Chirashi is one of those tasty and bright dishes I really enjoy. My favorite place to eat this is at Soba Totto on 43rd Street in New York City. Hatushana on 48th street also has a beautiful take on this called the box of dreams with many mini chirashi in a square wooden box. Another place to eat this more casually is at the Mitsuwa Food Court in Edgewater, NJ. The combination of the warm perfectly seasoned sushi rice with the beautifully arranged cut fish, tomago egg, and fish roe makes it such a special and bright dish. I also like that it has almost no fat and feels quite light to eat.
Most chirashi at good sushi restaurants are over $20, so it is nice to make this at home. Here is my homemade chirashi bowl recipe with ingredients from Mitsuwa Marketplace. This recipe is for two very large entree portions. You could also split this into six small appetizers for a party.
For $42 I was able to make two huge entree portions with high quality uni and blue fin tuna. This sounds like a lot for ingredients, but it is hard to find a chirashi at a restaurant for under $20 and usually the size is much smaller. You could reduce the cost even further by subbing cheaper cuts such as yellowfin tuna for the maguro or using more salmon than tuna.
Homemade Chirashi Bowl Ingredients Cost Breakdown
- Tomago (sweet baked egg) $3.40
- Blue Fin Tuna Honmaguro Akami -0.20lb -$10.00
- Sushi Shrimp- 10 pieces- $4.99
- Salmon Sashimi Sake – 0.16lb – $3.68
- Seasoned Salmon Roe Ikura – 0.13lb – $5.20
- Seasoned Cappelin Roe Masago – 0.10lb – $1.50
- Sea Urchin Uni – 0.19lb – $12.99
- (optional garnish) Shiso leaf – 20 pieces – $2.79
I became interested in this pressure rice cooker after seeing it at the department store in Korea. The Cuchen Pressure Rice Cooker can be purchased on Amazon.
Homemade Chirashi Bowls
I like to make this quite often at home in the summer. The bright and pretty colors are always such a draw. Below is another similar bowl I made with shrimp tempura on my Instagram JenCooksKorean.
Homemade Chirashi Bowl
- 2 Cups short grain white rice
- ½ C white rice vinegar
- 2 tsp salt
- 1/3 C sugar
- 0.10lb tomago sweet Japanese baked egg
- 0.20lb tuna
- 0.20lb salmon
- 0.10lb seasoned ikura
- 8 sushi shrimp ebi
- 1 package sea urchin uni
- 0.10lb masago (optional)
- 2 shiso leaves for garnish (optional)
- Make 2 cups of short grain sticky white rice in the rice cooker or the stove top
- Mix together the ½ C white rice vinegar, 2 tsp salt, 1/3 C sugar in a bowl
- When the rice is ready, transfer to a bowl and pour in half the liquid mixture. Stir the liquid in evenly with a plastic or wooden rice spoon. Based on your seasoning preference, add in more of the liquid mixture to your taste.
- Divide the seasoned rice evenly into two bowls.
- Arrange cut fish, roe, shrimp, and shiso over the rice.