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Chirashi Sushi

For those of you that have never had it, chirashi sushi i a bowl of vinegared sushi rice topped with a bunch of colorful stuff. At most sushi restaurants this means covering the rice with slices of various raw fish, but that’s not always how it’s made. Growing up my mom used to make a
Course Entree
Cuisine Japanese
Level Intermediate
Main Ingredient Egg, Fish, Mushrooms, Shellfish
Diet Dairy-Free, Pescatarian


for shitake

  • 4 dried shiitake mushrooms rehydrated , cleaned and sliced (with 2 Tbs of soaking liquid reserved)
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce

for uni

  • 1 flat uni
  • mirin
  • 1 pinch salt

for tamago

  • 2 large eggs
  • 1 tablespoon dashi
  • 1 teaspoon evaporated cane sugar
  • 1 teaspoon usukuchi soy sauce (light color Japanese soy sauce)

for sushi

  • 1 batch prepared sushi rice
  • 1 tablespoon toasted sesame seeds
  • 6 leaves green shiso sliced into a thin chiffonade
  • Ikura (salmon roe)
  • tobiko (flying fish roe)
  • crab meat (optional)


for shiitake

  1. Combine all the ingredients in a small saucepan (including the 2 Tbs of reserved soaking liquid). If you're using fresh shitake mushrooms, just replace the soaking liquid with water. Boil until the mushrooms have absorbed most of the liquid and are a nice brown color about 5-10 minutes. Cool then squeeze out the excess liquid. You can make this up to a couple days in advance

for uni

  1. Add some water to a pot and insert a steamer rack, cover and boil. Lay the uni in a shallow bowl that will fit in your steamer then cover with mirin and a few pinches of salt. Once the steamer is hot, put the bowl in the steamer, cover and return to a boil for 1 minute. Turn off the heat (without opening the lid) and allow it to continue steaming for 4 minutes. Remove the bowl from the steamer, cover and allow to cool. You can make this up to a day in advance

for tamago

  1. Beat all the ingredients for the tamago together until well combined. Heat a non-stick pan over medium heat then use a paper towel to apply a thin layer of oil. Add the egg and using chopsticks, scramble. When the egg has mostly solidified, start scrambling vigorously to break up the curds. You want to cook this a little longer than you normally would for soft scrambled eggs, but you don't want them to be tough or chewy. Transfer to a bowl, cover and allow to cool. You can make these up to a day in advance.

assemble chirashisushi

  1. Once the rice is ready, put it in a serving platter and top with sesame seeds. Scatter a few tablespoons of tobiko, then sprinkle on the shitake mushrooms and some of the shiso. Crumble the tamago and uni on top. Finish with a few tablespoons of ikura and crab (optional) then top with the remaining shiso.

  2. You'll want to serve this as soon as possible. If you have leftovers, put them in the fridge and when you want to eat it, let it come to room temperature before eating. You won't want to eat it cold as the rice will be hard and you certainly don't want to heat it in a microwave.


If you're confused, here's a video that might help.