Chirashi sushi (ちらし寿司), or chirashi bowl, is a popular and well loved sushi alternative made with seasoned sushi rice garnished with a variety of toppings like sashimi, other seafood, fish roe, Japanese rolled egg omelette, and shiso leaves. This is why it's referred to as "scattered sushi". Now you can easily make this at home!
This post is sponsored by Zojirushi. However, all of the opinions and concept included in this post is our own and shared in honesty. As always, we will only recommend products and brands that we truly believe in and enjoy using.
What is chirashi?
Chirashi, also known as chirashi sushi (ちらし寿司) or chirashi bowl, translates to "scattered sushi". It is essentially a rice bowl made with seasoned sushi rice and a variety of toppings that you'd find in sushi, such as sashimi, fish roe (ikura), tamagoyaki (Japanese rolled egg omelette), shiso leaves and more.
Zojirushi IH Rice Cooker (NW-QAC10)
Rice is such a simple thing to make, yet it can be quite difficult to make perfectly. With the help of Zojirushi Induction Heating Rice Cooker (NW-QAC10), we can leave the hard work to all to this trusty rice cooker.
We absolutely love, Zojirushi Rice Cookers because Zojirushi is a trusted leading brand from Japan and the #1 high-end rice cooker brand in the US. And this specific rice cooker model (NW-QAC10) is made with Induction Heating (IH) technology, which generates high heat and makes fine heat adjustments so that your rice can cook more evenly which result in fluffier rice!
We are huge fans of kitchen gadgets and appliances, and Zojirushi is always on the top of our list. We love the quality of their appliances and their durability. #LifewithZojirushi is just that much better!
This Zojirushi IH Rice Cooker (NW-QAC10) specifically is our new favorite appliance! We love how compact and slick the design, which saves a lot of counter space in our small kitchen. The menu selection that comes with this rice cooker is also amazing! You can easily cook anything from plain white rice to congee and steel cut oatmeal. But last but not least, our favorite aspect about this rice cooker is its IH technology that allows us to cook fluffy rice, which a lot of other rice cookers cannot. You can read more about the differences between rice cookers here.
Here are a few more things that we love about this rice cooker:
- Made in Japan (meaning better quality and longer lasting!)
- Convenient self-cleaning function reduces odors
- Self-standing rice spatula (absolutely love this!)
- Integrated steam vent reduces messy overflows; sensors to ensure unit is set up properly
- Multi menu functions that includes: White, quick white, mixed, sushi/sweet, Jasmine, quick Jasmine, congee, brown, GABA brown, steel cut oatmeal, quinoa and steam
- The rice cooker sings with you when it starts and finishes cooking!
[Closed] Zojirushi Rice Cooker Giveaway
So to make this chirashi recipe and any rice recipe a breeze, we've partner with Zojirushi to give away one Induction Heating Rice Cooker & Warmer NW-QAC 10!
This giveaway will be open from September 6, 2023 and will close on September 12, 2023 at 11:59pm PST.
This giveaway is opened to US and Canadian residents only and must be 18 years or older. No purchase necessary.
One lucky winner will be selected using the Rafflecopter widget and contacted via email. So please include a valid email address in the email address box! Your email will not appear on the website.
How to enter
You'll have a total of 3 entries to win this awesome rice cooker. Good luck!
- Entry 1 (Required): Reader must comment on this blog post.
- Entry 2 (Optional): Follow Zojirushi on Facebook.
- Entry 3 (Optional): Follow Zojirushi on Twitter.
- Click here to enter the giveaway
Click here to read the full giveaway rules and disclosures.
Please scroll down to the recipe card for the ingredient quantities!
- Sushi rice - Either medium grain or short grain sushi grain can be used for this recipe. Please do not use long grain rice, such as jasmine, basmati, or regular long grain white rice.
- Sushi rice seasonings - This is essentially seasoned rice vinegar. You can use store bought ones or make your own. To make it at home, all you need are regular, unseasoned rice vinegar, sugar, and salt.
- Chirashi sushi bowl toppings - Chirashi sushi usually comes with a variety of toppings such as sashimi, fish roe (like ikura), other seasfood, tamagoyaki, and shiso leaves. Since you're making chirashi at home, you can customize it use your favorite toppings!
- Serving condiments - Soy sauce, wasabi, and pickled red ginger are often served on the side for dipping the sashimi and seafood and the ginger as a palate cleanser to freshening up after each bite.
How to make chirashi sushi bowl at home
Please scroll down to the recipe card for the full recipe and instructions!
