🍣 Chirashi
Chirashi, or chirashizushi, means 'scattered sushi': a bowl of seasoned sushi rice with slices of raw salmon and tuna, cooked shrimp, strips of sweet omelette and nori scattered over the top. It is fresh, colourful and lightly vinegary. It is eaten as a main meal and is popular for home celebrations in Japan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g cooked short-grain rice
- 3 tbsp rice vinegar, 1 tbsp sugar, ½ tsp salt
- 120 g sashimi-grade salmon, sliced
- 120 g sashimi-grade tuna, sliced
- 6 cooked shrimp
- 2 eggs, beaten with a pinch of sugar
- 1 sheet nori, cut into thin strips
Method
- Warm the vinegar with the sugar and salt until dissolved and fold it into the hot rice. Let it cool to room temperature.
- Cook the eggs as a thin omelette in a non-stick pan, roll and slice into strips.
- Divide the rice between bowls.
- Arrange the salmon, tuna, shrimp and egg on top and scatter over the nori.
How to make it lighter
- Choose more tuna and shrimp and less salmon for a leaner bowl.
- Ask for less rice, or fill half the bowl with cucumber or other vegetables.
- Season the rice with less sugar.
History
Chirashizushi is a long-established style of Japanese sushi, and is traditionally made for the Hinamatsuri girls' festival in March. Regional versions differ, with some mixing cooked ingredients into the rice and others topping it with raw fish.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →