Chirashi sushi is a colorful Japanese dish made by scattering seafood, egg, and vegetables over seasoned sushi rice.
The word chirashi means “scattered.” Instead of shaping individual pieces of sushi, the ingredients are arranged across a large bowl or platter. This makes chirashi sushi easier to prepare at home while still creating a festive presentation.
In Japan, home-style chirashi sushi is often served for celebrations and family gatherings. It is especially associated with Hinamatsuri, a Japanese festival celebrated on March 3.
This version uses packaged rice, smoked salmon, and cooked shrimp. Thin egg ribbons, avocado, cucumber, radishes, and edamame add color and texture without requiring raw fish.
The same organic rice vinegar is also used to make a small dish of Japanese quick pickles.
Ingredients
Makes 4 servings.
For the Sushi Rice
- 3 packages microwaveable Japanese-style short-grain white rice, about 7.4 oz each
- ¼ cup Marukan Organic Unseasoned Rice Vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Egg Ribbons
- 2 large eggs
- A small pinch of salt
- 1 teaspoon neutral cooking oil
For the Toppings
- 4 oz smoked salmon
- 8 cooked shrimp, peeled and deveined
- 1 small avocado
- ½ small cucumber
- 3 radishes
- ½ cup cooked and shelled edamame
- 1 tablespoon toasted sesame seeds, optional
For the Quick Pickles
- ½ small cucumber
- 4 radishes
- ¼ cup Marukan Organic Unseasoned Rice Vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
How to Make Chirashi Sushi and Quick Pickles
1. Make the Quick Pickles
Thinly slice the cucumber and radishes.
Combine the rice vinegar, sugar, and salt in a bowl. Stir until the sugar and salt dissolve.
Add the cucumber and radishes, then toss gently. Let them stand for at least 20 minutes while preparing the chirashi sushi.
2. Prepare the Sushi Vinegar
Combine the rice vinegar, sugar, and salt in a small bowl.
Warm the mixture briefly in the microwave or in a small saucepan, then stir until the sugar and salt dissolve. Do not boil it.
3. Heat and Season the Rice
Heat the packaged rice according to the package directions.
Transfer the hot rice to a wide bowl. Pour the sushi vinegar evenly over the rice.
Fold the vinegar through the rice with a rice paddle using gentle cutting motions. Avoid pressing or stirring the rice too heavily.
Allow the seasoned rice to cool to room temperature.
4. Make the Egg Ribbons
Beat the eggs with a small pinch of salt.
Heat the oil in a nonstick skillet over medium-low heat. Pour in the eggs and tilt the pan to create a thin, even layer.
Cook until set, then transfer the egg to a cutting board. Allow it to cool before cutting it into thin ribbons.
5. Prepare the Toppings
Cut the smoked salmon into bite-sized pieces.
Slice the avocado, cucumber, and radishes thinly. Make sure the cooked shrimp and edamame are well drained.
6. Assemble the Chirashi Sushi
Spread the seasoned rice across a large shallow bowl or serving platter.
Arrange the smoked salmon, shrimp, egg ribbons, avocado, cucumber, radishes, and edamame over the rice. Scatter the ingredients across the surface while allowing their different colors to remain visible.
Finish with toasted sesame seeds if desired.
Drain the quick pickles and serve them in a small dish alongside the chirashi sushi.
Chirashi Sushi Without Raw Fish
Chirashi sushi does not have to include raw seafood.
Smoked salmon and cooked shrimp provide seafood flavor without requiring sashimi-grade fish. Cooked crab, roasted salmon, additional egg, or seasonal vegetables can also be used.
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More Than Sushi Vinegar
Marukan Organic Unseasoned Rice Vinegar has a mild acidity and contains only water and organic rice.
Sugar and salt are added separately when making sushi rice, allowing the flavor to be adjusted at home.
The same vinegar can also be used for quick pickles, salad dressings, marinades, stir-fry sauces, coleslaw, and many recipes that call for a lighter vinegar.
Marukan Organic Unseasoned Rice Vinegar, 12 oz