Featured Comment:
“I’ve made this dish several times now and everyone’s enjoyed it a great deal. It’s delicious and a wonderful alternative to the usual fare.”
– Ellen
What is Chirashizushi?
Chirashizushi is a traditional type of sushi made by topping sushi rice with a variety of seafood, vegetables, and egg. The word “chirashi” means “scattered” and refers to the ingredients scattered over the top of the sushi rice.
It’s usually served in a bowl or on a plate, either as one large impressive display or as cute, decorative individual portions. It’s very colorful and different from nigiri sushi or makizushi.


How I Developed This Recipe
When I came up with this recipe for chirashizushi, a dish typically associated with celebrations like the Girl’s Festival, I knew it had to be both a visual treat and delicious. Chirashizushi is all about celebrating, so I made sure to choose ingredients that would create a colorful and beautiful presentation.
I chose each ingredient not only for its vibrant color but also for its ability to contribute to the overall flavor profile of the dish.
This chirashizushi is a feast for the eyes as well as the palate. I hope you’ll enjoy it at your celebrations and parties, where it’ll look great and taste even better!

Chirashizushi and Hinamatsuri (Girl’s Festival)
In Japan, March 3rd is a special day called “hinamatsuri” (ひな祭り), which can be translated as “girl’s festival.” It is traditionally celebrated to pray for girls’ healthy growth and happiness. FYI, the boy’s festival is held on the 5th of May and is known as “Kodomo no Hi” or “Children’s Day.”

Chirashizushi is usually eaten on girl’s day because of its colorful and festive appearance, not to mention that it is made with many auspicious ingredients from the mountains and sea.


You can find many Temarizushi and Chirashizushi in Japanese supermarkets like above on March 3. Other iconic girl’s day foods include:
- Hina Arare (rice snacks): They pray for children’s growth and reflect the spirit of frugality. The shape differs between Eastern and Western Japan.
- White Sake, Sweet Sake, Peach Blossom Wine: Originally, people drank peach blossom wine for longevity, but in the Edo period (1603-1868), white wine became the norm. The non-alcoholic sweet sake called “amazake” is popular with children nowadays.
- Hishimochi: To wish for healthy growth, green rice cakes filled with mugwort (to ward off bad luck), white rice cakes filled with water chestnuts (to promote prosperity), and red/pink rice cakes filled with kuchinashi (to ward off evil) are piled on top of each other.


Common & Alternative Ingredient Ideas
Chirashizushi is an ideal food for Girl’s Day, not only because of its gorgeous appearance. The colorful ingredients that make chirashizushi also have different meanings and are supposed to bring good luck.
Common ingredients:
- Shrimp: Because of its curved back, it often means longevity and good health. The reddish colour is also supposed to ward off evil. Moreover, because shrimps repeatedly shed their skin and grow larger, it refers to growth and success.
- Lotus roots (Renkon): The lotus root has many holes, and because of this feature, it is said to have a ‘good outlook’ and to be able to see the future. Lotus root is also included in many New Year’s dishes, it’s definitely considered as a lucky ingredient in Japanese culture. Tip: If you cut small triangles between each hole on a slice of lotus root, you can make a flower shape!
- Beans: In Japanese, beans are called “mame” (豆). But actually, the word “mame” has another meaning! It also means “considerate” or “attentive” in personality. So it is said that including beans in the dish will help girls to grow up with a caring personality.

Ingredients I used in this recipe:
- Boiled prawns/shrimps
- Tuna
- Salmon roe (Ikura)
- Thin omelette cut into strips (Kinshi tamago)
- Lotus root
- Carrot
- Snow peas
- Dried shiitake
- Aburaage (Double fried tofu)
- Sakura denbu (Pink sweet fish powder)
- Nori

Alternative ingredient ideas:
- Salmon/smoked salmon: If it’s hard to get sashimi-grade raw tuna, you can replace it with raw salmon (must also be sashimi-grade) or smoked salmon. However, most smoked salmon is already flavored and salted, so if you replace tuna with smoked salmon, omit the marinating process in my recipe.
- Cucumber: I didn’t include it in my recipe, but it is crunchy and refreshing, so it’s also a popular ingredient in chirashizushi. If you cut them into small cubes, it will be good for aesthetics.
- Avocado: This is a bit of a modern twist, but everyone knows that sushi and avocado are a great match! It’s the same as cucumber; cut them into small cubes for a good look!
- Crab: This is a great alternative if it’s easier to get crab than other seafood like tuna or salmon. This works with real crab and imitation crab sticks for an easier and cheaper option. Some Japanese households add crab sticks for easy chirashizushi!
But, don’t be afraid to be creative! I know Japanese cuisine can seem traditional with many rules, but it’s really not the case in Japanese home cooking.
Many home cooks in Japan take advantage of their freedom and get creative with traditional recipes, so don’t be afraid to be creative too and make your own favorite chirashizushi!
Jump to Full Recipe Measurements
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Chirashizushi at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
1. Prep (Soaking/Marinating)
Start by soaking dried shiitake mushrooms in cold water to rehydrate them.

In a small saucepan, add sake and mirin. Boil for 30 seconds to evaporate the alcohol.

