Chirashi: A Quick and Easy Way to Enjoy Sushi

What’s in Chirashi Sushi?

Chirashi sushi is a bowl of vinegared sushi rice topped with a bunch of colorful ingredients. The rice is covered with slices of different raw fish. It’s also called “Scattered Sushi” which came around the 18th century along with Maki Sushi. It is generally like a sushi salad. There is no rolling or shaping involved, the ingredients are just scattered or topped on sushi rice. It’s perfect for families, straight from a large serving bowl, or if you are by your lonesome.

In Japan the most popular types of chirashi sushi has no meat, only vegetables, eggs, fried tofu, etc. Usually the ingredients used in chirashi are not used in most other types of sushi like, kamaboko (fish cakes), soboro (meat, egg, or fish), bamboo shoots, lotus root and baby corn.

Other ingredients that go well in it are crab, avocado, carrots, green beans, unagi (eel), omelette slices, tofu or fried tofu, scallions, green beans and bell peppers. A vegetarian version is with simmered shiitake mushrooms, carrots, egg, sugar peas and benishoga or red ginger.

Because of the festive look of chirashi sushi, it is served for celebrating special occasions, such as festivals, birthdays, others. Sakura denbu or seasoned ground codfish, which is sweetened and pinkish in color, is also added to chirashi sushi for its resemblance to pink cherry blossoms. It is popular during spring but is also served year round.

There really is no set recipe for chirashi sushi and the ingredients tend to vary from region to region. It is up to you how you want your chirashi or you leave it up to the chef. Traditionally, it is eaten on Hinamatsuri (Doll’s day or Girl’s day) on March 3; it is said to be a healthy dish for girls.

Celebrating with Chirashi in Issaquah

Enjoy our Chirashi Lunch at Aji Sushi. It’s an all seafood, healthy choice if you are celebrating some occasion. You will love our well-prepared sushi bowl of rice with the following toppings just for lunch: fresh tuna, yellowtail, salmon, albacore tuna, scallop, kampachi, shrimp, octopus and tamago.