Chirashi: A Colourful and Flavorful Delight from Japan


With its rainbow of components and harmonious steadiness of flavours, this chirashi sushi, or ‘chirashizushi’, is a scrumptious explosion of colors and tastes that delights all of the senses. This Japanese dish interprets to “scattered sushi” as a result of it’s made by tossing all of the sushi components collectively in a bowl fairly than rolling. The top result’s a vibrant culinary creation with quite a lot of recent toppings fantastically organized on a mattress of seasoned sushi rice with every chunk showcasing the harmonious medley of tastes and textures within the bowl. It’s so easy to make and such a simple approach to get pleasure from sushi with out the necessity for any rolling. It’s sometimes eaten in Japan when having fun with particular events and celebrations so it’s excellent for any gatherings and events!

chirashi sushi served in a large ceramic bowl

What’s Chirashi?

Chirashi is a kind of sushi that consists of a bowl crammed with sushi rice and numerous toppings. The identify comes from the Japanese verb “chirasu” which implies “to scatter” in English and refers back to the approach the components are scattered on high of the rice.

Typical chirashizushi, which is eaten to have fun particular events, is made by mixing the components along with the rice and serving in a big wood tub referred to as a hangiri. Nonetheless, there’s one other kind of chirashi which began within the early 1900s in Edo (Tokyo) by which an assortment of recent sashimi (uncooked fish/uncooked seafood) is served artistically over a mattress of sushi rice in a lacquer field.

That is additionally referred to as Edomae chirashi sushi or kaisen (seafood) chirashi and differs from typical chirashizushi which is combined collectively and normally makes use of solely cooked seafood or none in any respect.  

There are different variations on chirashi sushi together with how it’s introduced and the way it’s named relying on the areas. Different names embody “bara zushi” (deconstructed or disassembled sushi), “maze sushi” (combined sushi), or if 5 completely different components (gomoku) are used to combine into the sushi rice then it’s referred to as “gomoku chirashi” or “gomoku sushi”.

Not like nigiri sushi or maki sushi, chirashi bowls don’t require any ability, handwork, or rolling so it’s a handy possibility for having fun with sushi. It’s additionally a flexible and customisable dish since you’ll be able to select your favorite toppings based mostly on private preferences. Chirashi is a well-liked alternative throughout celebrations like New 12 months’s Day and Hinamatsuri Ladies day in Japan.

chirashi sushi in a large ceramic bowl with a wooden scoop and a small bowl of chirashi sushi

Chirashi for Particular Events

Chirashi is a go-to dish for a lot of Japanese festivals and particular events. It’s sometimes served for Woman’s Competition (Hinamatsuri) on the third of March. However why is Chirashi usually eaten at Hinamatsuri? It’s stated that the Japanese used to eat Narezushi which is a preserved meals made by soaking fish in rice and fermenting it within the Heian interval. Folks ate the Narezushi round March because the fermenting course of finishes round that point. Over the time, the looks of the sushi turns into eye-catching and beautiful from simply plain fermented fish and rice. Reference: Hinamatsuri (in Japanese language). This dish is ideal in your personal particular events too due to its stunning presentation and talent to feed many. You possibly can put together a big bowl of chirashizushi for everybody to serve themselves from at your subsequent household gathering, picnic, or ceremonial dinner!

chirashi is served in a large ceramic bowl that two hands holding it

Components utilized in Chirashi

This pleasant dish affords a vibrant combine of colors, textures, and flavours that come collectively to create one tasty bowl of sushi. Listed below are some frequent components utilized in chirashi:

Sushi rice 

Chirashi begins with the inspiration of completely cooked vinegared sushi rice. Brief-grain rice, particularly Japanese rice, is often used for its stickiness and talent to carry collectively when mixed with different components.  

