Chirashizushi is a no-roll sushi dish where seasoned sushi rice is topped with fresh shrimp, cooked vegetables, and thinly shredded egg—ideal for celebrations and beginner sushi makers.
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Remove heads and veins from the prawns.
Hold prawn horizontally with the tail on the left (for right hander) and the belly facing down.
Starting from the head end, put through a toothpick along the back between the shell and the flesh.
When the toothpick reaches half way, point the tip of the toothpick downwards and push it further towards the tail so that the toothpick cuts through the flesh. This will prevent the prawn from curling when cooked.
Repeat for the remaining prawns.
Bring a small saucepan with water and a tablespoon of vinegar to a boil. Add the prawns and cook for a couple of minutes.
Drain, remove the toothpicks, let them cool and remove shells.
Butterfly the prawns by cutting the belly side from the head end to the tail, leaving the dorsal side of the flesh and skin intact.
Cut the butterflied prawns, perpendicular to the butterfly cut, into 3 similar size pieces (note 8).
Cut the grilled eel perpendicular to the backbone, to 2cm/¾” wide pieces.
Cut each piece in half crosswise to make each piece almost square.
Break the stem end of snow pea gently and pull the tip towards the other end. The tough string that runs along the side comes off.
Pinch the other end, trim and pull the other side of the tough string (if you can) towards the stem end.
Place the snow peas in a microwave safe bowl with a small amount of water, sprinkle tiny amount of salt and cover with cling wrap. Cook for 1 minute.
Rinse under cold water to quickly cool them down. Pat dry with a paper towel.
Cut each snow pea pod diagonally into two pieces. If the pod is very large, cut it into three pieces diagonally so that you will have two ends and one diamond-shape piece.,
Spread the sushi rice thinly in a large shallow plate.
Scatter simmered shiitake mushrooms over the rice.
Scatter kinshi tamago over so that the rice and mushrooms are mostly covered.
Scatter the lotus root pieces over the kinshi tamago.
Place the prawn pieces with the red side up, randomly but evenly spaced.
Place the eel pieces with the skin side down, randomly but evenly spaced.
Make small balls with diced salmon and place them where the large patch of yellow is.
Place snow peas randomly but evenly spaced.
Assemble just before serving. Store cooked toppings separately in the refrigerator for up to 2 days; sushi rice is best used fresh but can be refrigerated up to 1 day.
bamboo sushi mat (optional, for shaping kinshi tamago) · toothpicks
Yes. Prepare toppings (simmered mushrooms, kinshi tamago, pickled lotus roots, grilled eel) up to 1 day ahead. Arrange on warm sushi rice just before serving to prevent sogginess.
Yes. The recipe calls for cooked medium shrimp secured with toothpicks; raw shrimp should be blanched or grilled first for food safety.
Substitute with sautéed fresh mushrooms, cooked carrots, or additional pickled vegetables. Simmered mushrooms add umami, but other cooked toppings work.
Not inherently. Grilled eel (unagi) and simmered mushrooms often contain soy sauce. Use tamari or gluten-free soy sauce for all components.
Serve in individual bowls or on a platter while the sushi rice is still warm. Accompany with pickled ginger, wasabi, and soy sauce.
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