RECIPE: Salt Mikan Chirashizushi

  • 1 min read

RECIPE: Salt Mikan Chirashizushi

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. 

Servings: 2


  • 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


  1. 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.
  2. 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. 
  3. Top with the sashimi, egg from step 1, cucumber, tomato and sprouts.


*Available for single item purchase at our Market: Michi no Eki

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