Skip to content
FriendsPantry

Japanese

Chirashizushi (scattered sushi bowl)

Non-vegetarian

ちらし寿司 · chirashizushi

A bowl of seasoned sushi rice scattered with sashimi, prawns, thin egg ribbons, cucumber and nori. Colourful, easy home sushi with no rolling required.

Chirashizushi (scattered sushi bowl) is a Japanese rice dish, ready in about 1 hour 20 minutes and made with short-grain rice and salmon. It serves 4 and is rated intermediate to cook.

Start cooking
Close-up of a colorful chirashi bowl featuring fresh seafood and garnishes.
Photo: SpotwizardLee / Pexels · Pexels License
Prep
30 min
Cook
20 min
Rest
30 min
Total
1 h 20 min
Serves
4
Level
Intermediate
Calories
582

Ingredients

4 servings

Sushi vinegar

Equipment

Method

  1. Step 1

    Rinse the rice until the water runs nearly clear, drain for 15 minutes, then cook with the water (in a rice cooker, or covered on low for 15 minutes and rest 10).

  2. Step 2

    Dissolve the sugar (opens in a new tab) and salt in the vinegar. Spread the hot rice in a wide bowl and fold in the vinegar with a cutting motion while fanning to cool it to body temperature.

    • 8 min

    Food safety: Don't keep sushi rice at room temperature for more than a few hours.

  3. Step 3

    Cook the egg (opens in a new tab) in a thin layer in a lightly oiled pan, flipping once, then roll up and slice into fine ribbons.

  4. Step 4

    Divide the rice between bowls, scatter with nori (opens in a new tab) and egg (opens in a new tab) ribbons, then arrange the fish, prawns (opens in a new tab) and cucumber (opens in a new tab) on top. Sprinkle with sesame (opens in a new tab) and serve with soy sauce (opens in a new tab).

    • 8 min

    Food safety: Use only fish sold as sashimi-grade (previously frozen to kill parasites) and keep it chilled until serving.

    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Japan · Well documentedMore food from Japan
Dish
Lunch · Dinner · Rice dishes · Main courses
Cooking method
Boiled, Raw
Taste
fresh, umami, sweet & sour
Diet
Pescatarian · Dairy-free · No nut ingredients · High-protein
All labelsPescatarian · Non-vegetarian · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-protein · Low-fat
Without the optional extras: No gluten ingredientsWorked out from the ingredients. How labels work
Good for
Festive & celebration
Cook more with
Short-grain rice · Salmon · Rice vinegar · Sugar · Tuna · Prawns / shrimp
Techniques
Boiling

Allergens

  • Contains: Eggsfrom egg
  • Contains: Fishfrom salmon, tuna
  • Contains: Crustaceansfrom prawns / shrimp
  • Contains, can be adapted: Wheatfrom soy sauce
  • Contains, can be adapted: Glutenfrom soy sauce
  • Contains, can be adapted: Soyfrom soy sauce
  • Contains, can be adapted: Sesamefrom sesame seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

582 kcal per serving

Estimated

1 serving ≈ 418 g · recipe makes 4

Where the energy comes from

  • Protein 23%
  • Carbohydrate 62%
  • Fat 15%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy582 kcal139 kcal
Protein32.8 g7.8 g
Carbohydrate87 g20.8 g
Net carbohydrate——
Sugars——
Added sugars6.3 g1.5 g
Fibre——
Fat9.4 g2.3 g
Saturated fat2.3 g0.5 g
Trans fat——
Cholesterol177 mg42 mg
Sodium989 mg237 mg
Salt equivalent2.5 g0.6 g
Vitamins & minerals per serving
Potassium
550 mg
Calcium
61 mg
Iron
1.9 mg
Magnesium
67 mg
Vitamin A (RAE)
—
Vitamin C
—
Vitamin D
—
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: sesame seeds, soy sauce.
  • Rice vinegar: Distilled vinegar (FDC 172237) used as a stand-in for unseasoned rice vinegar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Keep the fish in the fridge until the last minute and assemble just before eating.

Common mistakes

  • Adding vinegar to cold rice — it must be hot so it absorbs the seasoning.
  • Using fish not sold as sashimi-grade.

Storage

  • Eat the day it is made; don't refrigerate raw-fish sushi rice for more than a few hours. Rice without fish can be kept covered at cool room temperature for a few hours.

Variations

  • Gomoku chirashi: A home style with simmered shiitake, carrot and lotus root mixed into the rice instead of raw fish.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like