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Seafood Chirashi Sushi
5 from 2 votes

Seafood Chirashi Sushi

With a rainbow of seafood, vegetables, and eggs scattered over a bowl of vinegared sushi rice, this Chirashi Sushi is a delicious maki sushi alternative you can easily make at home.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 677 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

For sushi rice
  • 310 grams Japanese short-grain rice 1 ½ cups uncooked
  • 1 ½ cups water cold
  • ⅓ cup sushi vinegar seasoned
For toppings
  • 85 grams snap peas (14 pods, trimmed)
  • 100 grams carrot (½ carrot peeled & sliced into 12 coins)
  • 180 grams Shrimp (31-40 size, peeled and deveined)
  • 1 batch egg shredded egg crepe, Kinshi Tamago (Japanese thin omelette strips
  • 160 grams fish such as tuna, salmon, or hamachi, sashimi-grade
  • 2 teaspoons sesame seeds toasted
  • 100 grams salmon roe optional, aka Ikura
  • soy sauce (for serving)

Instructions

    Cup of Yum
  1. Put the 310 grams Japanese short-grain rice in a sieve and wash it under cold running water while agitating until it runs mostly clear. Next, drain the rice and put it in a tall saucepan with 1 ½ cups cold water, and cover it with a lid. Let this rest for 30 minutes while you prepare the toppings.
  2. To prepare the vegetables, add the 100 grams carrot to a pot of well-salted water and bring them to a boil over medium-high heat. Cook until the carrots are just tender enough to poke a fork through. Add the 85 grams snap peas and cook for about 30 seconds. Transfer them to a water bath using a slotted spoon to chill and then drain.
  3. Add the 180 grams shrimp to the boiling water and turn off the heat. Let the shrimp poach in the hot water until they turn vibrant orange and are no longer translucent (about 2-3 minutes). Transfer to a water bath to chill, and then drain, using paper towels to pat them dry.
  4. Cut your 160 grams sashimi-grade fish into bite-sized cubes, and keep it refrigerated until you're ready to serve it. You can also cut your carrots into flowers and your snap peas into leaves if you like.
  5. When the rice is done soaking, bring it to a boil over high heat. As soon as it comes to a boil, turn down the heat to low and set a timer for 15 minutes.
  6. Turn off the heat when the timer is up, and let the rice steam for 10 minutes without opening the lid.
  7. When the rice is done, transfer it to a large bowl and drizzle ⅓ cup seasoned sushi vinegar evenly over the rice. Use a spatula or rice paddle to fold the vinegar into the rice, being careful not to mash the rice grains up.
  8. Once the vinegar is fully integrated, fan the rice to cool it off while you fold to quickly bring the rice down to room temperature.
  9. To assemble the Chirashi bowl, divide the seasoned sushi rice between 4 serving bowls and sprinkle on the 2 teaspoons sesame seeds.
  10. Scatter the shredded 1 batch Kinshi Tamago on the rice and then top with the fish, shrimp, and vegetables.
  11. Garnish with 100 grams ikura and serve with Soy sauce for drizzling to taste.

Nutrition Information

Calories 677kcal (34%) Carbohydrates 67g (22%) Protein 51g (102%) Fat 21g (32%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 7g (35%) Trans Fat 0.1g (5%) Cholesterol 858mg (286%) Sodium 447mg (19%) Potassium 682mg (15%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 5489IU (110%) Vitamin C 18mg (20%) Calcium 177mg (18%) Iron 8mg (44%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 677

% Daily Value*

Calories 677kcal 34%
Carbohydrates 67g 22%
Protein 51g 102%
Fat 21g 32%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 7g 35%
Trans Fat 0.1g 5%
Cholesterol 858mg 286%
Sodium 447mg 19%
Potassium 682mg 15%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 5489IU 110%
Vitamin C 18mg 20%
Calcium 177mg 18%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.