Homemade Chirashi

Sushi often feels daunting to make at home, especially if its unfamiliar to you. But in reality, as long as you aren’t striving for master sushi chef level nigiri—a thin slice of fish laid on a mound of rice—and rolls, it’s easy. For me, sushi is a social thing—I buy sashimi grade fish, make the sushi rice, and have friends over to make nigiri and rolls together while we drink sake. 

But when I’m alone, chirashi sushi is much easier and quicker. It means “scattered sushi” in Japanese. It has all the flavors and components of sushi, without the fuss of forming rolls.

Chirashi is similar to a Hawaiian poke bowl, but it takes less time to make because the fish isn’t dressed. It’s a great go-to weeknight meal, as you can prepare the toppings while the rice cooks. Then, season the cooked rice, add the toppings, and you have a restaurant-quality meal in about 30 minutes.

Styles of Chirashi

Each region of Japan has its own style of chirashi. Here are two typical styles:

• Edomai or Kanto-style chirashi from the Kanto region of Tokyo has a variety of toppings on simply seasoned sushi rice. This recipe is a Kanto-style chirashi with seasoned sushi rice and an array of toppings.
• Gomoku or Kansai-style chirashi from the Kansai region of Kyoto and Nara mix carrots, burdock root, lotus root, and dried shiitake mushrooms into the rice in addition to toppings. 

How to Buy and Prepare Raw Fish

Chirashi sushi does not have to have raw fish on it. Sushi refers to the rice itself, and not the raw fish on top. This recipe does call for raw fish as a topping. Buy sashimi or sushi-grade fish. I source it from a local Japanese grocery store that sells fish labeled as sashimi or sushi-grade. I've seen Whole Foods and my local grocery store carry them too. Be sure to purchase your fish from a reliable fishmonger or fish market—specifically ask for fish suitable for sashimi or sushi. It should be high quality— frozen to a specific temperature to destroy any potential parasites, and it’s suitable for eating raw. 

When cutting raw fish, use a sharp knife and slice it using one smooth motion. Don’t press the knife straight down or roughly saw it back and forth. You will smash or tear the delicate flesh. Either slice it into thick slabs or smaller cubes. 

Topping Ideas for Chirashi

An assortment of toppings, from cooked or raw shellfish, fish, and vegetables to eggs and roe can go on a chirashi bowl. Garnishes are often called for, like black sesame seeds, shredded nori, or microgreens. 

Here are some common toppings:

• Sashimi grade fish: My favorites are salmon, tuna, and hamachi (yellowtail), but pick your favorite fish.
• Shellfish: steamed shrimp, clams, or mussels, real or imitation crab, unagi (eel), or cooked octopus or squid
• Vegetables: avocado, snow peas, edamame, cucumber, carrots, lotus root, burdock root, bamboo shoots, asparagus, daikon, fried tofu, scallions, seasoned mushrooms, or edible flowers
• Garnish: Ikura (salmon roe), tobiko (flying fish roe), black or white sesame seeds, microgreens, shiso leaf, shredded nori, furikake, or pickled ginger
• Egg: Tamagoyaki (rolled omelette) or usuyaki tamago (thinly shredded omelette)

Delicious Meals in Bowls

• Salmon Avocado Poke Bowl
• Vegan Tofu Scramble Burrito Bowl
• Black Bean Burrito Bowl
• BBQ Chicken Burrito Bowl
• Grilled Shrimp Taco Bowl