Cook the rice:
1. Clean the rice. Wash and rinse the rice a few times or until the water runs mostly clear.
2. Make the rice. Place the washed rice into the Zojirushi rice cooker pot and add an appropriate amount of water.
For one recipe (2 cups of uncooked sushi rice measured with the rice cooker measuring cup), fill the water up the the second line for sushi rice measurement. Shake the pot to flatten the rice.
🌟 Pro tip: Optionally, you can place a small piece of kombu on top of the rice. This adds fragrance and flavor the to the rice. Do rinse the kombu before using.
3. Select settings. Wipe the outside of the pot to remove moisture and any debris. Place the pot insert into the rice cooker and close the lid. Select the "Sushi Rice" option and press start. Now you just have to let the rice cooker do the work!
Make the sushi rice:
4. Make the seasoned vinegar. Combine the rice vinegar, sugar, and salt. Stir until dissolved.
🌟 Pro tip: You can warm up the vinegar slightly by microwaving it for about 10 to 20 seconds. This helps the sugar and salt dissolve faster.
5. Season the rice. When the rice is ready, discard the kombu (if using) and fluff the rice immediately.
Transfer the rice to a heatproof bowl and while the rice is hot, drizzle in the seasoned vinegar. Fluff and mix until the vinegar is absorbed and the rice is sticky again.
6. Cool the rice. If the rice is hot at this point, fluff and fan the rice to help cool it down and remove excess moisture. Once it's only warm, allow it to cool on the side while you prep the toppings.
Prepare the dish:
7. Prepare the chirashi sushi ingredients. For the fish, thinly slice them against the grain into ¼ to ½ inch pieces.
As for the shrimps, boil them in a pot of boiling water, then shock them in a boil of ice water. Pat them dry with clean paper towels and (optionally) butterfly cut them on the belly-side.
8. Assemble. Portion the sushi rice into serving bowl and top it with the prepared toppings (salmon and tuna sashimi, tamagoyaki, shiso leaves, and ikura).
9. Enjoy! Serve the chirashi sushi immediately with some soy sauce, wasabi, and some pickled red ginger.
- Fluff the cooked sushi rice immediately after it is done cooking. This helps release any excess moisture and steam, which prevents the sushi rice from becoming too soft/overcooked.
- Add the seasoned vinegar while the sushi rice is hot. It is essential that the seasoned vinegar is added when the rice is hot. This is because the starch on the rice absorbs liquid much better when it's hot.
- Cut the fish against the grain. Just like other proteins like chicken or beef, it is best to cut sashimi fish against the grain to yield the most tender texture.
- Use fresh, sushi grade fish! This is a no-brainer for the best texture and flavor sashimi, but it is also essential for food safety.
How to eat chirashi sushi
Eating chirashi sushi is similar to eating regular sushi and nigiri. Dip the raw fish and shrimps in soy sauce, with or without wasabi, and enjoy a bite of rice with each bite. You can also cleanse your palate after each bite with a piece of pickled red ginger or with a spoonful of miso soup.
For tamagoyaki, you can simply eat it on its own or with a bite or rice. And you can make a wrap with the shiso leaves with some rice and a piece of sashimi. If you'd like, you can also enjoy the ikura (salmon roe) with some rice on a sheet of nori (seaweed sheet) or mix it into your rice to add a burst of umami and savoriness.
This is why chirashi sushi is such a popular and well loved dish — it's easy to eat, with no rules to follow! So enjoy it as you'd like.
Chirashi sushi is one of those dish that is best enjoyed freshly due to food safety. If you wish to enjoy the chirashi bowl later, we recommend assembling the chirashi bowl when you're ready to eat.
The seasoned sushi rice, however, can be refrigerated for up to 3 days. Just make sure to allow it to cool completely before covering/storing and refrigerating.
The cooked chirashi bowl toppings can be enjoyed chilled, so no reheating is necessary. The sashimi fish should be consumed while fresh.
As for the refrigerated sushi rice, you can warm it up in the microwave in 15 to 30 second increments until the rice is soft. Try to keep the rice as cool as possible, but if it's warm, it's okay. You can allow the rice to cool a bit before assembling.
Do make sure the rice is reheated in a microwave safe container and is loosely covered.
Chirashi or, more specifically, chirashi sushi, translates to "scattered sushi". It's a bowl of sushi rice topped with a variety of toppings such as sashimi, tamagoyaki, and ikura (salmon roe) and is enjoyed similarly to a rice bowl. Sushi on the other hand is assembled, whether it's a roll wrapped in seaweed, like a maki roll, or a nigiri, which is simply a piece sushi rice smeared with some wasabi and topped with a slice of of sashimi or other seafood.