sushi rice in a wooden tub hangiri and sweet rice vinegar poured over

Frequent toppings

  • Seafood: Typical chirashizushi doesn’t all the time use fish/seafood and is most frequently vegetarian, but when seafood is used, it’s cooked. Some seafood topping choices embody cooked shrimp, crab, octopus, squid, unagi (bbq eel), grilled salmon, or salmon roe. Nonetheless edomae chirashi sushi, one other kind of chirashi, options an assortment of sashimi grade fish like salmon, tuna, yellowtail (hamachi), or snapper (hirame). 
  • Greens: So as to add colour and crunch, chirashi generally contains an array of greens comparable to cucumber slices, avocado chunks, renkon lotus roots, shredded or julienned carrots, radish sprouts (kaiware daikon), shiitake mushrooms, kanpyo, edamame beans, or thinly sliced seaweed salad. 
  • Tamagoyaki or Kinshi Tamago (Japanese Omelet): this provides sweetness and softness to the chirashi bowl. It’s made by whisking eggs with sugar and cooking them in skinny layers earlier than rolling them into omelet type and slicing into skinny strips. 
  • Pickled Components: Numerous pickled objects like pickled ginger slices (gari) or pickled daikon radish will be present in chirashi bowls too. They supply acidity and steadiness out the richness of the opposite elements.
shiso, myoga, sugar snap peas, diced tamagoyaki, and rencon slices on a round bamboo tray and a small bowl of sakura denbu


  • Sesame Seeds
  • Myoga : Also referred to as myoga ginger or Japanese ginger. Its flower buds are edible and has a singular aroma and spiciness and used for garnishing condiment for a lot of Japanese dishes.
  • Shiso (and different recent herbs):  is a kind of Japanese herb which has a cross between mint and cinnamon with a touch of clove flavour. Chances are you’ll discover this particular herb in your native market or Japanese grocery shops. It’s also possible to simply develop this herb which I do.
  • Tobiko or Masago: These small orange-colored fish roe varieties are sometimes sprinkled on high of chirashi to boost each the style and visible enchantment. Tobiko has a barely crunchy texture, whereas masago has a smoother mouthfeel.
  • Shredded nori

Particular Components Notice

Sakura denbu – is a pink cod flake. It is vitally finely flaked cod that’s colored pink. Extra info on sakura denbu is in my Sushi Cake put up.

a small of sakura denbu and a packet of sakura denbu

Kanpyo – is dried strips of dried gourd fruit which is a kind of melon. You should buy this dry or cooked and seasoned to be prepared to make use of right away. Additionally talked about within the Futomaki Sushi rolls put up.

one ready made packet of kanpyo and a packet of dry kanpyo

Tools required : Wood Tub (hangiri)

A hangiri is a wood tub that’s used for making sushi rice in Japan. It has a shallow and flat backside. You could moist it earlier than use in order that the rice is not going to follow the bathtub and so that it’ll not take in the vinegar for the rice. When you don’t have one, it’s a good funding if you happen to love sushi and make sushi usually. In any other case you should use a big bowl. By no means use the rice cooker bowl for mixing the vinegar in. The acidity of the vinegar will harm the rice cooker bowl.

chirashi sushi being made in a wooden tub called hangiri

Make Chirashi Step by Step

1. Cooking the sushi rice   

Observe your rice cooker instructions to make the rice and observe my excellent sushi rice recipe. 

2.Making ready the components

Whereas the rice is being cooked, make sushi vinegar and prep the opposite components. I selected to make use of renkon lotus root, snow peas, sakura denbu and tamagoyaki (Japanese egg omelette) reduce into dices.

3. Assembling the bowl with greens and garnishes 

As soon as all of the components are prepared, it’s time to assemble your chirashi bowl: Take particular person serving bowls or one giant sharing platter if most well-liked. Divide the cooked sushi rice equally among the many bowls/platter ensuring it covers the underside. Combine within the components by slicing by way of the rice fairly than mushing it collectively. Scatter some toppings creatively on high of the rice and garnish.

cutting chirashi ingredients in 4 images
cooking cut ingredients and mixing with sushi rice in 4 images collages
assembling all ingredients of chirashi in 4 images collaged

Ideas for Making Chirashi

  • Tricks to serve Chirashi fantastically – Selected vibrant toppings and scatter topping components evenly contemplating color distribution.
  • Use the water from soaking the dried shiitake mushrooms to cook dinner the opposite mixing components (like carrots and the mushrooms) as it’s filled with Umami and provides the Chirashi depth of flavour.
  • Maintain all components besides sushi rice within the fridge earlier than assembling.

