Chirashi Sushi

Chirashi Sushi

A colorful combo of ingredients.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to cook rice and rehydrate dried shiitake mushrooms is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

360 ml (1-1/2 US cups)

1 sheet

20 g (about 3/4 oz.)

100 g (about 3-1/2 oz.)

200 g (about 7 oz.)

50 g (about 1-3/4 oz.)


(A)vinegar seasoning

3 Tbsp

2 Tbsp

2/3 tsp

(B)Cooking liquid

1 Tbsp

(C)egg seasoning

4 tsp

a dash


  1. Wash the rice and drain. Add slightly less water than the indicated amount and let sit for 30 minutes in a rice cooker. Add the sake and lay kombu on top of the rice, then cook.
  2. Mix (A) well, then add to the freshly cooked rice and combine all together.
  3. Wash the gourd in water, and massage with a dash of salt (extra amount).  Soak in plenty of water, then boil until slight firm remains and cut into 1 cm (about 1/2 in.) widths.
  4. Reconstitute the dried shiitake in a cup of water.  Remove the stems and thinly slice the caps.  Set aside the water used to reconstitute.
  5. Add (3), (4) and the water to a pot and cook for 15 minutes.  Add the sugar (B) and cook further for 15 minutes.  Then, add Kikkoman Soy Sauce and Kikkoman Manjo Aji-Mirin and simmer until the liquid is almost gone.
  6. Cut the eel into easy-to-eat pieces.
  7. Parboil the shrimp in salted boiling water, and remove their shells when cool.  Cut into smaller sizes if large.
  8. Boil the snow peas in salted boiling water until vibrant green, then cut in half.
  9. Add (C) to the eggs and make a very thin egg omelette.  Julienne the omelette into thin egg strands.
  10. Add (5) and (6) to (2) and stir together.  Sprinkle with (7), (8) and (9) and serve.

Cooking Basics

Eggs - how to make usuyaki tamago or thin Japanese-style omelet


1/4 tsp
sake (cooking sake)
2 Tbsp
potato starch (or corn starch)
2 tsp
vegetable oil
as needed



Crack open and beat the eggs together, add in the salt, sake and potato starch and mix in well.


Strain through an all-purpose strainer. This step helps to achieve a smoother, thinner omelet.


Use a paper towel lightly dipped in vegetable oil to lighly coat a heated square-shaped fry pan.


Pour a ladle of the egg mixture into the pan.


Swirl the pan to evenly distribute the egg mixture over the entire pan.


Once the egg becomes cooked on the surface, use one cooking chopstick to pick up and flip over the usuyaki tamago. Allow to cook on the opposite side for one moment, then remove onto a cutting board. Repeat this process with the remaining egg mixture.


Stack the usuyaki tamago and cut into thin strips. If you roll these up first, it will be easier to thinly slice up.



Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Related Ingredients

Recently Viewed