• 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.