Chirashi Recipe: How to Make Japanese Sushi Bowls

Chirashi translates to "scattered” in Japanese. Chirashi sushi, also called chirashizushi, is seasoned sushi rice topped with ingredients such as raw fish, omelets, and nori. In Japan, chirashi sushi, typically served in a bowl or lacquered box, is traditionally eaten for the annual celebration of Hinamatsuri (Girls’ Day).

In the Kansai region of Japan, bara or bara-bara sushi ("scattered" or "random") is synonymous with chirashi—particularly chirashi featuring cooked ingredients, like renkon (lotus root) and boiled shrimp. In Japan’s Okayama Prefecture, bara refers specifically to chirashi sushi with toppings laid out in intricate, mosaic-like patterns.

There are two main styles of chirashi:

1. 1. Kanto-style chirashi: For this style, the toppings are piled on top of the rice. Traditionally, Kanto-style chirashi features nine or more different toppings, a variety that typically includes cockles, shrimp, and tamagoyaki.
2. 2. Kansai-style chirashi: Kansai-style chirashi—also known as gomoku sushi (five-ingredient sushi), typically has five add-ons that are dispersed throughout the rice. Eel and usuyaki (thin omelet) are common ingredients for Kansai-style chirashi.

Within these two broad types of chirashi sushi are more specific styles, such as edomae (Tokyo-style) chirashi, which features slices of sashimi (raw fish) on top of sushi rice.

Toppings generally make up one third of a chirashi sushi dish. Some of the most popular toppings include:

1. 1. Kinshi tamago (shredded egg crepe): If you order chirashi in Osaka or elsewhere in the Kansai region, expect to see slivers of usuyaki (thin omelet) on your rice. In Tokyo, you're more likely to see chirashi topped with tamagoyaki (rolled omelet).
2. 2. Seafood: Restaurant chirashi often features slices of sushi-grade raw fish, while homemade chirashi is more likely to feature boiled shrimp or prawns and unagi (grilled eel).
3. 3. Roe: Fish eggs, such as tobiko (flying fish roe) or ikura (salmon roe), add a bright pop of color to any chirashi.
4. 4. Vegetables and herbs: Snow peas, carrots, renkon (lotus root), kanpyo (gourd), shiso leaves, scallions, and shiitake mushrooms are all popular chirashi toppings.