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how to make chirashi sushi

Chirashi Sushi Recipe

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  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 40
  • Cook Time: 12
  • Total Time: 52 minutes
  • Yield: 4
  • Category: dinner idea, fish and seafood, sushi
  • Method: assembled
  • Cuisine: japanese

Description

How to make a chirashi- a “scattered” sushi bowl with an assortment of fresh fish, veggies and herbs over sushi rice. This celebratory dish is perfect any time of year!


Ingredients

  • Sushi Rice– make a batch of our sushi rice recipe. (Makes 4 cups)
  • 1 lb assorted ocean fish and seafood- (pick 2-5) wild salmon (shake), tuna (albacore, ahi, hamachi, toro), red snapper (tai), halibut (hirame), ocean bass, mackerel (saba) escolar, sea urchin (uni), cooked shrimp or octopus, scallops, eel (unagi), Fish roe (salmon roe, tobiko, ikura, masago, caviar). Do not consume raw freshwater fish.
  • 23 cups vegetables: (pick 2-5) Avocado, cucumber, daikon or radish, carrots, snow peas, bamboo shoots, cabbage, shiitake mushrooms (cooked).
  • Herbs: Shiso leaves (particularly lovely) , green onions, scallions, daikon or radish sprouts.
  • Serve with: furikake or toasted sesame seeds, pickled ginger, soy sauce, and wasabi paste, or for extra richness, sriracha mayo.


Instructions

  1. Sushi Rice: Make the sushi rice and let it cool on the counter. 
  2. Cut and prep fish. Thinly slice all your fish, butterfly-cooked shrimp if using. Tips: use a sharp knife, cut across the grain, and make sure your fish is cold. 
  3. Cut and prep your veggies. Thinly slice cucumber and avocado, peel carrots and daikon and grate or make matchsticks.  Shred cabbage finely,  blanch snow peas, saute shiitake mushrooms. 
  4. Assemble Chirashi Bowls.  Place rice in the bottom of a bowl. Scatter with fish and veggies. Add any herbs or sprouts. Sprinkle with furikake or ssame seeds.
  5. Serve: Serve with pickled ginger, soy sauce and wasabi paste on the side with chopsticks and little bowls for mixing.  

Notes

Leftover sushi rice will keep up to 4- 5 days in the refrigerator; fresh fish will keep up to 3 days (always smell for freshness). 

Vegan option: instead of fish, add crispy fried tofu and sauteed shiitake mushrooms. 

Egg- many versions contain a thinly sliced egg “omelet” or pancake. 

Sashimi-grade fish – always opt for wild ocean fish, sushi-grade. 

Nutrition

  • Serving Size: 1 bowl (¾ cup rice, 4 ounces fish, 1 cup veggies)
  • Calories: 503
  • Sugar: 7.9 g
  • Sodium: 687.3 mg
  • Fat: 12.4 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 66.5 g
  • Fiber: 6.3 g
  • Protein: 32.9 g
  • Cholesterol: 51.1 mg