Step-by-step

Chirashizushi

Scattered Sushi

Chirashizushi is the easiest sushi to make. Chirasu means 'to sprinkle or scatter', and finely chopped ingredients are mixed through or scattered on top of the vinegared sushi rice. Also called barazushi, larger pieces of seafood or vegetables can simply be arranged on top of the sushi rice.

Scattered sushi makes a balanced complete meal in itself and is perfect for a light luncheon or an easy meal for children. Like pressed sushi, chirashi sushi makes a great alternative for people who do not like nori seaweed, which is not needed (although nori can be added as a decorative garnish).

Chirashi sushi is traditionally served together with clam broth as part of a light Spring meal for the Dolls' Festival (Girl's Day) on March 3rd.

There are as many recipes as households and a different version in each region of Japan. So feel free to experiment with this versatile, healthy dish and create your own family recipe.

Prepare the sushi rice in the wooden sushi tub. Ingredients can be mixed directly in the tub for a quick meal and the sushi served from the tub, which doubles as a presentation dish. (If you are using strongly flavoured fish which may taint the wood it is recommended to just layer carefully on top or to mix in a separate bowl.)

Chirashi sushi is a great way to use up left over rice and fillings from temaki sushi. Just toss it all together and store in the refrigerator for the lunchbox the next day.

Suggested ingredient 1: Toast sesame seeds in a dry pan over a moderate heat, stirring constantly to ensure even colouring until golden brown. Mix into the sushi rice using vertical cutting strokes with the paddle.

Suggestion 2: Finely chiffonade pickled ginger and mix through the rice. This is non-traditional but adds a refreshing bite to the dish.

Other ingredient suggestions: Finely sliced cucumber, shiitake mushroom which has been simmered in a mild mixture of soy sauce, dashi and mirin (and mushroom soaking liquid if using dried mushrooms), carrot, bamboo shoots, finely sliced omelette and spring onion. These can be scattered over the top of the rice as thickly as desired.

To Garnish: Finely chop nori seaweed with kitchen scissors and sprinkle over. An alternative garnish is radish or mustard sprouts.

Serve at the table. Avocado can be added as a garnish on individual plates if desired.

Chirashi sushi garnished with butterflied prawns and snow pea sprouts. Grilled eel sliced into bite-sized pieces, or sashimi-grade raw tuna slices are also regional specialties.

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