Then turn off the heat. Stir in soy sauce and let the mixture cool for a few minutes.


Once the marinade is cool, place cubed tuna in a container. Pour the sauce over the tuna, mix well, cover, and let it marinate until serving time.
Jump to Full Recipe Measurements2. Rice Prep
Once the mushrooms are rehydrated, remove them and thinly slice them. Pour the leftover soaking water (now shiitake dashi) into a pan along with the sliced shiitake, carrots, and fried tofu pouches.

Add sake, sugar, mirin, and soy sauce to the pan.

Cook over medium heat until the liquid has evaporated, stirring occasionally to prevent burning.

In a small bowl, dissolve sugar and salt in rice vinegar. This is your homemade sushi vinegar.

Pour the sushi vinegar over freshly cooked Japanese short-grain rice. Mix thoroughly. Add the cooked shiitake, carrot, and tofu mixture to the rice and mix gently until evenly distributed.

To make Chirashizushi, you will need Japanese short-grain white rice, which is stickier than other varieties and perfect for sushi, onigiri, and other dishes. While a rice cooker is recommended for frequent rice cooking, it is not necessary. Check out my post on how to cook Japanese-style rice on the stove if you do not have a rice cooker.
The cooked rice is then mixed with vinegar, sugar, and salt to make sushi rice. Though these ingredients were originally added to preserve the rice, they also enhance the flavor and complement the fish, making it a win-win situation!
Cover the rice with a damp kitchen towel to prevent it from drying out.
Jump to Full Recipe Measurements3. Kinshi Tamago
Crack medium eggs into a bowl, add salt, and whisk well.

Strain the egg mixture through a sieve into another bowl, whisking until it passes through.

Kinshi tamago is a type of thinly sliced egg crepe. There are three important tips to keep in mind when making kinshi tamago. Pouring the whisked egg through a sieve is the most important tip. If you skip this step, your kinshi tamago may not have a perfect yellow color and may be mottled with bits of white.
Kinshi tamago is an important aspect of Japanese cuisine known for its aesthetic appeal. Alternatively, you can use dashimaki tamago (Japanese rolled omelette) cut into shapes.
Heat a small non-stick frying pan over medium-low heat. Add cooking oil and use a paper towel to spread and remove the excess. Pour a thin layer of egg into the pan to cook. Do this in batches to keep the layers thin.

Once the egg is 80% done, peel it out of the pan, transfer it to a chopping board, and roll it up.

Thinly slice the roll to complete the kinshi tamago. Repeat until all the egg mixture is used.

4. Assembly
It’s not like there is a specific rule for the order, but I thought sharing how I layered my chirashizushi would be useful.
So, here is the order from the bottom:
- Rice
- Nori
- Kinshi Tamago
- Prawns, lotus roots, tuna
- Sakura denbu and ikura
- Snow peas
Transfer the seasoned rice into serving bowls. Sprinkle each with 3 tbsp shredded sushi nori seaweed (kizami nori).

Place kinshi tamago on top of the rice.

Arrange the marinated tuna, lotus root, shrimp, salmon roe, sweet pink fish powder, and snow peas on top.

Serve and enjoy your beautifully crafted dish, a feast for both the eyes and the palate!
If you’re in Japan, buying pre-boiled and pre-sliced lotus roots from any supermarket is a great shortcut. However, if you’re living elsewhere and want to prepare raw lotus roots, here’s what you need to do:
- Wash the lotus root.
- Peel the skin with a peeler.
- Thinly slice the lotus root.
- Soak the slices in water for about 10 minutes.
- Boil 1L of water and 1 tbsp of vinegar, add the lotus slices, and boil for 3 minutes.
- Cool the lotus root slices down.
- If you want to marinate the lotus roots, mix 1 tbsp of light brown sugar, 1/2 tbsp of mirin, 2 tbsp of rice vinegar, and 50ml of water in a pan, and boil for 30 seconds. Cool the mixture down and use it as marinade for the lotus roots. You can marinate them for an hour.
Remember to soak the cut ends of the lotus root in water to remove scum and prevent them from turning black.

Tips & Tricks
- Think of it as an art: This might not be a helpful tip, but more than any other sushi, I think of chirashizushi as an art. Everyone has different styles of toppings, decorations, and plates. There’s certainly no rule about them. So again, be creative, use accessible ingredients you love, and decorate in your own style! Many people use flower-shaped vegetable cutters to give the dish a spring feel.
- Consider key colors: When choosing ingredients for chirashizushi, it is best to keep in mind the color and seasonality of the dish. A good balance of red, yellow, and green will make the dish look exceptional. Here are some examples of each color: Red (Prawns, tuna, salmon, ikura (salmon roe), carrot, sakura denbu). Yellow (Kinshi tamago, tamagoyaki, takuan pickles). Green (Snow peas, Cucumbers, Ooba leaves, Edamame).
- Boiling prawns: To boil prawns for chirashizushi: 1. Devein prawns by sticking a toothpick into 2nd or 3rd segment from the head and pulling out the vein. 2. Coat prawns with salt and cornstarch and wash under cold water. 3. Boil 500ml water with salt. 4. Add prawns and cook for 1 minute, then turn off the heat. 5. Leave prawns in water until warm. 6. De-shell prawns and serve.

