Chirashi Sushi

Gomoku Chirashi

  • By
    The Food Studio
  • Time
    60 minutes
Chirashi Sushi

Chirashi sushi (also spelled chirashizushi) is a colorful Japanese dish typically served during celebrations. It's a type of sushi that consists of vinegared rice, topped with a variety of fresh and cooked ingredients.

Compared to rolled sushi, the dish is easier to prepare because you only have to scatter the ingredients on top of sushi rice. In fact, this is where the dish gets its name from. the Japanese word "chirasu" means "to scatter."

In Japan, many parents prepare chirashi sushi with their children, especially during the Hina Matsuri—a festival that celebrates young girls in the family. The festival takes place in March, during which people pray for their children's health and happiness.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • 10.58  oz raw rice(short grain) - 1 rice cooker cup is 150g.
  • 1.52  cup water (for rice)
  • 1.97  inch kelp (kombu)
    • A
    • 2.5  tbsp rice vinegar
    • tbsp sugar
    • 0.5  tsp salt
  • dried shiitake mushroom
  • 2.82  oz boiled bamboo shoots
  • 1.59  oz carrot
    • B
    • 0.85  cup dashi soup
    • tbsp soy sauce
    • 0.67  tbsp sugar
  • egg
  • a little salt
  • a little sugar
  • a little vegetable oil
  • shrimp
  • snap peas
  • as needed roasted white sesame seeds


Step 1

Wash the rice and place it in a colander. Leave it there for around 30 minutes to drain excess water.

Chirashi Sushi

Step 2

Place the washed rice in a rice cooker. Add water and kelp and let it rest for 30 minutes before cooking.

Chirashi Sushi

Step 3

Once the rice is cooked, transfer it to a wide, shallow container. Traditionally, a hangiri—a flat-bottomed wooden container—is used, but you can use whatever is available to you. Combine ingredients A well before mixing it with the rice. Use a paper fan to cool the rice while you mix.

Chirashi Sushi

Step 4

Rehydrate the shiitake mushrooms by soaking them in lukewarm water. Cut off the stems and slice them into thin slices. Cut the boiled bamboo shoots and carrots into 0.8 inch/2cm thick slices.

Chirashi Sushi

Step 5

Combine ingredients B in a pot. Add the vegetables from step 4 and simmer until the liquid reduces to 1/4 of the original amount. Combine with sushi rice and mix thoroughly.

Chirashi Sushi

Step 6

In a separate pot, boil water with sake and a pinch of salt. Add the peeled shrimp to boil.

Chirashi Sushi

Step 7

Remove the strings from the snap peas and boil in a lot of water. Rinse in cold water then cut into long strips.

Chirashi Sushi

Step 8

Beat the egg and add sugar and salt. Strain it with a colander to get rid of chunks.

Chirashi Sushi

Step 9

Heat vegetable oil in a frying pan and add the beaten egg from Step 8. Spread the egg quickly as it hits the pan so that you can make a thin crepe. Let it cool.

Chirashi Sushi

Step 10

Fold and roll the egg crepe before slicing it thinly to make kinshi tamago.

Chirashi Sushi

Step 11

To serve, transfer the sushi rice onto a bowl or plate and top with shrimp, snap peas, kinshi tamago, and roasted white sesame seeds.

Chirashi Sushi

Food Professionals, Registered Dietitians, Cooks

​Established in 1985, The Food Studio is a place where food professionals come together to devise recipes that honor the timeless role that food plays in our communities. ​Food creates a healthy body and mind and has no borders. ​The Food Studio's belief is that food is an integral role in the communicaitons of people.