This vegan chirashi sushi is my plant-based version of a traditional Japanese celebration dish, made with colorful vegetables, umami-rich mushrooms, and seasoned sushi rice.
Instead of fish and eggs, this recipe uses a flavorful combination of simmered vegetables, dried shiitake mushrooms, and homemade soy sauce koji to create layers of savory depth in every bite.
The finishing touch is homemade Vegan Kinshi Tamago (shredded egg crepe), scattered on top with colorful vegetables like a little flower garden.
In Japan, chirashi sushi is often enjoyed for special occasions such as Hinamatsuri (Girls' Festival), birthdays, and family gatherings. This vegan version brings the same festive feeling to the table while being completely plant-based.
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🍱 What is Chirashi Sushi?
Chirashi sushi (ちらし寿司), which literally means "scattered sushi," is a traditional Japanese sushi dish made by scattering colorful ingredients over seasoned sushi rice.
Unlike nigiri sushi or rolled sushi, chirashi sushi does not require shaping or rolling the rice. Instead, various ingredients are scattered over seasoned sushi rice, making it a beautiful and approachable dish for celebrations.
In Japan, chirashi sushi is especially associated with Hinamatsuri, the Girls' Festival held in early March, but it is also a popular choice for birthdays and family gatherings.
There are many styles of chirashi sushi. Some versions feature seafood and other toppings arranged over the sushi rice, while others mix cooked, seasoned vegetables and mushrooms into the sushi rice before adding colorful garnishes on top. This recipe follows the latter style.
🌼 Ingredients
This vegan chirashi sushi is made with three main components: sushi rice, a savory gomoku filling, and colorful toppings for decoration.
Sushi Rice
- Rice
- Water
- Rice vinegar
- Sugar (I use light brown sugar, but any sugar works)
- Salt
Gomoku Sushi Filling (Seasoned Vegetables)
Gomoku means "five ingredients" in Japanese. This savory filling combines vegetables, mushrooms, and deep-fried tofu simmered in a sweet and savory sauce. The dried shiitake mushrooms add a deep umami flavor that makes the sushi rice especially satisfying.
Vegetables and Mushrooms
- Burdock root (gobo)
- Carrot
- Aburaage (thin deep-fried tofu pouch): If you live outside Japan, you can often find it in the freezer section of Asian grocery stores.
- Maitake mushrooms
- Dried shiitake mushrooms
Seasoning
- Soy Sauce Koji: This homemade Japanese fermented seasoning adds rich umami flavor and a deep savory taste to dishes. It is made by combining rice koji and soy sauce, then allowing it to ferment and mature. The resulting seasoning has a complex flavor similar to dashi soy sauce and can be used in many dishes, such as bamboo shoot rice and wasabi soy sauce dressed yam.
- Mirin (sweet cooking rice wine)
- Powdered kokuto（Okinawan black sugar)
- Sake
- Shiitake soaking water
- Oil
Decorative Toppings
The toppings are what make chirashi sushi look festive. Feel free to arrange them however you like — this is where you can enjoy the creative side of this dish.
- Vegan Kinshi Tamago (shredded egg crepe): Made with chickpea flour, this vegan egg-style topping creates a beautiful yellow color even without turmeric.
- Sweet Pickled Onions: These beet-colored pickled onions are best prepared at least one night ahead. The longer they marinate, the sweeter and milder the flavor becomes.
- Snow peas: Boil in advance, then drain well and remove excess moisture before decorating.
For exact amounts, please check the printable recipe card👇
🎎 Instructions
Prepare the ingredients ahead, then make the sushi rice, gomoku filling, and decorations.
- Prepare the ingredients: Soak the dried shiitake mushrooms and prepare the Sweet Pickled Onions the day before. Prepare the Vegan Kinshi Tamago and boil the snow peas in advance.
- Make the sushi rice: Transfer the freshly cooked rice to a large bowl or shallow dish. Mix rice vinegar, sugar, and salt to make the sushi rice seasoning, then gently fold it into the rice with a rice paddle until absorbed.
- Prepare the filling ingredients: Cut the vegetables, mushrooms, and aburaage into appropriate sizes for the filling. Create flower-shaped carrot slices for decoration and finely chop the remaining pieces to add to the filling.
- Cook the gomoku filling: Stir-fry the ingredients, then simmer them with soy sauce koji, seasonings, and shiitake soaking liquid until well seasoned and most of the liquid has evaporated.
