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Chirashi sushi with smoked salmon and prawns

Prep Time:

45 Minutes

Cook Time:

40 Minutes


2 - 3 Servings



About the Recipe

Let's get the linguistics out of the way first. Chirashi in Japanese means "scatter". So what is "chirashi sushi" you might ask ? In short, it means small pieces of raw fish (AKA leftovers) which have been scattered, in this case, over a bed of rice. The dish arose out of the desire not to waste the morsels of raw fish left over from the filleting and cutting of fish. So, a chirashi dish contains small cuts of sashimi that would otherwise be discarded, laid over a bed of rice. In days gone by, the dish would have been a cheap option although I am not sure that is true any longer. In Japan, chirashi dishes would be served in individual bowls but I often make it in one large bowl for family and friends to dig in and share.


2 cups (300g) japanese rice

4 tbsp sushi vinegar

40g carrots

1 dried or fresh shiitake mushroom

1/2 sheet abura-age

1 tsp soy sauce

1 tbsp mirin

1 tsp sugar

4 tbsp water

2 tsp vegetable oil

2 eggs

a little salt

6 sugar snaps or mange toute

3 baby tomatoes

15 cooked king prawns

2 sheets (60g) smoked salmon

shredded nori (optional)


rinse the rice with water until the water is almost clear, then cook in a rice cooker or saucepan

when the rice is cooked, add the sushi vinegar to the rice a little at a time in a large bowl, mixing the vinegar in gently with a cutting motion 

peel & thinly slice the carrot then cut into juliennes

halve the abura-age, then cut into juliennes

remove & discard the shiitake stalk, then halve and cut into juliennes

halve the baby tomatoes

halve the sugar snaps diagonally

cut the smoked salmon into 2cm squares

put the carrot, shiitake, abura-age, soy sauce, mirin, sugar & water into a small pan, then bring to the boil and simmer for 5 mins stirring time to time until the liquid has almost evaporated

blanch the sugar snaps in boiling water with a pinch of salt for 1 min

heat the veg oil in a frying pan, whisk one egg with a pinch of salt in a bowl and pour into the pan to create a thin egg sheet.

flip and turn out to a plate

repeat with the other egg

cut the egg sheets into 4 strips per sheet and then cut into juliennes

mix the cooked vegetables gently into the sushi rice and place it in a large shallow serving bowl

spread the sliced egg sheets over the rice then place the smoked salmon squares over the egg

decorate with the prawns, tomatoes & sugar snaps

sprinkle with some shredded nori (optional)


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