Scattered sushi

chirashi zushi

This is by far the easiest type of sushi to prepare. It is widely made across Japan using regional or seasonal ingredients but seems relatively unknown in the West. That is a shame, because it is highly versatile. Chirashi zushi means “scattered sushi” (rather than shaped), and it might be described as a rice salad. You can interpret and improvise this style of sushi in many ways—as a one-bowl meal, elegant appetizer dish, or stylish canapé.

Despite this flexibility, chirashi zushi is traditional and dates back to the early 18th century. It comes in two typical styles: in Edomae, or Tokyo-style, slices of sashimi are arranged artistically on a bed of sushi rice and usually served in individual portions, while in Kansai-style (from the Osaka region), the ingredients are often cooked and mixed with sushi rice.

Although making scattered sushi is easy, there are a few points to follow. Resist overloading the rice with your favorite ingredients—keep it simple. Don’t overmix either, or the rice and fillings could become mushy. Another important point to remember is presentation—choose a serving bowl or platter that complements the look of your creation.