FAQ
The sushi named “chirashizushi” was originally just rice mixed with vinegar. Chirashizushi, as we know it today, used to be more commonly known as “barazushi.” In Japanese, “barabara” is the onomatopoeia for scattering.
These days, chirashizushi is known for its beautifully cut, high-quality ingredients and is popular to eat on special occasions. On the other hand, “barazushi” is a more humble dish made with cooked vegetables and less attractive, end pieces of the sashimi. Barazushi is common in home cooking and fish markets.
Scattered sushi dishes were born in the Edo period (1603-1868). Back then, sushi chefs were so busy with their work that they did not have time to enjoy proper sushi. They would scatter offcuts and end pieces of sashimi over the leftover rice, inventing a quick and easy meal for chefs.

I hope you enjoy this Chirashizushi recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Sushi Recipes

Chirashizushi (Scattered Sushi Bowl)
Equipment
Ingredients
Rice
- 3 dried shiitake mushroom
- 200 ml cold water
- 100 g carrot julienned or decoratively cut
- 30 g fried tofu pouch (aburaage) thinly sliced
- 1 tbsp sake
- 1 tbsp sugar
- 2 tbsp mirin
- 2 tbsp Japanese soy sauce (koikuchi shoyu)
- 2 tbsp rice vinegar
- ½ tsp sugar
- 1 tsp salt
- 660 g cooked Japanese short-grain rice
Tuna and Marinade
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- 75 g sashimi grade tuna cubed
Kinshi Tamago
- 2 egg
- 2 pinches salt
- 1 tsp cooking oil
Other toppings
- 25 g lotus root (renkon) sliced and boiled
- 100 g shrimp boiled and deshelled
- 15 g marinated salmon roe (ikura)
- 2 tbsp sweet pink fish powder (sakura denbu) optional
- 10 snow peas blanched and cut diagonally
- 3 tbsp kizami nori (shredded nori)
Instructions
Prep (soaking / marinating)
- Start by soaking 3 dried shiitake mushroom in 200 ml cold water.
- Next, make the marinade for the tuna. Take a small saucepan and add 1 tbsp sake and 1 tbsp mirin. Boil for 30 seconds to remove the alcohol, and then turn off the heat.
- Add 1 tbsp Japanese soy sauce (koikuchi shoyu) to the pan and mix. Allow to cool for a few minutes.
- Once cool to the touch, place the cubed 75 g sashimi grade tuna into a container and pour in the sauce. Mix well, cover and marinate until serving time.
- Use this soaking/marinating time to prepare all of your topping according to ingredients list. You can also use this time to cook your rice.
Rice
- Once the mushrooms are rehydrated, remove them from the water and thinly slice. Pour the leftover water (now shiitake dashi) into a pan along with the cut shiitake and add 100 g carrot and 30 g fried tofu pouch (aburaage).
- Add 1 tbsp sake, 1 tbsp sugar, 2 tbsp mirin and 2 tbsp Japanese soy sauce (koikuchi shoyu). Mix well and cook over a medium heat until the liquid is gone. Mix occasionally to ensure the ingredients do not burn.
- Once the liquid is gone, remove the pan from the heat.
- In a small bowl, mix 2 tbsp rice vinegar, ½ tsp sugar and 1 tsp salt until dissolved. This is your homemade sushi vinegar.
- Pour the sushi vinegar over 660 g cooked Japanese short-grain rice (freshly cooked) and mix thoroughly.
- Empty the contents of the pan into the rice and mix gently until evenly distributed, then cover with a damp kitchen towel to prevent the rice from drying out.
Kinshi Tamago
- Crack 2 egg into a bowl with 2 pinches salt and whisk well.
- Pour the whisked egg through a sieve placed over another bowl and whisk until it passes through.
- Heat a small non-stick frying pan on a medium-low setting and add 1 tsp cooking oil. Use a paper towel to spread the oil around the pan and remove the excess. Keep the paper towel for later.
- Pour the whisked egg into the pan to create a thin layer. You will need to cook the kinshi tamago in batches to ensure it is not too thick (depending on the size of your pan).
- Cook until the egg is 80% done (slightly soft on the surface).
- Peel the egg out of the pan, transfer it to a chopping board and roll it up. Thinly slice using a sharp knife to complete the kinshi tamago. Repeat these steps until all of the egg mixture is used.
Assembly
- Transfer the rice into the serving bowl(s) and sprinkle with 3 tbsp kizami nori (shredded nori).
- Place the kinshi tamago over the top.
- Arrange the rest of your ingredients (25 g lotus root (renkon), 100 g shrimp, 15 g marinated salmon roe (ikura), 2 tbsp sweet pink fish powder (sakura denbu), 10 snow peason top.
- Serve and enjoy!
I’ve made this dish several times now and everyone’s enjoyed it a great deal. It’s delicious and a wonderful alternative to the usual fare.
Hi Ellen,
Thank you for trying this recipe and sharing your experience! I’m happy to hear you and your family/friends enjoyed it! 🙂
Yuto