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Chirashi Zushi

chirashi zushi
Chirashi-zushi (3 to 4 servings)

Egg sheets

egg 2
salt 1/4 teaspoon
sake 2 teaspoons

Beat eggs and mix in salt and sake. Heat and lightly oil frying pan (about 7 inches in diameter). Pour just enough of the egg mixture (a little more than a tablespoon) so that it spreads thinly over the bottom, like a crepe. Cook over a low flame. When the bottom is set, turn the sheet over and cook lightly, being careful not to allow it to burn. Repeat to make several thin sheets. Cut into fine strips after cooling.

  • step 1
  • step 2
  • step 3

Boiled shiitake mushrooms

dried shiitake mushroom 6
sugar 2 tablespoons
soy sauce 2 1/2 tablespoons (or more)

Place dried shiitake in lukewarm water so that the mushrooms are completely submerged. Soak for 30 minutes. Remove shiitake. Place about 1/2 cup of the water and half the mushrooms in a pot and boil for 8 to 10 minutes until mushrooms are soft.

Add sugar and soy sauce and continue boiling over a low flame until the water nearly evaporates. Slice mushrooms after cooling.



unshelled shrimp 120 grams
pinch of salt
dash of vinegar

Cook shrimp in water, adding salt and vinegar. Then remove shells and devein. If using prawns or other large shrimp, slice into 2 or 3 thin pieces. The cooked shrimp may be used as is or soaked in the vinegar dressing prepared to make sushi rice.


ingen (green beans) or snow peas 6-10

Boil in slightly salted water. Slice diagonally. Snow peas or other pod peas may be used as a substitute.


nori (dried seaweed sheets) 1/2 cup
cut into thin strips


kamaboko (fish cake) 4-6 slices (around 1/4 inch thick)


ikura (salmon caviar) 4 tablespoons



Spread sushi rice on a plate so it's about 2/3-inch thick. Sprinkle nori evenly on top, adding shiitake and strips of eggs sheets. Then scatter shrimp, kamaboko, and ingen, piling ikura in a mound in the middle.

Chirashi Zushi

"It's easy and fun!"