Chirashizushi, or chirashi sushi, translates to “scattered sushi” and is often served on special occasions in Japan. It typically consists of a bowl of sushi rice topped with sashimi but variations include different types of proteins such as tofu and any combination of fresh seasonal vegetables.
- 1 piece kinshi tamago (shredded egg crepe) or 1 chopped boiled egg
- 1 cup of rice
- 1 Tbsp salt mikan marinade*
- 2 Tbsprice vinegar*
- 3-4 pieces sashimi grade salmon (cut into 1cm cubes)
- 3-4 pieces sashimi grade sea bream (cut into 1cm cubes)
- ½ cucumber (diced and sprinkled with salt)
- Cherry tomatoes (optional) (cut into quarters)
- Sprouts to garnish
- To make kinshi tamago, scramble one egg and then fry with oil in a pan to create a very thin egg crepe. Julienne into thin strips. Alternatively, boil an egg and chop.
- Separately, cook the rice a little less than usual so it’s still slightly hard. Transfer to a bowl and mix in the salt mikan marinade and rice vinegar.
- Top with the sashimi, egg from step 1, cucumber, tomato and sprouts.
*Available for single item purchase at our Market: Michi no Eki