Chirashizushi (ちらしずし) is a traditional seafood and rice dish found throughout Japan.
It consists of various types of seafood, egg, and sometimes vegetables that are layered, or “scattered” on top of sushi rice (i.e. vinegared rice).
Chirashizushi is sometimes considered as a festive/celebratory food, and is perhaps best known to be eaten on Hinamatsuri (i.e. Doll’s Festival).
The word “chirashi” (ちらし) means “to scatter” or to spread in Japanese. Sushi (寿司) actually refers to any food made with vinegared rice. Sometimes the dish is simply referred to as “chirashi” for short.
Read on for more interesting info about chirashizushi:
Ingredients
The main ingredients of Chirashizushi are:
- Rice
- Egg
- Various seafood
There are many types / variations of chirashizushi, and technically no rules of what ingredients can be put on top.
The only constant is that vinegared rice must be used. Otherwise, it may be better referred to as kaisen-don (i.e. seafood rice bowl).
Some common ingredients used include sashimi (i.e. raw fish), egg, shrimp, eel, salmon roe, lotus root, tofu, and shiitake mushrooms.
Ingredient meanings
For chirashizushi served during the Hinamatsuri (Doll’s Festival), each ingredient has its own special meaning. Here are a few examples:
- Shrimp: longevity
- Lotus root: the holes represent the ability to see the future
- Beans: Work and live diligently (have a strong and healthy life)Some areas in Japan have their own specialty chirashi. See below for more info:
Some areas in Japan have their own specialty chirashi. See below for more info:
Location / Regional Variations
Different areas of Japan have their own takes on chirashizushi. Here are some of the more popular variations:
Kanto / Tokyo Region
In Kanto Region (i.e. East Japan), chirashizushi is sashimi (i.e. raw fish) and other ingredients neatly layered over vinegared/sushi rice. It looks very similar to kaisen-don, except the rice is always vinegared rice.
Kansai Region
In Kansai (i.e. West Japan), chirashizushi typically refers to vinegared rice with shredded egg, and other cooked ingredients like shrimp and tofu sprinkled on top. The main difference with the Kanto version is that raw fish is not used.
Okayama
In Okayama, chirashizushi is known as “barazushi” バラ寿司 (i.e. rose sushi). It is technically a separate food from chirashizushi, although these days they two are used interchangeably. It is best characterized by having various ingredients mixed together with the rice (instead of just on top), and by having very large ingredients being placed on top of the rice.
Local ingredients are used such as mackerel and conger eel (i.e. anago).
Kyoto
Kyoto’s version of chirashizushi or barazushi is called “Tango Sushi” (丹後寿司). Tango is in reference to the name of a former province in norther Kyoto, not the dance. 💃
Its featured ingredient is boiled mackerel or canned mackerel, which is a local specialty of the region.
The rice is layered with with shredded mackerel in a box, then cut into squares and served. Sort of like a sushi lasagne. 😂
History / Origin of Chirazushi
There are many theories about the origin of chirashizushi.
One popular theory is that it originated in Okayama. The story goes something like this:
During the early Edo period, a lord in Okayama ordered his residents to be more frugal and only eat one dish and one soup as a meal. The residents passive aggressively rebelled, and added many vegetables and seafood hidden in a bowl of rice so that it could still be considered as “one dish”.
This was the birth of chirashizushi. 😆
Chirashizushi Recipe
Making chirashi-zushi can be quite the intricate process, depending on how many ingredients, and the type of ingredients you want to use.
It can also be quite straight forward, if you just want to use a few ingredients.
Below is a simple (and cheap 🙂) cucumber & kani kamaboko (i.e. imitation crab meat) chriashizuhi recipe via Delish Kitchen.
Easy Cucumber & kamaboko Chirashizushi Recipe (ちらし寿司)
Course: MainCuisine: JapaneseDifficulty: Medium4
servings40
minutes300
kcalBeginner friendly chirashi-zushi recipe adapted from Delish Kitchen (Japanese)
Ingredients & Equipment
- Equipment
Rice cooker
Cutting board & Knife
Chopsticks (for mixing eggs)
Rice spatula
Frying pan or Microwave (for cooking eggs)
- Main Ingredients
Freshly cooked rice … 2 bowls (appox. 400g)
Egg … 1
Crab kamaboko (imitation crab) … 6 sticks
Cucumber … 1 (approx 100g)
Salt … 1/4 teaspoon
Sesame seeds … 1 teaspoon
- Sushi vinegar
Sugar … 1 tablespoon
Salt … 1/2 teaspoon
Vinegar … 2 tablespoons
- Egg Seasoning
Sugar … 1 teaspoon
Salt … a pinch
Directions
- Prep
- Cook some fresh rice (2 bowls worth)
- Cut off both ends of the cucumber and cut into thin slices. Place in a bowl, sprinkle with salt (1/4 teaspoon), and leave for about 5 minutes. Squeeze out the water.
- Cut the crab kamaboko into 1.5cm wide pieces.
- Sushi Rice
- Put the “sushi vinegar” ingredients in a bowl and mix well until the sugar dissolves.
- Put the cooked (warm) rice in a separate bowl, add the sushi vinegar mixture, and mix together in a cutting motion. Let the rice cool (or fan it to help cool faster.
- Cooking
- Crack the eggs into a heat-resistant container, add “egg seasoning” and mix well. Loosely cover with plastic wrap or microwave safe lid and heat in a 600W microwave for 30 seconds. Take it out and stir to break up any parts that are beginning to harden. Cover with plastic wrap again and heat for 30 seconds, stir until it becomes crumbly and remove from heat (fried egg).
- Add the fried eggs, crab cake, cucumber, and white sesame seeds to the vinegared rice and mix gently.
- Enjoy!
Recipe Video
Notes
- If you don’t have a microwave, you can simply stir fry the eggs on low heat until cooked through.
- You can use real crab if you can afford it 😛
Fun Facts about Chirashizushi
- June 27th is Chirashi Sushi Day
Summary
Have you ever tried chirashizushi before? What did you think of it?
Let me know in the comments below!
