Decorated Chirashi Sushi

Decorated Chirashi Sushi

A sushi-rice cake that's really colorful! This one's guaranteed to make everyone happy.

Ingredients: one 18 cm mold

Hot cooked rice
about 3 rice cooker cups' worth (480 ml uncooked)
Gomoku chirashi sushi seasoning (store-bought)
1 bag (165 g)
Sushi vinegar (store-bought)
about 50 ml
● Sashimi grade salmon
To taste
● Ikura (salmon roe)
To taste
● Crab meat
To taste
● Broccolini (boiled)
To taste
For the kinshi tamago:
1 1/2 tablespoons
as needed


1. Divide the rice into 2 portions. Mix the chirashizushi mix in one portion. Add sushi vinegar to the other portion, and mix while fanning with a fan to cool it rapidly (adjust the amount of sushi vinegar to taste).
2. Put the chirashizushi mixed rice into the cake mold and press down with a spoon. Add the sushi vinegar rice on top and press down again.
3. Put the ※ ingredients in a bowl, and beat the egg whites. Put a thin film of oil in a frying pan and make thin omelets. Julienne the omelets to make kinshi tamago.
4. Invert a plate on the cake mold. Flip, and unmold the sushi rice. Top the "cake" with shredded omelette.
5. Decorate the "cake" with the ● ingredients. Make 5 "roses" out of several overlapped pieces of salmon, and put on top of the "cake" spaced out evenly. Put the crabmeat and broccolini in between the salmon roses, top the salmon roe in the middle, and it's done.

Story Behind this Recipe

Ordinary chirashi sushi is boring, so I made it into a cake shape the kids would love.
If you mix chirashi sushi seasoning into all of the rice, it gets monotonous, so I flavored half the rice simply with sushi vinegar. This "cake" is very easy to eat.