This is a recipe I adapted from various cookbooks, TV cooking shows, and what I've learned from my mother.Cook the rice with konbu seaweed dashi stock to increase its umami and make it more delicious.When cooking the rice, you usually put in the konbu seaweed, switch the cooker on and take the konbu seaweed out during the cooking process. However, our rice cooker is the type that can't be opened halfway through, so I usually cook the rice with water that a piece of konbu seaweed has been soaking in for half a day. Recipe by @cotton

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

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

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

This recipe was handed down to me by my mother. If you make sushi vinegar to stock, as long as the sugar and salt have dissolved there's no need to let it rest for a day. If making the sushi vinegar on the spot for one batch of sushi rice (3 rice cooker cups' worth) you need 80 ml of rice vinegar, 2 to 3 tablespoons of sugar and 1 teaspoon of salt. The rice should be just the right sweetness. Microwave the sushi vinegar to dissolve the sugar and salt (about 20 seconds).Step 1: Cook the rice so that it's on the firm side.Step 3: Use the rice after it's cooled down a bit. If cooking 2 rice cooker cups, use 7 cm of konbu seaweed and 50 to 60 ml of sushi vinegar. While you should drain off the rice in a sieve before cooking it, it will still taste good if you just cook it right after rinsing it. It's fine to omit the kombu. Recipe by Yuuyuu0221

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

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

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

I learned how to make chirashi sushi from books, but I couldn't get it to taste the way I wanted. I just measured out ingredients that I like using a spoon.For the toppings, it's easiest if you use things that don't require additional seasoning. Top with blanched snow peas, sakura-denbu, pickled daikon radish, or anything else you like.Because the toppings have quite neutral tastes, I've added umami and salt to the sushi vinegar along with usukuchi soy sauce. Recipe by Kakigori

I brought this to a cherry-blossom viewing picnic and they were a hit, so I've been making them often every since.These sushi rolls are made easy by using commercial chirashi sushi mix.You can use whatever fillings you like. You can use spinach instead of broccolini or mix in some chirimen jako or sesame seeds into the rice. For 3 to 4 servings. Recipe by ooma kitchen

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!!