Chirashizushi (Scattered Sushi Bowl)
Chirashizushi is a Japanese scattered sushi bowl that layers sashimi-grade fish, cooked vegetables, and shredded egg over seasoned sushi rice. It's elegant enough for entertaining yet requires no rolling skills.
Chirashizushi is a Japanese scattered sushi bowl that layers sashimi-grade fish, cooked vegetables, and shredded egg over seasoned sushi rice. It's elegant enough for entertaining yet requires no rolling skills.

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Prepare the sushi rice according to package directions and let cool to room temperature.

Slice the sashimi-grade fish into bite-sized pieces.

Remove stems from shiitake mushrooms and slice caps. Sauté in a pan with rice vinegar, mirin, and soy sauce until tender.

Slice cucumber into thin rounds.

Beat eggs with sugar and salt. Heat oil in a non-stick pan and pour in egg mixture. Cook over low heat, stirring constantly to create fine scrambled eggs (kinshi tamago). Let cool.

Divide the sushi rice between serving bowls.

Arrange the sliced fish, cooked shiitake, cucumber, and scrambled eggs on top of the rice in an attractive pattern.

Garnish with strips of nori seaweed.

Serve with pickled ginger and wasabi on the side.
Store rice and toppings separately in airtight containers in the refrigerator for up to 2 days; assemble just before serving to prevent sogginess.
Yes. Cooked shrimp, smoked salmon, or cooked crab work well. The texture and appearance will differ, but it remains a valid chirashi bowl.
Store rice and toppings separately in the refrigerator for up to 2 days. Assemble just before serving to prevent sogginess.
Cook 1 cup short-grain white rice, then season while hot with a mixture of 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt.
Prepare rice and cook all toppings in advance. Keep separate and assemble 30 minutes before serving to maintain texture and freshness.
Yes, if you use tamari or gluten-free soy sauce for any dipping. The base recipe contains no gluten.

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