Seafood Chirashi Sushi is a Japanese scattered-bowl sushi that layers fresh sashimi-grade fish, cooked shrimp, kinshi tamago, and colorful vegetables over seasoned sushi rice—no rolling required, making it an accessible alternative to maki sushi.
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Put the 310 grams Japanese short-grain rice in a sieve and wash it under cold running water while agitating until it runs mostly clear. Next, drain the rice and put it in a tall saucepan with 1 1/2 cups cold water, and cover it with a lid. Let this rest for 30 minutes while you prepare the toppings.
To prepare the vegetables, add the 100 grams carrot to a pot of well-salted water and bring them to a boil over medium-high heat. Cook until the carrots are just tender enough to poke a fork through. Add the 85 grams snap peas and cook for about 30 seconds. Transfer them to a water bath using a slotted spoon to chill and then drain.
Add the 180 grams shrimp to the boiling water and turn off the heat. Let the shrimp poach in the hot water until they turn vibrant orange and are no longer translucent (about 2-3 minutes). Transfer to a water bath to chill, and then drain, using paper towels to pat them dry.
Cut your 160 grams sashimi-grade fish into bite-sized cubes, and keep it refrigerated until you're ready to serve it. You can also cut your carrots into flowers and your snap peas into leaves if you like.
When the rice is done soaking, bring it to a boil over high heat. As soon as it comes to a boil, turn down the heat to low and set a timer for 15 minutes.
Turn off the heat when the timer is up, and let the rice steam for 10 minutes without opening the lid.
When the rice is done, transfer it to a large bowl and drizzle 1/3 cup seasoned sushi vinegar evenly over the rice. Use a spatula or rice paddle to fold the vinegar into the rice, being careful not to mash the rice grains up.
Once the vinegar is fully integrated, fan the rice to cool it off while you fold to quickly bring the rice down to room temperature.
To assemble the Chirashi bowl, divide the seasoned sushi rice between 4 serving bowls and sprinkle on the 2 teaspoons sesame seeds.
Scatter the shredded 1 batch Kinshi Tamago on the rice and then top with the fish, shrimp, and vegetables.
Garnish with 100 grams ikura and serve with Soy sauce for drizzling to taste.
Assemble bowls just before serving. Cooked rice keeps refrigerated for up to 3 days; reheat gently with a splash of water and let cool before topping with fresh fish and vegetables.
rice cooker or heavy pot with lid · rice paddle or wooden spoon · non-stick pan for kinshi tamago · sashimi knife (optional but recommended for clean fish slicing)
Prepare the sushi rice and components separately up to 4 hours ahead, but assemble just before serving to keep ingredients fresh and textures distinct.
Use high-quality sushi-grade tuna, salmon, or hamachi from a trusted fishmonger, or substitute with cooked crab, octopus, or additional shrimp.
Whisk eggs with a pinch of salt, cook in a thin, even layer in a non-stick pan, cool, and slice into thin strips.
No—ikura adds luxury and briny flavor, but the bowl is delicious without it; increase other toppings or substitute with tobiko if preferred.
This recipe yields approximately 2.5 cups cooked rice, enough for 2 generous bowls or 3–4 smaller portions.
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