top of page

Chirashi Recipe

While you can try your hand at making Nigiri or Maki Sushi at home, this Chirashi (scattered) sushi is a great way to serve sushi to guests.

This recipe makes 2-4 servings.


  • 2 Cups Sushi Rice

  • ½ Cup Rice Vinegar

  • ¼ Cup Mirin

  • 2 Tsp Salt

  • 1 Tablespoon Sugar

  • 2 Sheets Nori Seaweed (Cut into thin strips)

  • Assorted Sushi Grade Fish

  • Sea urchin

Chirashi Sushi by Simon Majumdar


  1. Cook the rice according to instructions.

  2. Place the rice on a tray and fan to cool.

  3. Combine the rice wine vinegar, the mirin, the salt and the sugar in a saucepan and warm gently until they are combined. Allow to cool.

  4. Combine the liquid with the rice.

  5. Place the rice in your serving bowl.

  6. Scatter strips of nori over the surface of the rice.

  7. Cut the fish with a sharp knife into even slices.

  8. Arrange the fish on the rice in an attractive pattern, saving a corner to add the sea urchin.

  9. Serve with wasabi and pickled ginger.

bottom of page