Chirashi Sushi

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Chirashi Sushi

Serves 2 as an appetizer


1 thinly sliced egg omelet
(Drops of sesame oil + 1 egg)
2 white rice burgers
4 T sushi rice vinegar
1 thinly (vertically) sliced cucumber
Eel, (vacuum packed in soy sauce), sliced into 10 one-inch bite-size pieces
1 avocado, diced
¼ tsp. finely chopped chives
1 tsp. fish roe
2 small lotus root pickles
Garnish, white sesame seeds
To taste, eel sauce


  1. Lightly beat the egg in a bowl. Coat a skillet with sesame oil. Cover the surface of the skillet with the egg. Remove from the pan when the edges of the egg look dry and slightly crisp (like a crepe.) Let cool and slice into thin strips.
  2. Cover the rice burgers in plastic wrap. Microwave for 1 minute. When the burgers are warm, coat both sides with the vinegar.
  3. Wrap the sides of the burgers with the cucumber slices. Sprinkle the egg omelet on top. Next arrange the eel, avocado, chives, fish roe and pickles on the burgers. Garnish with white sesame seeds. Drizzle eel sauce on the burgers as desired.