Chirashi Sushi, or “scattered sushi,” is a vibrant and flavorful dish featuring seasoned sushi rice mixed with simmered vegetables and topped with a variety of colorful ingredients. This easy-to-make sushi is perfect for celebrations, gatherings, or a delicious homemade Japanese meal. Follow this step-by-step recipe to make authentic Chirashi Sushi with ingredient substitutions for accessibility!
Chirashi Sushi
Difficulty: ★★★☆☆4
servings20
minutes30
minutesIngredients
- For the Sushi Rice:
4 cups (uncooked) Japanese short-grain rice (Substitute: Calrose rice for a similar texture)
55g (3.5 tbsp) rice vinegar (Substitute: Apple cider vinegar with a pinch of salt)
35g (2.5 tbsp) sugar
4g (3/4 tsp) salt
1 piece kombu (dried kelp, optional – adds umami when cooking rice)
- For the Simmered Vegetable Mix:
15g (about 3–4 pieces) dried shiitake mushrooms (Substitute: Fresh shiitake, but dried gives more flavor)
100g (3.5 oz) lotus root, peeled and sliced (Substitute: Daikon radish or omit if unavailable)
50g (1.8 oz) carrot, julienned
150g (5.3 oz) bamboo shoots, sliced (Substitute: Water chestnuts for crunch or omit if unavailable)
- For the Seasoning:
30g (2 tbsp) soy sauce
20g (4 tsp) mirin
15g (1 tbsp) sugar
- Optional Toppings (for decoration):
Thin omelet strips (kinshi tamago)
Pickled ginger (gari)
Shrimp, salmon, or sashimi-grade fish slices
Ikura (salmon roe) or tobiko (flying fish roe)
Snow peas or shiso leaves for garnish
Directions
- Prepare the Shiitake Mushrooms
Soak dried shiitake mushrooms in water for at least 30 minutes until fully rehydrated.
Slice into thin strips and reserve the soaking liquid for later. - Cook the Simmered Vegetables
Cut lotus root, carrots, and bamboo shoots into thin, bite-sized pieces.
In a small saucepan, combine shiitake mushroom soaking liquid, soy sauce, mirin, and sugar.
Add the shiitake mushrooms and vegetables, then simmer over low heat for 10–15 minutes until tender.
Let cool slightly. - Cook & Season the Sushi Rice
Rinse Japanese rice under cold water until the water runs clear.
Cook rice with a piece of kombu (optional) for added umami.
While the rice is still warm, transfer to a large mixing bowl or wooden sushi tub (hangiri).
Mix vinegar, sugar, and salt in a small bowl until dissolved.
Gently fold the vinegar mixture into the rice using a cutting motion to avoid crushing the grains.
Let the rice cool to room temperature. - Mix in the Simmered Vegetables
Once the sushi rice has cooled, gently fold in the simmered vegetable mix to evenly distribute the flavors. - Assemble & Serve
Transfer the mixed chirashi sushi into a large serving bowl.
Garnish with thin omelet strips (kinshi tamago), sashimi, shrimp, or pickled ginger.
Sprinkle with ikura (salmon roe) or tobiko (flying fish roe) for extra color and umami.
Enjoy immediately with soy sauce and wasabi on the side!
Notes
- ✔ For fluffy sushi rice: Let the rice rest for 10 minutes after cooking before seasoning.
✔ For extra umami: Use the shiitake soaking liquid when simmering vegetables for more depth of flavor.
✔ For a colorful presentation: Add yellow omelet strips, pink pickled ginger, and bright green shiso leaves as toppings.
✔ For a modern twist: Try topping with avocado slices or seared salmon.
✔ Storage: Chirashi sushi is best eaten fresh but can be stored in the refrigerator for up to 24 hours (cover with plastic wrap to prevent drying).