For Girls' Day Chirashi Zushi Salad

For Girls' Day Chirashi Zushi Salad

I used mayonnaise and grain mustard as seasoning to make an easy and light sushi salad dish.

Ingredients: 2 rice cooker cups (360ml before cooking)

2 rice cooker cups (360ml)
■ For sushi vinegar
4 tablespoons
1.5 tablespoons
1/2 teaspoon
Whole grain mustard
1.5 teaspoons
■ For scrambled eggs
Salt and pepper
To taste
■ For the tuna mayonnaise salad
Canned tuna (I used the ones not packed in oil)
1 tin
2 tablespoons
Salt and pepper
To taste
■ Other ingredients
Processed cheese
60 g
Fish sausage
1 thin stick
Broccoli (or other green vegetables)


1. Cook the rice following the instruction on the rice cooker for making sushi rice. Otherwise, use a little less water than usual to cook rice.
2. Mix the mirin and salt in a heat proof dish and microwave for one minute. Once it cools, add the vinegar and whole grain mustard to make sushi vinegar.
3. Make scrambled egg and tuna mayonnaise salad.
4. Cut the processed cheese into 1cm squares. Cut the broccoli into small florets and boil.
5. Make cherry blossom petals with fish sausage. First, thinly slice the fish sausage diagonally.
6. Cut a V-shape at the edge of each slice.
7. After the rice is cooked, pour the sushi vinegar and cut the rice with a wooden spatula without crushing the grains. Cool the rice using a paper fan.
8. After the rice cools down, add the cheese and tuna salad.
9. Transfer the sushi rice onto a serving dish and arrange the scrambled eggs, cherry blossom petal shaped fish sausage and broccoli on top. Serve!

Story Behind this Recipe

I wanted make chirashi zushi with the ingredients I had at home. I made a salad styled dish with light acidity of vinegar.