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Chirashizushi

There are many types of sushi in Japan besides nigiri or makizushi (rolled sushi) which perhaps are the two most familiar to people. Chirashizushi is one type, meaning the equivalent of scattered sushi where a variety of sashimi (raw fish) is spread on top of a bed of rice in a lacquer box or bowl.

It is sometimes also called barazushi or barachirashi. Families often make or order chirashizushi for special occasions such as at family gatherings.

In addition to the variety of raw seafood including shrimp, grilled eel, salmon roe, sea bream, or herring roe, you will find thinly sliced fried egg, snow peas, cucumbers, boiled sweetened shiitake mushrooms, pickled lotus root, dried gourd, carrots, pickled ginger, rape blossoms, freeze-dried tofu, sesame seeds, or dried seaweed on the sushi rice as toppings. There are also younger families or chefs that put a twist to the traditional chirashizushi and add avocado and smoked salmon.

For more information on chirashizushi and makizushi see this page.