Variations & Recommendations

Relying on the area of Japan and households, there are a lot of varieties of chirashi that exist comparable to gomoku chirashi, kaisen chirashi (or kaisen don if common rice is used), and others as talked about above. Different variations of chirashi embody Poke bowls and Sushi Cake.

A whole sushi cake on the right and a piece cut out sushi cake on the left.

Brief Minimize

Chirashi is straightforward sushi to make although somewhat time consuming as a result of you might want to make sushi rice, make the components to combine in, and making ready topping components individually. So in Japan, you should buy ready-made Chirashi Sushi Combine in packages. You cook dinner rice, and open the packet and blend it into the cooked rice. Prime together with your chosen toppings.

ready made sushi mix in a packet

What to Serve With Your Chirashi?

Chirashi is sort of filling so I normally I serve with miso soup or Japanese clear soup and pickled gingerrice bran picklesdaikon picklespickled daikon and carrotcucumber sunomono, or Asian cucumber salad.

Retailer Chirashi?

It’s best served freshly made as a result of in any other case any sushi must be saved beneath 50°F (10°C) and the standard goes down. Nonetheless, it’s simple to make an excessive amount of greater than you might want to serve, so it may be saved within the fridge and in addition freezer.

Fridge – The standard of cooked rice begins to deteriorate at 35-37°F(2-3°C) and it turns into dry. It’s tough to retailer sushi within the situation it’s made. We have to separate sushi rice and topping components and wrap them with plastic wrap, then wrap round with newspaper. Retailer it within the vegetable and fruit compartment in your fridge. It would hold for a number of days. The chilled chirashi will be loved once more, by steaming or microwave the sushi rice then high with separated toppings.

chirashi in a large ceramic bowl with a wooden spoon and a small bowl of chirashi


Q : What’s the distinction between Chirashi bowl and poke bowl?

A : Whereas each the Chirashi bowl and poke bowl are comparable, there are some variations that set them aside. Typical chirashi sushi doesn’t use uncooked seafood/fish (until it’s a specific kind of chirashi). The presentation additionally differs and poke bowls usually characteristic some sauces or seasonings.

Q : What’s the distinction between sashimi and chirashi?

A : Sashimi is a dish comprised solely of thinly sliced uncooked fish, served with soy sauce and wasabi on the aspect. However, chirashi is a bowl of sushi rice topped with numerous varieties of sashimi (or none in any respect) and extra components comparable to greens.

Q: Is Chirashi gluten free?

A: This recipe will not be as soy sauce is used to flavour some components. You may make gluten-free chirashi if you happen to use gluten-free soy sauce to season some components.

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Chirashi bowl up close image

Chirashi Sushi

Scrumptious and delightful Chirashi sushi recipe that may be loved for a lot of particular events.

Course: Dinner, Lunch, Foremost Course, Rice dish

Delicacies: Japanese

Prep Time 1 hour

Prepare dinner Time 30 minutes

Servings: 4 serve

Energy: 430kcal

Price this recipe



Sushi Rice

  • Wash the rice a number of instances until the water turns into clear.

  • Drain the water and place the rice in a rice cooker. Add 10% much less quantity of water than rice and the piece of kombu kelp when you’ve got.

  • Set the rice to cook dinner as per your rice cooker.

  • Whereas the rice is cooking, in a small pot, warmth the rice vinegar, sugar, and salt collectively to make the sushi vinegar on medium warmth till the sugar dissolves.

  • Moisten the wood tub with water and wipe extra water off with a fabric.

  • As soon as the rice is cooked, take away the kelp strip (if you happen to used a kelp strip)  from the rice and place the rice into the wood tub. Pour the sushi vinegar over it and blend with a wood spatula to flavour the rice whereas fanning it to chill it down.

