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–+ servings

Chirashizushi (Scattered Sushi)

Chirashizushi is a fun and versatile dish that’s perfect for gatherings or just a cozy night in. All the ingredients are either mixed in or scattered on top of a bed of sushi rice, making it an extremely easy form of sushi to make. Trust me, if you're a fan of sushi and you like to cook at home, you'll definitely want to learn this one!
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VIDEO

Prep Time1 hour 30 minutes
Assembling10 minutes
Total Time1 hour 40 minutes
Course Japanese, Sushi
Cuisine Japanese, Sushi
Servings 5 servings
Calories 366

EQUIPMENT

  • 1 Cutting board
  • 1 Knife
  • 1 Medium sauce pan
  • 1 Small sauce pan
  • 1 Fine sieve
  • 1 Otoshibuta (drop lid) Can be made from aluminum foil
  • 1 Large bowl for serving Sushi oke/hangiri works well

INGREDIENTS
 

Main Ingredients

  • 5 cups Sushi rice cooked

Chirashi Mix Ingredients

  • 4-5 Dried shiitake mushroom
  • 1 Carrot small
  • 6 pieces Inari seasoned fried tofu pockets
  • ½ cup Dashi stock
  • 2 tablespoon Sake
  • 2 tablespoon Soy sauce
  • 2 tablespoon Mirin
  • 1 tablespoon Sugar

Kinshi Tamago Ingredients

  • 3 Eggs large
  • 1 teaspoon Mirin
  • 1 pinch Salt
  • 1 teaspoon Potato starch optionally corn starch
  • 1 tablespoon Water

Toppings

  • 6-8 Snow peas
  • 6 ounces Unagi freshwater eel
  • 8 ounces Hamachi yellowtail
  • 4 ounces Ikura salmon roe
  • Kizami nori shredded dried seaweed

INSTRUCTIONS

Prior to Making Chirashizushi

  • Cook and prepare sushi rice (2¼ US cups or 3 rice cooker cups of uncooked rice yields 5 cups of cooked rice).

Chirashi Mix

  • Rehydrate the Shiitake Mushrooms by soaking them in ¾ cup water until fully tender (this may take an hour or even overnight). Once ready, gently squeeze out excess moisture and save the soaking liquid which we’ll use for the dashi in the braising liquid.
  • Strain the soaking shiitake liquid into a small pot and set aside.
  • Thinly slice the shiitake mushrooms.
  • Peel and julienne slice the carrot into thin matchstick pieces (about 1-inch long, ⅛-inch thick).
  • Slice the inari into thin ¼-inch strips crosswise.
  • Prepare a drop lid (otoshibuta) by shaping a piece of foil into a circle that fits your pot (leaving a little space around the edges). Poke a few holes in the center with a knife.
  • Add the shiitake slices into the pot along with the shiitake soaking liquid and dashi stock and bring to a boil over medium-high heat. Once it starts boiling, skim off any foam.
  • Add sliced carrots, sake, soy sauce, mirin, and sugar into the pot and give it a stir.
  • Cover with the drop lid and let it simmer for 12–15 minutes over medium-low heat. Check occasionally to make sure the liquid is not evaporating too quickly.
  • After 12-15 minutes, most of the liquid should have reduced. Now add the inari and mix it in gently.
  • Set aside to cool with the drop lid on. If you want to cool it down faster, transfer it onto a large plate and spread it out.

Kinshi Tamago

  • Crack the eggs into a bowl and add mirin and salt.
  • Mix well but try not to incorporate too much air.
  • Strain the egg mixture through a sieve to get a smoother consistency.
  • Make a slurry with the potato starch and 1 tablespoon water, then stir it into the eggs (this helps keep the crepes intact).
  • Heat a non-stick pan over medium heat and lightly coat it with oil.
  • Lower the heat to medium-low, then pour half of the egg mixture into the pan, swirling to evenly coat the bottom.
  • Cook for about 30 seconds, then flip and cook for another 10 seconds.
  • Transfer to a plate and repeat for the remaining egg mixture.
  • Once cooled, roll up the crepes tightly and slice them into thin strips.

Toppings

  • Snow Peas: Boil water in a small saucepan, add a pinch of salt, and blanch the snow peas for about a minute. Transfer to an ice bath, pat dry, and slice diagonally.
  • Hamachi: Cut the hamachi into roughly ½-inch cubes.
  • Unagi: Broil the unagi on high heat for about 6 minutes (skin-side up), then cut it into ½-inch squares.

Assembling

  • Squeeze out excess moisture from the chirashi mix and then add it to the sushi rice. Mix in evenly.
  • Transfer to a serving bowl or sushi oke.
  • Layer on the Kinshi Tamago evenly across the rice.
  • Scatter the toppings: Place the hamachi, unagi, snow peas, ikura, and kizami nori over the rice in an aesthetically pleasing way. No need to overthink it, it’s called scattered sushi for a reason!
  • Garnish with wasabi, pickled ginger, and soy sauce on the side.

NUTRITION

Calories: 366kcalCarbohydrates: 41gProtein: 28gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 243mgSodium: 215mgPotassium: 464mgFiber: 2gSugar: 1gVitamin A: 3493IUVitamin C: 6mgCalcium: 59mgIron: 1mg
Keyword bara sushi, barazushi, chirashi, chirashi sushi, Chirashizushi
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