Chirashizushi (scattered sushi)

February 2, 2017 (Last Updated: November 15, 2018)
Chirashizushi (scattered sushi)

Chirashizushi (scattered sushi)

Serves: 4
Cooking Time: 1 hr



  • 3 cups sushi rice
  • 500ml (2 cups) water
  • 75ml rice vinegar
  • 15ml (1 tbsp) salt
  • 40ml sugar
  • 12 slices sashimi-grade tuna and salmon

  • 12 tempura prawns
  • 12 slices cucumber, halved
  • 16 small wedges avocado
  • 4 pinches of julienned radish
  • 4 pinches of pickled ginger
  • 4 pinches of wasabi
  • sushi mayonnaise
  • flying fish caviar
  • sesame seeds
  • 1 spring onion, finely sliced
  • sushi nori, thinly sliced



Wash the rice and place in a pot. Add the water and leave to soak for 20 minutes. Cover with a lid and bring to a boil on medium-high heat. Reduce heat to low for 15 minutes. Allow to rest for 5 minutes.


Combine the vinegar, salt and sugar in a separate pot, and dissolve over medium heat.


Pour the rice onto a tray and pour the liquid over.


To assemble, lay a handful of sushi rice on the bottom of 4 flat-sided bowls. Scatter the sushi ingredients evenly between the 4 bowls, ensuring all the rice is covered. Serve with soya sauce and wasabi paste.

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