Five-Colored Sushi

Go Shoku Chirashi-Zushi

Preparation info
  • Serves


    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Nearly all the components of Five-Colored sushi can be made days ahead and the dish assembled at your leisure several hours before serving it. The final arrangement of multicolored garnishes in a vivid geometric design creates an impressive centerpiece for any luncheon or buffet dinner.



  • 3–4 ounces shelled fresh OR quick-frozen peas
  • 2 sheets yaki-zushi nori (toasted paper-thin seaweed)</


In a small saucepan bring several cups of salted water to a rolling boil. Cook the fresh peas for 1½ minutes, then drain and let them cool to room temperature naturally. If using frozen peas, just place them in a strainer and pour boiling water over them. Drain well and set aside. This can be done an hour or so before serving time.

Cut the seaweed with scissors into very thin threads ab