📝 About This Recipe
Chirashizushi, or 'scattered sushi,' is a celebratory Japanese masterpiece that transforms a simple bowl of rice into a vibrant mosaic of the sea and field. Unlike rolled sushi, this dish features a bed of seasoned vinegared rice topped with an artful arrangement of premium sashimi, simmered vegetables, and golden egg ribbons. It is a harmonious balance of sweet, salty, and acidic flavors, traditionally served during Hinamatsuri (Doll Festival) to symbolize a bright and prosperous future.
🥗 Ingredients
Sushi Rice Base
- 3 cups Japanese short-grain rice (measured before cooking)
- 1/3 cup Rice vinegar (high quality)
- 2 tablespoons Granulated sugar
- 1 teaspoon Sea salt
- 1 piece Kombu (2-inch square, wiped with a damp cloth)
Protein and Seafood
- 6 ounces Sashimi-grade Tuna (Maguro) (sliced into 1/4 inch thick bite-sized pieces)
- 6 ounces Sashimi-grade Salmon (sliced into bite-sized pieces)
- 8 pieces Boiled Shrimp (Ebi) (butterflied and tails removed)
- 4 tablespoons Ikura (Salmon Roe) (for garnish)
- 2 Large Eggs (for Kinshi Tamago (egg ribbons))
Vegetables and Garnishes
- 1/2 English Cucumber (diced into small cubes)
- 4 pieces Shiitake mushrooms (simmered in soy/sugar or pickled)
- 4 ounces Lotus Root (Renkon) (thinly sliced and blanched in vinegar water)
- 8 pieces Snow peas (blanched and thinly sliced diagonally)
- 2 tablespoons Pickled Ginger (Gari) (for serving)
- 1 sheet Nori seaweed (shredded into fine needles (Kizami Nori))
- 1 tablespoon Toasted white sesame seeds
👨🍳 Instructions
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1
Rinse the rice in a bowl until the water runs clear. Drain and let it sit in a fine-mesh sieve for 15 minutes to ensure even hydration.
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2
Place rice and the measured water (slightly less than usual for sushi rice) in a rice cooker with the piece of kombu. Cook according to manufacturer settings.
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3
While rice cooks, prepare the 'Sushi-zu' (vinegar dressing) by whisking rice vinegar, sugar, and salt in a small bowl until completely dissolved.
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4
Prepare the Kinshi Tamago: Whisk eggs with a pinch of salt. Pour a thin layer into a lightly oiled non-stick pan to make paper-thin omelets. Once cooled, stack and slice into very fine ribbons.
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5
Once rice is cooked, remove kombu and transfer the hot rice to a large wooden bowl (Hangiri) or a wide plastic bowl.
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6
Pour the vinegar dressing over a rice paddle onto the rice. Use a slicing motion with the paddle to mix, avoiding mashing the grains, while simultaneously fanning the rice to cool it quickly and create a glossy finish.
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7
Fold in the toasted sesame seeds and half of the diced simmered shiitake mushrooms into the rice. Cover with a damp cloth and let it reach room temperature.
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8
Prepare your seafood by slicing the tuna and salmon into uniform, elegant bite-sized pieces. Keep chilled until the exact moment of assembly.
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9
Divide the seasoned rice into four individual serving bowls or one large communal platter, leveling the surface gently.
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10
Scatter a layer of shredded Nori and the golden egg ribbons (Kinshi Tamago) evenly over the rice base.
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11
Artfully arrange the tuna, salmon, and shrimp on top, leaving small gaps to show the colors of the eggs and rice beneath.
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12
Nestle the lotus root slices, cucumber cubes, and snow peas into the gaps to create a balanced, 'scattered' look.
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13
Finish by dotting the surface with Ikura pearls and placing a small mound of pickled ginger on the side.
💡 Chef's Tips
Use a wooden Hangiri if possible, as it absorbs excess moisture and prevents the rice from becoming soggy. Always fan the rice while mixing the vinegar; this rapid cooling is the secret to the characteristic sushi shine. Ensure your seafood is 'sashimi-grade' and extremely fresh, as it is the star of the dish. Do not refrigerate the rice once seasoned, as it will become hard and lose its delicate texture; serve at room temperature. If you can't find fresh lotus root, bottled 'Subasu' (vinegared lotus root) is an excellent time-saving substitute.
🍽️ Serving Suggestions
Serve with a side of warm, clear Miso soup or Osuimono (clear dashi broth) to cleanse the palate. Pair with a chilled, dry Junmai Ginjo Sake to complement the acidity of the rice and the richness of the fish. A small dish of high-quality soy sauce and freshly grated wasabi should be provided for dipping or drizzling. Finish the meal with a light Matcha green tea to balance the savory notes.