My mother used to make this for me a lot. She puts chicken in the sushi rice, but I used shrimp as a topping so I omitted the chicken.Sushi vinegar is ready to use, so it's really convenient!You just need to simmer the ingredients added to the rice, so make the toppings while they are simmering.If you use shrimp for salads, you don't need to peel, wash and boil the shrimp. Easy and scrumptious! Recipe by usaco3

My kids said this was yummy, so I wrote it down so as not to forget.Make the egg crepe a little thicker than usual, and et it brown a little bit. It'll be even more delicious this way. Recipe by Suppaiko

Chirashi sushi appears difficult because it requires so many ingredients. Is it only me that hesitated to attempt it? So I decided to make an easier version using a minimum amount of ingredients. Because it is so simple, I am more confident of the sushi vinegar taste.You can also add salt-boiled prawn, snow peas, or salmon roe to your liking. For 4 servings. Recipe by Keyua

I tried this recipe because I was wondering how it will be if I added all the ingredients and sushi vinegar when I cook rice.You can make 100 ml of sushi vinegar if you don't have the commercial kind. Add dashi soup stock to make the taste closer to sushi vinegar because usually there is kombu seaweed and bonito soup stock in sushi vinegar. (Reference) Mix 100 ml vinegar, 4 tablespoons of sugar and 2 tablespoons of salt to make sushi vinegar. Use 100 ml for this. Recipe by Marinmaririn

I made this for our sudden visitors and they loved it. Chirashi-zushi looks nice, is easy to make and tasty. It is one of our family's regular dishes. This time I used user "Poku-chan"'s salmon flakes because it was tasty.More kinshi-tamago makes the dish voluminous and it might look better.Mixing in just the salmon flakes and vinegar is still easy and tasty. Try any toppings you like. Recipe by Shiorinote-ma

I used all the ingredients I usually cook in a pot to make this chirashi sushi in a rice cooker. It couldn't be easier!You can estimate the amount of each ingredient. You can also change the ingredients or seasonings to suit your taste. Do not use konnyaku if you intend to freeze the dish for later use. I made this in a rice cooker capable of cooking 3 cups of rice. I cooked it in one batch. I used a ratio of 1 part soy sauce, 1 part mirin, 1 part sugar, and 7 parts dashi stock. If you keep this ratio, the flavor will be the same, regardless of the amount. Recipe by maritta

This is my baby's first annual festival.You can add whatever you like to the ingredients. Keep up the good work, all of you kind and busy moms! For 1 rice cooker cup of rice. Recipe by HaradaKiTN

I wanted to make something that could substitute for a birthday cake.Press down very firmly in Step 4, or the 'cake' may fall apart when you flip it over.When you flip it over, if it won't come out easily just tug on the plastic wrap a bit and it should come out. For 2 servings. Recipe by Minaichigo

I make this not just for special events but on a regular basis because it's simple and filling. This is our household's chirashi sushi that's doesn't require effort.When making sushi rice, cooking it somewhat firm is good. You can divide the remaining simmering sauce into two portions and store in the freezer. Recipe by Chanyu

This is my family's chirashi sushi. It's delicious! Be careful not to eat too much!!!The fillings are rather moist, so it makes the entire dish moist and delicious.It's delicious when you use homemade dried shiitake mushrooms. Recipe by Cooking S Papa

My mother used to make this sushi a lot.My daughter doesn't like shiso, so I take out her portion before adding the shiso, and just mix it in the rest for the adults.My mother used to add myoga ginger. Try that when it's in season! For 4 to 5 servings. Recipe by Naosuke

If you are planning to have a party at home, chirashi-sushi is something I definitely recommend. It's easy to make, healthy, and goes well with any kind of alcohol. I like to pair it with sparkling wine. Try it and you will love it!!