Home Food WAttention X Rakuten Singapore presents WA! Cooking 01: Chirashizushi

WAttention X Rakuten Singapore presents WA! Cooking 01: Chirashizushi

WAttention X Rakuten Singapore presents WA! Cooking 01: Chirashizushi
Image used for illustrative purposes only. <a href="http://i.ytimg.com/vi/2YgvSOp8Jrw/maxresdefault.jpg">Photo source</a>

So you’ve got a craving for Japanese food, sushi in particular, but you don’t feel up to rolling up rice in sheets of seaweed. Well, WAttention and Rakuten Singapore has got the answer for you: chirashizushi.

Sometimes called Chirashi Don, chirashizushi is the simplest, most varied styled of sushi there is. It’s essentially a bowl of sushi rice topped with your favourite sushi ingredients. Chirashi literally means scattered, which is how the ingredients of this dish are served, although sushi chefs tend to take that figuratively since the ingredients are, more often than not, laid out perfectly over the rice. The biggest difference between a chirashizushi and sashimi don is that chirashizushi can have cooked items while the latter does not.

Getting high quality, fresh ingredients for your chirashizushi can be a problem – especially if you don’t have time to go shopping. Fortunately, you can order all these ingredients straight from Japan to your doorstep with Rakuten Singapore.

Chirashizushi Recipe
Serves four


Sushi Rice

2 1/2 cups sushi rice
1/4 cup vinegar
2 tablespoons sugar


1 sheet finely sliced nori (seaweed)
200g sliced Salmon
25g sliced Fugu
100g Ikura 
8 pieces of Snow Crab Leg Meat
8 pieces of Scallops
1 whole Ika (squid) or Tako (octopus) sliced
1 diced cucumber

Kinshi Tamago

2 medium eggs
3/4 tablespoon sugar
3/4 tablespoon sake or dashi or water
3/4 teaspoon corn starch
Pinch of salt


1. Wash, drain and set rice aside for 30 minutes. After that, in rice cooker, add about 2 1/3 cups of water and rice and let soak for another 30 minutes before cooking until done.

2. In the meantime, mix the rice vinegar, sugar and salt in a sauce pan. Cook on low heat until sugar dissolves then let cool.

3. Beat eggs with sugar, sake (or dashi or water), cornstarch and salt together until well combined. Strain the mixture to get a silky smooth texture. Spread a portion of the mixture thinly but evenly over a heated sauce pan and cook on low heat until done. Repeat until egg mixture is used up. Set omelettes aside to cool before slicing into strips. (You can do this step while preparing the rice.)

4. Spread the warm rice on a plate or in a bowl and sprinkle the vinegar mixture evenly over the rice. Fold the rice quickly to make sure the vinegar mixture and rice is well mixed together. Scoop into four bowls, make sure to leave space on to for your toppings.

5. Split your toppings evenly into four portions and arrange them nicely on top of the rice in anyway you like.

6. Serve and enjoy.

Other ingredients you could put in your chirashizushi include katsuo, oysters and masago. To end off your meal, you could serve sakura tea or uji matcha pudding.

From now till 20 Jul ’15, enjoy 30% off storewide at TOYO Seafood.
During check out, use code: GETTOYO30 

Plus, WAttention readers get an exclusive $5 off with min. $30 spend storewide!
During check out, use code: WATRAKUTEN5

Valid until until 31 August 2015.

Interested in buying the ingredients in this recipe, just click on the links!

Rakuten Singapore is part of Rakuten, Japan’s leading Internet services company. With around 40 businesses and services expanding its business to more than 25 countries and regions worldwide, their global footprint starts from Japan to Asia, the Americas and Europe with wide portfolio of services.

*This post is sponsored by Rakuten Singapore.




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