Chirashi Sushi



Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

This is an impressive celebratory meal, with toppings varying depending on the region and the family’s traditions. It can be prepared in advance and makes a perfect party dish.



  • 80 g ( oz) carrot, cut into thin matchsticks
  • 80 g ( oz) snow peas (mangetout), thinly sliced
  • 2 quantities of cooked Sushi Rice, cooled to room temperature (see page 210)
  • 2 quantities of Egg Crepes, shredded
  • 200 g (7 oz) of your favourite sashimi, such as salmon or yellowtail
  • 50 g ( oz) salmon caviar, optional
  • Pickled Ginger, to serve


  • 20 g (¾ oz) dried shiitake mushrooms (about 8 whole dried mushrooms)
  • 2 tablespoons soy sauce, plus extra for dipping
  • 2 teaspoons light brown sugar
  • 2 tablespoons white sesame seeds, toasted


Soak the dried shiitake in a bowl of hot water for 1½ hours, or in room temperature water overnight. Drain (reserve the soaking water as it makes a nice broth). Remove the stalks and thinly slice the caps.

Place the sliced shiitake in a frying pan with the soy sauce and sugar and simmer for 2 minutes over medium heat. Add the carrot and snow peas and cook for 2 minutes. Remove from the heat and leave to cool.

Add the cooled vegetable mixture and the sesame seeds to the sushi rice and combine well.

Place the rice on a large platter and cover with the shredded egg crepes. Arrange the sashimi on top and add the salmon caviar, if using. Serve with pickled ginger and small dishes of soy sauce for the sashimi.