Chirashi Sushi Recipe

Scattered sushi is the joyful, no-rolling-required celebration bowl: seasoned rice topped with salmon, sweet egg, cucumber and sesame, bright, fresh and beautiful.

Prep time

25 mins

Cook time

20 mins

Total time

45 mins

Servings

4 servings

Calories

540

Ingredients

• 300 g sushi rice
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 200 g sashimi-grade salmon, diced
• 2 eggs
• 1/2 cucumber, thinly sliced
• 1 carrot, cut into thin strips
• 2 spring onions, sliced
• 1 tbsp toasted sesame seeds
• 1 tbsp soy sauce
• Pickled ginger, to serve

Instructions

1. Cook the rice, then fold through the vinegar, sugar and salt while hot; fan gently until glossy and near room temperature.
2. Beat the eggs with a pinch of salt, fry in a thin sheet, cool, and slice into fine ribbons.
3. Blanch the carrot strips for 1 minute, refresh in cold water and drain well.
4. Spoon the seasoned rice into bowls and arrange the salmon, egg ribbons, cucumber and carrot on top in neat sections.
5. Scatter with spring onions and sesame seeds and drizzle lightly with soy.
6. Serve at room temperature with pickled ginger on the side.

Pro tips

• Sushi rice should be warm when seasoned, then cooled to room temperature, never chilled.
• Use the freshest sashimi-grade fish you can find; ask your fishmonger.
• Keep toppings in separate sections for the classic colourful look.
• A little wasabi mixed into the soy is optional but traditional.

Frequently asked questions