Western-Style Chirashi Sushi: A Popular School Lunch Item

Western-Style Chirashi Sushi: A Popular School Lunch Item

This is so easy! Everyone loves this western style chirashi sushi. They used to serve this for school lunch when I was a child...a very long time ago.

Ingredients: 3 to 4 servings

Uncooked white rice
2 rice cooker cups (360 ml)
Readymade (store-bought) sushi vinegar
4 tablespoons
Iri-tamago (finely scrambled egg)
2 eggs' worth
4 slices
Green bell pepper (or cucumber)
2 medium
Processed cheese
3 pieces
Corn kernels
60 g (4 tablespoons)
Black pepper and white sesame seeds for topping (to taste)


1. Rinse the rice, and cook in a rice cooker using a little less water than usual. When it's cooked, mix in the sushi vinegar (using the amount indicated in the manufacturer's instructions on the bottle) and leave to cool. (See Hints.)
2. These are the additions to the rice. Season the eggs with salt and pepper (not listed in the ingredient list) and make iritamago or finely scrambled eggs, and let cool. Drain the corn kernels.
3. Cut the cheese and ham into 1 cm dice. Cut the bell peppers into 5 mm dice. If you don't like bell peppers or for children, you can use cucumber instead! I recommend bell peppers though.
4. Mix the sushi rice and the other ingredients together, and it's done. I added black pepper on top since this was intended to be eaten by adults.
5. To make delicious sushi rice from scratch, see Recipe ID: 2086802.

Story Behind this Recipe

A long, long time ago...this used to be on the school lunch menu. I think it was like this...but I may have completely made it all up! It's still delicious, anyhow.