MIxing-in Components

  • Whereas the rice is being cooked, put together “mixing in” components. Squeeze extra water out of shiitake mushrooms. Do not discard the water as a result of it’s “shiitake dashi” and shall be used to cook dinner different components.

  • Take away the stem off the soaked mushrooms and slice mushrooms thinly.

  • Place shiitake dashi, sliced shiitake mushrooms, carrot, kanpyo and all seasonings in a saucepan.

  • Deliver it to boil, then simmer till many of the liquid evaporates.

  • Flip the warmth off, Drain any extra liquid left with a sieve.


  • Make tamagoyaki. Crack the eggs right into a small mixing bowl and add all seasonings for tamagoyaki, and whisk all collectively.

  • Pressure the egg combination with a sieve twice.

  • Warmth the oil in an oblong frying pan over medium warmth.

  • Pour 1/3 of the egg combination into the pan. Break any bubbles fashioned with a pair of chopsticks and scramble gently.

  • When the floor is solidified somewhat, fold and push the egg to at least one finish of the pan with chopsticks 

  • Wipe the empty aspect of the pan with oil-soaked kitchen paper and pour one other 1/3 of the egg combination into the empty area of the pan.

  • Carry the folded egg as much as let the egg combination run beneath it.

  • Fold and roll the egg from one aspect of the pan and wipe the empty area of the pan with the oil-soaked kitchen paper.

  • Pour the final 1/3 of egg combination and repeat fold and roll. 

  • Flip the warmth off and take away the tamagoyaki egg roll from the pan. When it’s cooled down, reduce it into small cubes and put aside.

  • Defrost frozen lotus roots and string snow peas and parboil them and put aside.

Assemble Chirashi

  • Combine the cooked and drained extra liquid mixing-in components into the sushi rice. Don’t mush it, fairly by slicing movement. *10

  • Scatter tamagoyaki cubes, snow peas, renkon lotus roots and sakura denbu over the sushi rice.

  • Garnish with chopped shiso leaves and thinly sliced myoga Japanese ginger.

  • Sprinkle white sesame seeds.


*1 See the detailed instruction and rationalization in Make Sushi Rice Completely put up. Additionally, there’s a sushi rice ingredient calculator to regulate the quantity. You want equal to 4 sushi rolls for this recipe. 
*2 You possibly can omit Kombu kelp if you happen to don’t have entry to this ingredient, nevertheless, when you’ve got it, positively use it because it provides further umami kick to the sushi rice. 
*3 Don’t discard the soaking water. It’s shiitake mushroom dashi filled with umami and shall be used for cooking mixing in components. 
*4 I used ready-made Kanpyo packet from an area Japanese grocery retailer. If you can’t entry Kanpyo, you can substitute this with a-ge deep-fried tofu or koya dofu or konjac 
*5 Use the water used for soaking dried shiitake mushrooms (Shiitake Dashi). 
*6 I used already sliced and frozen Renkon that I purchased from a Japanese grocery retailer. 
*7 You should buy from Japanese grocery shops or on-line. When you can’t entry this ingredient, you’ll be able to exchange with one thing that provides a pinkish color like salmon roe, cod roe, or radish or cooked carrot reduce out into flower form. 
*8  Myoga is rising in my yard. Myoga is in season in Summer time and Autumn, it’s possible you’ll discover recent myoga at Japanese/Asian grocery. If you can’t entry, you’ll be able to omit this ingredient, or substitute with match stick like reduce ginger. 
*9 I develop Shiso leaves in my yard too as I really like this Japanese herb. When you can’t get shiso leaves, exchange with chopped scallions or cilantro for inexperienced color. 
*10 You should use the hangiri wood tub to serve, but when you’re going to serve in a unique bowl, you might want to take away combined sushi rice right into a bowl to serve at this level. 


Energy: 430kcal | Carbohydrates: 92g | Protein: 7g | Fats: 3g | Saturated Fats: 1g | Trans Fats: 1g | Sodium: 1474mg | Potassium: 211mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1286IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 5mg

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