Chirashizushi (Scattered Sushi Bowl)

Pro tips

• Season the sushi rice while it's still warm so the vinegar and sugar dissolve fully and flavor the grains evenly.
• Cook the egg thin and even by tilting the pan gently as it sets, then roll and slice thinly to create delicate ribbons.
• Arrange toppings in distinct sections on the rice rather than mixing, so each bite lets diners choose their ratio of fish, vegetables, and egg.
• Use sashimi-grade fish from a trusted fishmonger or Japanese market to ensure safety and quality when eating raw.

Substitutions

• Sashimi-grade raw fish → smoked salmon, cooked shrimp, or canned tuna (alters the traditional aesthetic and texture)
• Shiitake mushrooms → button mushrooms or marinated shiitake (may reduce umami depth)
• Mirin → honey or agave nectar (slightly different sweetness profile)
• Cucumber → avocado or carrot ribbons (changes freshness and crunch level)

Storage & make-ahead

Store rice and toppings separately in airtight containers in the refrigerator for up to 2 days; assemble just before serving to prevent sogginess.

Can I use cooked fish instead of raw sashimi?

Yes. Cooked shrimp, smoked salmon, or cooked crab work well. The texture and appearance will differ, but it remains a valid chirashi bowl.

How do I store leftover chirashizushi?

Store rice and toppings separately in the refrigerator for up to 2 days. Assemble just before serving to prevent sogginess.

What if I don't have prepared sushi rice?

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.

Can I make chirashizushi ahead for a party?

Prepare rice and cook all toppings in advance. Keep separate and assemble 30 minutes before serving to maintain texture and freshness.

Is chirashizushi gluten-free?

Yes, if you use tamari or gluten-free soy sauce for any dipping. The base recipe contains no gluten.