MAMALOLI

Delicious and Easy Asian Recipes

Chirashizushi

Chirashizushi

Chirashizushi

I was craving chirashizushi (chirashi sushi) today, but didn’t feel like paying a lot of money. 1 good bowl = $20+. So for the same price, I made 2 bowls at home!! I usually get really good sashimi or sashimi grade fish blocks from the Japanese market. They have the freshest fish! My large sashimi package came with maguro (nice tuna), sake (salmon), tako (octopus), uni (sea urchin), and hamachi (yellowtail). I like to add Sweet Tamagoyaki and either salmon roe or tobiko (flying fish eggs). All I had to do was make the Sushi Rice and dinner was ready in a flash.

This recipe makes about 2 servings

Ingredients

  • 1 batch Sushi Rice
  • 1 large package of mixed sashimi
  • Sweet Tamagoyaki
  • salmon roe or flying fish egg (tobiko)
  • wasabi, soy sauce, pickled ginger

Cooking Instructions

  1. Make Sushi Rice and let it cool down completely. Then fill a bowl with the sushi rice. Put the pieces of sashimi, tamago, uni, and tobiko on top. Serve with wasabi, soy sauce, and pickled ginger.
  • Veronica’s Kitchen

    How easy to prepare such a delicious with fresh ingredients!

    • It really is easy :) Definitely a lazy day recipe~

  • Alice Marie

    How do I properly ask for sushi fish at an Asian market, ensuring I’ll get what I ask for and get the best quality? Might sound like a very silly question but I get nervous and chicken out a lot of the time because unfortunately the staff at my local Asian market is extremely rude to caucasians, and even have a habit of giving inferior product to those who are not Asian. I know this is not the case with all Asian markets – I used to live near two that were fantastic! But we have moved recently and this is the only one in our new area. But I’ve wanted to make my own sushi at home for ages, I miss it so much!

    • Hi Alice, I only get my sushi grade fish from a Japanese market. Other Asian markets aren’t up to sushi grade standards in my opinion (sorry you’ve had such a bad experience at your local Asian market). Depending on the area you live in, there may not be a market that carries sushi grade fish. If you don’t have a market that carries sushi grade fish, many Asian markets carry frozen sushi grade fish. I sometimes use this by properly thawing them out. However, for chirashizushi, I recommend fresh fish.