Chirashi Sushi (Scattered Sushi Rice)
ちらし寿司 · Chirashizushi
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Chirashi sushi, literally "scattered sushi," is lightly vinegared rice with colorful toppings arranged over it. In Japan it is the classic dish for Hinamatsuri, the Girls' Day festival on March 3, and it shows up on preschool lunch menus around that time too. This version skips raw fish in favor of a gently sweet chicken soboro, sweet corn, snow peas and flower-shaped carrots, so it is safe and appealing for even the youngest children. The flowers on top are cut from the carrots, and the trimmings go into the soboro, so nothing is wasted.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 165 gwarm cooked rice
- 10.5 gcarrot
- 3 gsnow peas
- 39 gground chicken
- 21 gwhole kernel corn (canned or frozen)
- 0.3 gshredded noriRoasted seaweed sheets cut into fine strips, used as a topping. Substitute: Cut a sheet of roasted nori into thin strips with scissors.
Seasonings
- 7.5 gvinegar
- 4.5 gsugar
- 0.3 gsalt
- 0.8 gsugar (for the soboro)
- 1.8 gsoy sauce
About the Japanese ingredients in this recipe
- shredded nori (刻みのり)
- Roasted seaweed sheets cut into fine strips, used as a topping. Substitute: Cut a sheet of roasted nori into thin strips with scissors.
Directions
Video is in Japanese and may show a different version of this dish (other ingredients or steps). Follow the ingredients and steps on this page, especially when cooking for allergies.
- 1
Mix the vinegar, sugar, and salt into the warm rice to make sushi rice.
- 2
Cut the carrot into flower shapes with a cutter, start them in cold water, and boil for about 3 minutes after the water comes to a boil. Finely mince the carrot trimmings left around the flower shapes.
- 3
Cut the snow peas into short thin strips and boil in hot water for about 2 to 3 minutes.
- 4
Heat oil in a frying pan, add the minced carrot from step 2, and stir-fry over medium heat for about 2 minutes. Add the ground chicken, sugar, and soy sauce and stir-fry until cooked through to make the soboro.
- 5
Mix the soboro from step 4 into the sushi rice from step 1.
- 6
Spoon the rice from step 5 into bowls, scatter the corn and snow peas over the top, and decorate with the shredded nori and flower-shaped carrots.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 370.5 kcal | 741 kcal | 370.5 kcal |
| Protein | 12 g | 24 g | 12 g |
| Fat | 5.3 g | 10.5 g | 5.3 g |
| Carbohydrates | 72 g | 144 g | 72 g |
| Fiber | 3.9 g | 7.8 g | 3.9 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 13.5 mg | 27 mg | 13.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 225 mg | 450 mg | 225 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 370.5 kcal | 12 g | 5.3 g | 72 g | 3.9 g | 0.8 g | 13.5 mg | 0.6 mg | 225 mg |
| 1 adult serving | 741 kcal | 24 g | 10.5 g | 144 g | 7.8 g | 1.5 g | 27 mg | 1.2 mg | 450 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
