#VEGETARIAN CHIRASHI FREE#

Traditionally, Chirashi Sushi is eaten on Hinamatsuri (雛祭り) or Doll’s Festival on March 3 every year. Make Chirashi Sushi for Hinamatsuri & Potluck! Sakura denbu (seasoned ground codfish) – pink color adds a nice touch for Girl’s Day celebration!.Kinome (木の芽 (山椒)) – I look for it locally but no luck….Inari age (seasoned deep-fried tofu pouch).Gobo (burdock root) - can also be found at Whole Foods or local co-ops.Here are my suggestions for ingredients and toppings that go well with chirashi sushi: Ingredients (to mix in with the sushi rice):

#VEGETARIAN CHIRASHI FREE#

However, you have the flexibility to simplify and modify! Feel free to leave out any ingredients you can’t find.

In my recipe, I included some traditional ingredients which can be hard to find if you don’t live near a Japanese grocery store. Ingredients & Topping Choices for Chirashi SushiĮvery family has their own versions of chirashi sushi, and today I’ll show you how you can make it your own too! My mom is originally from Osaka before she moved to Tokyo, so she always calls this type of sushi bara sushi, which is commonly used in the Osaka area. The alternate naming conveys the regional nuances and helps distinguish the dish from the other chirashi (Type 1 above). Regional Differencesĭepending on the regions, chirashi sushi is also called gomoku sushi (五目寿司), gomoku chirashi (五目ちらし), or barazushi (ばら寿司). It’s often vegetarian, and if it is not, it usually contains only cooked seafood like unagi and shrimp rather than raw fish. The rice is served in a large wooden platter called hangiri and the ingredients are mixed in and topped on the sushi rice. This festive and visually stunning chirashi sushi is the one that we often serve at happy or celebratory events, such as Hinamatsuri (Girls’ Day) in March and Kodomo no hi (Children’s Day) in May. Now you know the difference between kaisen don and kaisen chirashi sushi - it’s all in the rice.) Type 2: Chirashi Sushi Sushi restaurants make only sushi rice so they only offer sashimi over vinegared sushi rice.

You can get these sashimi bowls at non-sushi restaurants. * On a side note, when sashimi is placed over regular steamed rice, not vinegared sushi rice, it’s called k aisen don (海鮮丼). * Edomae or Edo-style means old Tokyo style. However, when you go outside of the Tokyo area, this is called Edomae* chirashi sushi (江戸前ちらし寿司) or kaisen chirashi sushi (海鮮ちらし寿司) to differentiate the mainstream chirashi sushi, which I’ll talk about next. When you order chirashi sushi at Japanese restaurants, you’ll get a lacquer box of assorted sashimi nicely plated over the sushi rice.Īround the early 1900s, sushi chefs in Edo (current Tokyo area) started to serve assorted sashimi (raw seafood) on top of sushi rice and called it chirashi sushi. I believe this chirashi sushi (also known as chirashi don) is what most people are familiar with. There are generally 2 types of chirashi sushi you can find in Japan: Type 1: Sashimi Over Sushi RiceĬhirashi sushi (chirashi don) with sashimi - on Instagram Unlike the individually hand pressed (or rolled then sliced), single bite-size pieces of sushi, chirashi serves the rice in a large rice tub or a lacquer box and top it with a variety of raw fish and vegetable garnishes. The most distinctive feature of chirashi sushi is its presentation. It is a traditional style of sushi said to have inspired the modern-day sashimi bowl. The word chirashi means “scattered” (散らし), so chirashi sushi literally means ‘scattered sushi’. In Japan, we have a few dedicated dishes that are strongly tied to special occasions or celebratory events, and one of them is the brightly colored Chirashi Sushi (ちらし寿司). Here is the made-from-scratch method but I also have a quick and easy version on the blog. This bright and festive dish is made of sushi rice with a variety of vegetables mixed in, and cooked ingredients scattered on the top. Chirashi Sushi is a traditional style of Japanese sushi commonly served on happy occasions and at parties.

Vegetarian chirashi