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Chirashi Sushi — Japanese recipe
Japanese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients.

Chirashi Sushi

A Japanese recipe: Chirashi Sushi.

60 minutes
Serves 4
21 min prep
33 min cook

Instructions

6 steps
  1. 1

    Rinse the rice until the water runs mostly clear, then cook with 2 cups water in a rice cooker or covered pot.

  2. 2

    Warm the rice vinegar, sugar, and salt just until dissolved, then fold into the hot cooked rice and fan while mixing until glossy and cooled to room temperature.

  3. 3

    Soak the dried shiitake mushrooms in hot water for 20 minutes, squeeze dry, slice thinly, and simmer with soy sauce, mirin, and 1/4 cup soaking liquid until the liquid is nearly gone.

  4. 4

    Beat the eggs, cook in a thin omelet, cool, then slice into fine ribbons for kinshi tamago.

  5. 5

    Spread the seasoned sushi rice in a wide serving dish and scatter the simmered shiitake over the top.

  6. 6

    Arrange the egg ribbons, shrimp, tuna slices, cucumber, and shredded nori evenly over the rice and serve at room temperature.

Listahan Family Score™

53/100

Works for many families

53
Allergen-friendly 40
Kid-friendly 55
Weeknight-easy 53
Budget-friendly 58
Great leftovers 87
Pantry-friendly 40

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

555

Calories

34 g

Protein

87 g

Carbs

6 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

The extended guide for this dish isn’t written yet

The full recipe above is free, forever. Our kitchen team is still writing this dish’s extended guide — when it’s published, it appears right here, free like the rest. Every guide covers:

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    pro tips & technique notes for nailing this dish

  • Smart swaps

    ingredient swaps for diets & substitutes

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    sides & drinks that go with it

  • Storage & reheating

    how to keep and reheat the leftovers

  • Equipment

    the gear you need before you start

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