Chirashi sushi is typically a bowl of seasoned sushi rice topped with a variety of toppings like sashimi, other seafood, fish roe, and Japanese rolled egg (tamagoyaki). Sashimi on the other hand is simply just pieces of thinly sliced raw fish.
Chirashi donburi is scatter rice bowl. This means the toppings are scattered and could consist of sashimi and cooked ingredients. However, the major difference between chirashi donburi and chirashi sushi bowl is that chirashi sushi uses seasoned sushi rice while donburi is usually just plain sushi rice.
Chirashi bowl and poke bowls are similar but not the same. Chirashi bowls are made of seasoned sushi rice with toppings like sashimi, other seafood, and tamagoyaki, and no sauce except for soy sauce and wasabi on the side for the sashimi. Poke bowls, however, are made with regular rice, a choice of one or two raw fish (usually marinated in sauces), fresh greens, and drizzled with sauces.
For the sushi rice:
For the rest of the chirashi bowl:
- ⅓ pound sushi grade salmon
- ⅓ pound sushi grade tuna
- 6 pieces sweet shrimp or regular shrimp (both peeled and deveined)
- 6 slices tamagoyaki (Japanese rolled egg omelette) homemade or store-bought
- 2 ounces ikura (fish roe, specifically salmon roe)
- 4 leaves shiso rinsed and dried if needed (Japanese perilla leaves)
- Soy sauce low sodium or regular
- Pickled red ginger
- Cook the sushi rice:Wash and rinse the sushi rice with water a few times until the water runs mostly clear.
- Place the washed rice into the rice cooker pot and add an appropriate amount of water. For this recipe (2 cups of uncooked sushi rice), add water up to the second line for sushi rice measurement. Shake the pot to flatten the rice.
- Optional: If you want to add more fragrance to your sushi rice, place a small piece of the rinsed kombu (which is a kelp) on top of the rice.
- Wipe to side of the pot to dry any water and clean off any debris. Place the rice cooker pot into the Zojirushi rice cooker and close the lid. Select the "Sushi Rice" optional and press "Start".
- Season the sushi rice:While the rice is cooking, make the seasoned vinegar by combining the rice vinegar, sugar, and salt. Mix until the sugar and salt are dissolved. If you want, you can warm up the vinegar by briefly microwaving it for about 10 to 20 seconds to help dissolve the salt and sugar faster. Set aside until needed.
- Once the rice is cooked, immediately open the rice cooker and fluffy the rice with the rice paddle. Discard the kombu if used.
- Transfer the cooked sushi rice into a heatproof mixing bowl. While the rice is hot, drizzle in the prepared seasoned rice vinegar. Immediately fluff and mix the rice until the vinegar is absorbed and the rice is sticky again.
- At this point, if the rice is still hot, fluff and fan the rice to help it cool down faster. Once it's mostly cooled, set it aside to cool completely while you prepare the rest of the chirashi sushi bowl.
- Prepare the chirashi sushi ingredients:For the sashimi fish (salmon and tuna), cut them into ¼ to ½ inch slices against the grain.
- For the sweet shrimps or regular shrimps, add them to a pot of boiling water and cook until they are pinkish orange, about 1 to 2 minutes depending on the size of the shrimps. Immediately transfer the shrimps into a bowl of ice water to cool them down and stop the cooking.Once cooled, dry the shrimps on clean paper towels. Then butterfly cut them on the belly-side, but don't cut all the way through.
- Assembly:Equally divide the cooled seasoned sushi rice into bowls, and top with the prepared chirashi sushi ingredients (salmon, tuna, shrimps, tamagoyaki, shiso leaves, and ikura).
- Serve:Enjoy the chirashi immediately. You dip the fish and shrimps in some soy sauce with or without wasabi and enjoy a bit of pickled red ginger to freshen each bite.
- Giveaway - We partnered with Zojirushi to gift 1 lucky reader the chance to win an IH rice cooker (Model NW-QAC10)! Check the post above for the rules and entry information!
- Kombu - This is also known as sea kelp and it's totally option in this recipe. It's purpose is simply to add fragrance and flavor to the sushi rice. For 1 recipe, a 2 inch by 2 inch piece of kombu is enough.
- Sashimi - It is VERY important that sushi-grade fish is used for sashimi! Please purchase it from a reputable source and read the labels carefully!