slightly different version of Chirashi Sushi with different ingredients and toppings. In Osaka where my mom was originally from, it is also called barazushi or gomoku sushi. Sushi rice is mixed with unagi and cooked or uncooked vegetables. On the other hand, Edomae Style Chirashi Sushi (Edomae = Edo-style or old Tokyo style) is most common type of Chirashi Sushi served in Tokyo area and Japanese restaurants in the US, with assorted sashimi and colorful garnishes arranged beautifully on top of the sushi rice in a bowl.
Chirashi Sushi is often cooked to celebrate special occasions, such as festivals and parties. It is also commonly eaten on March 3rd, when we celebrate an annual festival called The Doll Festival (Hinamatsuri).
Since I have been busy, I quickly made Chirashi Sushi using this convenient Chirashi Sushi Mix which is available in Japanese (and hopefully your Asian) supermarkets. With cooked Japanese rice, you can enjoy delicious Chirashi Sushi in less than 30 minutes! It’s definitely better than eating fast food, right? 😉
If you want to make everything from scratch, check out my Chirashi Sushi post.
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- Gather all the ingredients. Cook 2 cups of Japanese rice
- Place warm cooked rice in a large bowl (I use hangiri, a wooden flat bowl, for sushi). Add one packet of Chirashi Sushi Mix while the rice is hot.
- Fold everything together with the rice. Instead of “mixing”, you need to slice through rice using a rice paddle to separate the grains.
- Serve in a bowl or plate and garnish with Kinshi Tamago, ikura, and snow pea. You can put any topping you like, such as your favorite sashimi.
- Place shredded nori sheet on top right before you serve (otherwise it they will wilt quickly).
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.