Easy Salmon Chirashi Sushi

Easy Salmon Chirashi Sushi

This is a colorful dish that great to serve to guests and on special occasions (like the Girl's Day festival in Japan)! It's a quick chirashi sushi with no difficult prep work.

Ingredients: 4 to 5 servings

White uncooked rice
3 rice cooker cups (480 ml)
Lightly salted salmon filets
3 slices
1 to 1 1/2
Shiso leaves
Beni shouga red pickled ginger (or regular ginger if you don't have beni shouga)
about 1 tablespoon, to taste
Sesame seeds
1 tablespoon
Nori seaweed
To taste
★ Vinegar
60 ml
★ Sugar
3 tablespoons
★ Salt
1 1/2 teaspoons
about 10 cm


1. Cook the rice with the konbu seaweed. You can omit the konbu seaweed if you like.
2. While the rice is cooking, grill the salmon, take off the skin and bones and flake.
3. Slice the cucumber and put it in a plastic container with a little salt. Shake it around a bit, and leave until some moisture comes out of the slices.
4. Chop up the shiso, beni shouga (or regular ginger or myoga ginger. You can omit these for children).
5. Mix the ★ ingredients together in a small pan and bring to a boil to melt the sugar.
6. When the rice is done, turn it out into a sushi tub (sushi oke). Alternatively, wet the inside of a large bowl, drain and then put the rice in. Mix with the sushi vinegar from Step 5.
7. When the sushi rice is mixed, cool it rapidly by fanning it, and mix in the sesame seeds.
8. While the rice cools, beat the eggs, season with a little salt and make usuyaki tamago (very thin omelettes). Shred finely to make kinshi tamago when cool.
9. When the rice has cooled down, mix in the flaked salmon, tightly squeezed out cucumber slices, shiso and beni-shouga. Done!
10. Mound on a serving plate and top with kinshi tamago and shredded nori. Enjoy.
11. This is a children's version for Hinamatsuri (Girl's Day).
12. This is an adult version for Hinamatsuri. It's topped with sugar snap pears and ikura (salmon roe).

Story Behind this Recipe

My mother used to make this sushi a lot.