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!!

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 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 enjoy eating skipjack tuna (bonito, katsuo) sashimi on rice, so I thought of this dish. My guests love it too! Speaking of which, my little boy gobbles up about 2/3 of this portion size... .Regular onions don't have enough water content, so microwaving them doesn't release too much water. For those of you that like the strong taste of raw onions, rinse the onions in water and then squeeze, add soy sauce (a bit more), and toss with the rice; this will produce a refreshing taste . You could use salmon or tuna, and eat this when sweet onions are not in season! You can top it with myoga ginger or wasabi as well. For about 4 servings. Recipe by MamemameCafe

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

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

I wanted to make a special chirashi sushi with a twist that's easy to prepare.After prepping, all you need to do is mix in the ingredients.If you make good use of commercial chirashi sushi mix, you can quickly prepare this whenever. Recipe by Karubo-n

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

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

Ordinary chirashi sushi is boring, so I made it into a cake shape the kids would love.If you mix chirashi sushi seasoning into all of the rice, it gets monotonous, so I flavored half the rice simply with sushi vinegar. This "cake" is very easy to eat.I used a spring-form cake mold with a non-stick coating.If your mold is made out of a material that rice sticks to easily, line with plastic wrap first.I think it's fun to change the toppings to fit the season. For one 18 cm [7.1 in] mold. Recipe by Kikka mama

I was given canned crab, so I made this.This is easy, so I don't have tips. You can use whatever you like for the ingredients. You can also top it with pickled red ginger. Make it simple and enjoy. For 3-4 people. Recipe by NumaYuu

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