Chirashi

You could say chirashi is the deconstructed version of sushi as “chirashi” translates to “scattered” in Japanese.  It consists of a bowl of vinegared sushi rice topped with a variety of fresh ingredients, including raw fish. Along with fresh fish, other common toppings include tamago (a sweet Japanese omelette), shiitake mushrooms, ikura (salmon roe), bamboo shoots, fried or dehydrated tofu, kanpyo (dried gourd), fish cakes, and other vegetables. 

Chirashi is similar but distinct from kaisen don, a raw fish donburi dish. The distinguishing factor between the two is the rice: kaisen don consists of raw fish served over a bed of hot steamed rice, while chirashi distinctly uses “sushi rice” — vinegared rice and served at room temperature. 

Although makizushi rolls are less intimidating to make at home than people often think, chirashi is an even simpler way to enjoy homemade sushi. The “free form” nature of it means you just need to prepare sushi rice and pick your favorite toppings — and as always, when it comes to raw fish, be sure you’re sourcing from a reputable fishmonger. 

As with all sushi, the properly seasoned, vinegared rice is what makes it authentic sushi. In the case of chirashi, since the dish is easier to prepare, mastering the sushi rice is especially important and often considered the most challenging part. 

You can find rice and other ingredients in Uwajimaya’s grocery department and produce department, along with fresh fish in our seafood department.