Chirashi Sushi Feast

Chirashi Sushi Feast

A full glass of hospitality!

Cooking time
20 minutes
  • Nutrition facts are for one serving.
  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

360 ml (12 fl oz)

1/2 piece

4 spears


2 slices

a small amount

a dash

10 g (0.4 oz)

(A)Sushi Vinegar

2/3 tsp

1 Tbsp

3 Tbsp


  1. Thinly slice the sashimi-grade whitefish, mix with usukuchi (light color) soy sauce and set aside.
  2. Break the hard root from the asparagus, thinly peel the skin 4 cm (1.5 in) from the bottom. Boil in lightly salted water (salt not included in recipe ingredients), remove, season with usukuchi (light color) soy sauce and cut into edible size pieces.
  3. Beat the egg and add in sugar. Loosely scramble the eggs in a fry pan with some melted butter.
  4. Add (A) to the rice. Mix well together.
  5. Stuff (4) into bowls or cups. Dress with (2), then (1), (3), the ham and finally the roe.

Cooking Basics

Green asparagus - peeling off the outer skin

The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.



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