Chirashi Sushi (Scatter Sushi)

Traditionally, much care is given to the presentation; placing the items just so, and making the dish as attractive as possible. But don't hesitate to use your imagination. Just think "edible work of art" and go for it - you get the idea.

Making Chirashi Sushi
Depending on the size of the bowl, fill it approximately half full of prepared sushi rice. Don't pack it down.

Place your garnishes (pickled ginger, wasabi etc) inside at one edge and then lay out the ingredients of your choice.

Traditionally, 9 toppings are used, but you can use whatever you have at hand. There is no fixed recipe and you don't need to use raw fish either.

Perfect as an appetizer or main course served at room temperature.