Recipe by: Kei Eihara

Source: Family Recipe

Serves: 6


  • 600g cooked rice (For instruction, please refer to Japanese Cooked Rice Recipe)
  • 4 Tbsp sushi vinegar


  • 1/2 Avocado
  • 1/2 Japanese cucumber
  • 40g fresh salmon (raw sushi grade)
  • 2 large cooked shrimp
  • 1 Japanese egg rolled omelet (For instruction, please refer to Japanese Rolled Omelet Recipe)


  • Place the hot rice in a large bowl. Sprinkle with all of the sushi vinegar and mix with a cutting motion to evenly distribute the vinegar and aerate the rice. Set aside to cool.
  • Cut each topping ingredient into 1cm cubes. You may want to sprinkle lemon juice over the avocado to keep it from turning brown.
  • Place the sushi rice inx a bowl and add toppings, and then add a little soy sauce to the Japanese Chirashi Zushi.

Download PDF here: Japanese Chirashi Zushi Kei Eihara