Homemade Chirashi

Making sushi at home often feels daunting, especially if you are unfamiliar with it. But in reality, it’s easy, as long as you’re not aiming for sushi-master-level nigiri — a thin slice of fish laid atop a mountain of rice — and rolls. For me, sushi is a social thing – I buy sashimi-grade fish, make the sushi rice, and invite friends over to make nigiri and rolls together while we sip sake.

But when I’m alone, chirashi sushi is much easier and faster. It means “scattered sushi” in Japanese. It has all the flavors and components of sushi without the hassle of forming rolls.

Styles by Chirashi

Each region of Japan has its own style of chirashi. Here are two typical styles:

• Edomai or Kanto style chirashi from the Kanto region of Tokyo has a variety of toppings on plain seasoned sushi rice. This recipe is a Kanto-style chirashi with seasoned sushi rice and an array of toppings.
• Kansai-style gomoku or chirashi from the Kansai region of Kyoto and Nara mix carrot, burdock root, lotus root, and dried shiitake mushrooms into the rice in addition to toppings.

How to buy and prepare raw fish

Chirashi sushi does not have to contain raw fish. Sushi refers to the rice itself and not the raw fish on it. This recipe calls for raw fish as a topping. Buy sushi-grade sashimi or fish. I get it from a local Japanese grocery store that sells fish labeled as sashimi or sushi grade. I’ve seen Whole Foods and my local grocery store carry them too. Be sure to buy your fish from a reliable fishmonger or fish market – specifically ask for fish suitable for sashimi or sushi. It should be of high quality – frozen to a certain temperature to destroy potential parasites and suitable for raw consumption.

When slicing raw fish, use a sharp knife and slice in one smooth motion. Do not press the knife straight down or roughly saw back and forth. You will smash or tear the tender flesh. Either cut into thick slices or smaller cubes.

Topping ideas for chirashi

An assortment of toppings, from cooked or raw shellfish, fish and vegetables to eggs and roe, can fit on a chirashi bowl. Garnishes are often requested, such as black sesame seeds, shredded nori, or microgreens.

Here are some common toppings:

• Sashimi grade fish: My favorites are salmon, tuna, and hamachi (yellowtail), but pick your favorite fish.
• shellfish: steamed shrimp, clams or clams, real or imitation crab, unagi (eel), or boiled octopus or squid
• Vegetables: Avocado, snow peas, edamame, cucumber, carrots, lotus root, burdock root, bamboo shoots, asparagus, daikon, fried tofu, scallions, spiced mushrooms or edible flowers
• Garnish: Ikura (salmon roe), Tobiko (flying fish roe), black or white sesame seeds, microgreens, shiso leaves, shredded nori, furikake or pickled ginger
• Egg: Tamagoyaki (rolled omelet) or usuyaki tamago (thinly shredded omelet)

Delicious meals in bowls

• Salmon Avocado Poke Bowl
• Vegan Tofu Scrambled Egg Burrito Bowl
• Black Bean Burrito Bowl
• BBQ Chicken Burrito Bowl
• Grilled Shrimp Taco Bowl