Canned Mackerel Chirashi Sushi

Canned Mackerel Chirashi Sushi

This is an easy chirashi sushi with canned mackerel. The simple combination of mackerel and sushi rice is quite delicious.

Ingredients: 4 servings

Canned mackerel (soy sauce or miso flavored)
1 can
Sugar snap peas
30 g
Beni-shouga red pickled ginger, finely chopped
To taste
Sushi rice
4 servings
2 tablespoons
Soy sauce
2 teaspoons
1 teaspoon (dissolved in the same amount of water)
Soy sauce
1 teaspoon
1 teaspoon


1. Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan.
2. Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done.
3. Boil the sugar snap peas in boiling salted water for a minute, then finely julienne. Make kinshi tamago (finely shredded thin omelette) with the [B] ingredients. Finely julienne the chikuwa also.
4. You can serve it in any way you like, but what I do is to line a shallow square mold with the kinshi tamago, then the mackerel soboro...
5. ...then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate.
6. Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings.
7. Serve cut into portions.
8. Instead of pressing it into a mold, you can just put the cooked mackerel on top of a bed of sushi rice, then top with kinshi tamago, beni-shouga and sugar snap peas.
9. See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso" (Recipe ID: 1315189), which is simmered just using the moisture of the cabbage.

Story Behind this Recipe

This is the type of chirashi sushi eaten in some parts of Kyoto. We have this quite often for lunch, so I created a simplified recipe.