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

I had leftover salmon flakes, which I used in my recipe "Lemon Flavoured Easy Chirashi Sushi with Salmon Flakes"so I created this second Chirashi Sushi recipe.Using scrambled eggs instead of kinshi tamago is easier.I added crunchy plums because I had them on hand, but it's no problem if you don't.You can also sprinkle on shredded seaweed. For uses 360 ml uncooked rice. Recipe by Orange Day

This is light and delicious even on a hot day. You'll be able to eat a bunch of it!Use a generous amount of grilled salmon and shiso leaves, to taste.I've received feedback that it's best not to add too much lemon juice.If you just taste a hint of lemon, it's more refreshing and delicious. For 2 servings. Recipe by Kinta kitchen

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

A standard unrolled sushi recipe from my home.Add the shiso leaves from the 1 process after the rice cools down.Cut the smoked salmon into bite-sized pieces. Recipe by Shampoo hat

This salmon oyako chirashi sushi has been inspired by the brunch in Melbourne. Especially the purple flower for decoration, since natural ingredients have been used a lot for decoration in Australia. Chirashi sushi is really easy, just remember the ratio of sushi rice.1cup of rice : 1 tbsp of rice vinegar : 1 tbsp of sugar : 1 tsp of salt, if you are using sushi vinegar, you can follow this ratio as well without sugar. Hope you like this easy recipe of chirashi sushi, ENJOY!!! Here's the link of chirashi sushi youtube video: https://youtu.be/trVYdDV6-ao

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

This is a summer version of chirashizushi.This is refreshing and tastes great with yuzu or lemon juice. You can flake the salmon, but it was a pain, so I just roughly flaked it from the filet. I use salmon trout with minimal salt. I also use lots of shiso leaves and sesame seeds. It tastes great if you use 10 or more shiso leaves. For 2 servings. Recipe by commeline

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

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 is a dish for Hinamatsuri or Girls' Day Festival in March.-You can use empty pudding containers if you don't own a circular cookie cutter. The sushi becomes upside-down in that case, so pack starting from the kinshi-tamago.-Press down firmly before removing the rice from the mold. It may crumble if the grains aren't pressed together firmly. Recipe by Raburimei

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