Chirashi Zushi (Scattered Sushi)
Recipe type: Main Meal
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4
Note - It's not super, super important to simmer the veges in broth. They may just be steamed through if you can't gather up the ingredients.
  • 3 eggs
  • 1 tbsp sugar
  • 1 tbsp each of sake/dashi/water
  • 1 tsp corn starch (helps keep crepes from breaking)
  • ¼ tsp salt
  • 1 carrot, peeled and cut into thin lengths
  • ⅓ green beans, top and tailed, and cut diagonally into small pieces
  • 8-10 lotus root slices, not too big (can be bought frozen from Asian Grocers)
  • ¾ cup water
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sugar
  • 1 tbsp dashi (Japanese stock - vegetable stock can be used in place)
  • 2 cups of steamed rice
  • 1 tbsp of 'Sushi No Ko' or dressing as described in blog
  1. Egg Crepe: Beat the eggs with the whisk in a small bowl and add the rest of ingredients until well combined. Ensure that the mixture is as smooth as possible. If lumps are present, it's best to pass the mixture through a sieve.
  2. Heat a non-stick pan (a crepe pan is perfect!) on medium heat. Spray with cooking oil and prepare a baking rack nearby and place some slightly moistened kitchen paper over the rack.
  3. Pour a small amount of the egg mixture onto the pan and spread thinly by swirling the pan. I don't see why you couldn't use a crepe batter spreader here. You may not get the right thickness right off but there's enough egg mixture to practice with.
  4. Before the egg crepe browns, take pan off heat and set aside. You can either flip the crepe over to cook the other side, or place a lid over the pan and allow the steam to cook crepe through.
  5. Transfer crepe to paper covered rack to keep moist. When all crepes are done, roll each crepe up and cut into thin noodles. Eggs will keep for a week.
  6. Simmered Vegetables: In a small saucepan, place all ingredients other than vegetables inside. Simmer on low heat until sugar has mostly dissolved.
  7. Add vegetables and simmer on low heat for 10 minutes or until vegetables are soft but still have some firmness.
  8. Drain and set aside to cool.
  9. Scattered Sushi: Prepare 2 cups of rice by preferred method. It's ideal to make rice in a rice cooker.
  10. Once cooked, transfer rice to a large tray. Sprinkle one tablespoon of Sushi No Ko powder over rice and using a rice spatula or similar, turn the rice over itself to spread the powder around and at the same time releasing the steam from the rice. If you are using traditional dressing as mentioned above, you will need to work faster. Take care to not handle the rice too much either or it will turn into mush.
  11. Once bulk of steam has escaped and the rice is well seasoned, allow to reach room temperature.
  12. Once at room temperature, add the simmered vegetables and stir through the rice well. Add about 50 - 80g of flaked Huon's hot smoked ocean trout to the rice mixture, taking care not to handle the trout too much or it will break down into tiny flakes.
  13. Chirashi Zushi is best served closer to room temperature than cold. If serving later, it's fine to refrigerate but I recommend taking it out of the fridge about 30 minutes before serving (depending on how much you have in a bowl).
  14. Chirashi Zushi is great on its own but for a traditional presentation, top a large bowl of sushi with shredded egg, Huon's salmon roe and shredded roasted nori (exactly the same for rolled sushi but cut into thin ribbons with scissors. There is no
Recipe by Gastromony at