‘Chirashi-zushi’ is a type of Sushi and it is a kind of decorated rice salad. A variety of ingredients are used to mix with Sushi Rice OR cover it in a decorative way. It is a very popular Sushi in Japan as it is relatively easy to prepare. A Vegan version can be easy. You simply choose Vegan ingredients. Today I used Shiitake, Carrot, Edamame (Young Soy Beans), Pickled Daikon, Cucumber, Abura-age (Thin Fried Tofu) that is used for ‘Inari-zushi’. What would you use?


4 Servings


Sushi Rice
2 cups (*180ml cup) Japanese Short Grain Rice
50ml Rice Vinegar
40ml Sugar
Slightly less than 1 teaspoon Salt *4ml

Other Ingredients
*e.g. Shiitake, blanched Carrot, blanched Spinach, Cucumber, Edamame, ‘Inari-zushi no Moto’ (Seasoned Fried Thin Tofu), Avocado, Pickled Daikon, Lettuce, Radish, Sesame Seeds, Nori, etc.

  1. Cook Rice with slightly less amount of water to achieve firmer texture. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt.
  2. When Rice is cooked and steamed, pour the Sushi Vinegar over the HOT Rice, then empty it into a large mixing bowl. Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Cover the Rice with a damp cloth to stop the Rice drying out.
  3. Prepare the ingredients for topping. I used the ingredients listed below.
    • Dried Sliced Shiitake *simmered
    • Carrot *sliced, cut out into a flower shape, then blanched in salted water
    • ‘Inari-zushi no Moto’ (Seasoned Fried Thin Tofu)
    • Edamame *slightly salted
    • Cucumber *cut into bite-size slices
    • Pickled Daikon *cut into small pieces
    • Nori *cut into fine strips
    • Toasted Sesame Seeds
  4. You can mix these ingredients with Sushi Rice OR cover the Sushi Rice with them in your artistic way. I sprinkled with some Toasted Nori and Toasted Sesame Seeds.