Easy! Simple Chirashi Sushi

Easy! Simple Chirashi Sushi

Our family’s chirashi sushi is very simple. You will think to yourself, “Can chirashi sushi be this easy?” Because the recipe is so simple, I aimed for a nice composition of sushi vinegar. You can make this easy sushi whenever you want.

Ingredients: 4 servings

[Sushi rice]
White rice
3 rice cooker cups
about 3 rice cooker cups
○ Kombu
3-4 cm
80 ml
1 and 1/2 teaspoons
3 tablespoons
Shiitake mushroom, carrot, kampyo, etc.
total 1 and 1/2 cups
◆Dashi stock
enough to cook the rice
◆Soy sauce
2 tablespoons
2 and 1/2 tablespoons
a small amount
Kinshi tamago
4 eggs


1. Cook the rice on the firm side. Reconstitute the dried shiitake mushroom in water. Rub the dried gourd shavings with salt and reconstitute in water. Make the sushi vinegar by cutting kombu seaweed into your desired size and combine with the ○ ingredients in a sauce pan. Heat lightly until the sugar dissolves.
2. Cut the shiitake mushrooms, carrots, and dried gourd shavings into your desired size. I recommend cutting them into large pieces. Place in another sauce pan and add enough dashi stock to cover. Add the ◆ ingredients and reduce until the liquid has evaporated.
3. Prepare the kinshi tamago. Cook an egg crepe as thin as possible and julienne.
4. Pour the sushi vinegar on the cooked rice from Step 1 and mix with a cutting motion.
5. Mix Step 2 in the rice.
6. Put the sushi rice in the rice bowl and turn it over onto a plate. Make a spherical shape and decorate with the kinshi tamago.

Story Behind this Recipe

Chirashi sushi appears difficult because it requires so many ingredients. Is it only me that hesitated to attempt it? So I decided to make an easier version using a minimum amount of ingredients. Because it is so simple, I am more confident of the sushi vinegar taste.