Name: Chirashizushi (Scattered Sushi Bowl)
Prep time: 30 min
Cook time: 20 min
Total time: 80 min
Ingredients: 300 g Japanese short-grain rice; 360 ml water; 60 ml rice vinegar; 1 tbsp sugar; 1 tsp salt; 300 g mixed sashimi-grade fish (tuna (salmon, yellowtail)); 2 eggs; 1 tsp sugar; 1/2 cucumber (thinly sliced); 2 tbsp ikura (salmon roe); 1 sheet nori (cut into thin strips); Soy sauce and wasabi (to serve)

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Chirashizushi: a colourful bowl of seasoned sushi rice topped with sashimi, egg ribbons, cucumber and ikura.

About this Japanese recipe

Chirashizushi means scattered sushi. It offers the flavours of a sushi counter without the hand-shaping, and is often made for celebrations in Japan.

Ingredients you will need

The main ingredients are japanese short-grain rice, water, rice vinegar, sugar, salt, mixed sashimi-grade fish (tuna. Exact quantities are in the recipe card below.

How long it takes

Allow 1 hr 20 min in total: 30 min of preparation, 20 min of cooking and 30 min of resting, chilling or soaking. The recipe serves 4.

Inspired by Jiro Ono

A simpler home way to enjoy the quality of fish and rice central to sushi masters such as Jiro Ono. Read our profile of Jiro Ono.

This is our own home-kitchen version of a classic dish. It is not Jiro Ono’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.

Chirashizushi (Scattered Sushi Bowl)

Chirashizushi: a colourful bowl of seasoned sushi rice topped with sashimi, egg ribbons, cucumber and ikura.

Print Recipe

Prep Time 30

Cook Time 20

Resting 30

Total Time 1 20

Servings: 4 servings

Course: Main Course

Cuisine: Japanese

Calories: 520

Ingredients Method Notes

Ingredients

300 g Japanese short-grain rice
360 ml water
60 ml rice vinegar
1 tbsp sugar
1 tsp salt
300 g mixed sashimi-grade fish (tuna salmon, yellowtail)
2 eggs
1 tsp sugar
1/2 cucumber thinly sliced
2 tbsp ikura (salmon roe)
1 sheet nori cut into thin strips
Soy sauce and wasabi to serve

Method

Cook and season the sushi rice as for nigiri. Cover with a damp cloth.
Beat the eggs with 1 tsp sugar, cook as thin omelettes in a non-stick pan, then roll and slice into fine ribbons.
Slice the fish into bite-size pieces.
Divide the rice between 4 bowls and scatter with nori.
Arrange the fish, egg ribbons, cucumber and ikura on top.
Serve with soy sauce and wasabi.

Notes

Keep everything cold except the rice, and assemble just before eating.