- Mix the filling with the sushi rice: Remove the flower-shaped carrots from the filling for decoration, then gently mix the warm sushi rice and gomoku filling.
- Decorate: Place the chirashi sushi on a serving plate and garnish with Vegan Kinshi Tamago, snow peas, flower-shaped carrots, and Sweet Pickled Onions.
🎏 Storage
This vegan chirashi sushi is best enjoyed fresh, when the flavors and colorful toppings are at their best. It can also be kept in the refrigerator overnight, although the rice may become a little firmer when chilled.
For longer storage, remove the garnishes, wrap the chirashi sushi in individual portions, and freeze.
🎋 Questions
Shojin sushi is a traditional Japanese vegetarian sushi made without animal products. This Vegan Chirashi Sushi follows the same plant-based approach, using vegetables, mushrooms, and fermented seasonings instead of fish and eggs.
Nigiri sushi is shaped by hand, while maki sushi is rolled with a bamboo mat. Chirashi sushi literally means “scattered sushi.” It is a type of sushi where various ingredients are scattered over seasoned sushi rice. Some home-style chirashi sushi recipes, including this one, mix seasoned vegetables and other ingredients into the sushi rice before adding colorful toppings.
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📖 Recipe Card
Vegan Chirashi Sushi (scattered sushi)
Equipment
- Bowl
- rice cooker
- Rice paddle
- Yukihira saucepan - (15cm)
- Chopsticks
- flower-shaped cookie mold
- cutting board
- kitchen knife
Ingredients
Sushi Rice
- 300 g rice
- 360 ml water
A. Sushi Seasoning
- 2⅔ tablespoon rice vinegar
- 2⅔ tablespoon light brown sugar (or any sugar you like)
- 1 teaspoon salt
Gomoku Filling (Seasoned Vegetables)
- 20 g dried shiitake mushrooms
- 400 ml water (for soaking shiitake mushrooms)
- 40 g aburaage (thin deep-fried tofu pouch)
- 70 g carrot
- 70 g burdock root
- 50 g maitake mushrooms
- 2 teaspoon oil (for stir-frying)
B. Gomoku Filling Seasoning
- 2 tablespoon soy sauce koji
- 2 tablespoon mirin
- 1 tablespoon sake
- 2 teaspoon powdered kokuto（Okinawan black sugar)
Decoration
Instructions
Preparation
- Prepare Sweet Pickled Onions the night before.
- Soak dried shiitake mushrooms in water for about 5 hours or overnight. Keep the soaking liquid for cooking the filling.20 g dried shiitake mushrooms400 ml water
- Prepare Vegan Kinshi Tamago (shredded egg crepe).
- Boil snow peas and drain well.
Make Sushi Rice
- Cook rice using the sushi rice setting on your rice cooker, or use slightly less water than usual to make firmer rice.300 g rice360 ml water
- Mix A (rice vinegar, sugar, and salt) to make the sushi seasoning.2⅔ tbsp rice vinegar2⅔ tbsp light brown sugar1 tsp salt
- Once the rice is cooked, transfer it to a flat plate or bowl. Add the sushi seasoning and gently fold with a rice paddle until absorbed.
Make Gomoku Filling
- Scrub the burdock root well to remove any dirt (you can use a piece of aluminum foil to gently rub the surface). Cut it into thin strips or shave it with a peeler.70 g burdock root
- Blanch the aburaage to remove excess oil, squeeze out the water, and cut into thin strips.40 g aburaage
- Thinly slice the rehydrated shiitake mushrooms and cut or break the maitake mushrooms into bite-sized pieces.50 g maitake mushrooms
- Slice the carrots into 1–2 mm thick slices and cut them into flower shapes using a small cookie cutter. Finely chop the carrot scraps and add them to the filling.70 g carrot
- Heat oil in a pan and lightly stir-fry the prepared ingredients.
- Add B. Gomoku Filling Seasoning and the reserved shiitake soaking liquid.
- Bring to a boil, then reduce the heat and simmer until most of the liquid has evaporated, stirring occasionally.
Combine Sushi Rice and Filling
- Remove the flower-shaped carrot slices from the filling for decoration.
- While the rice is still warm, gently mix the sushi rice and filling with a rice paddle.
Decoration
- Place the rice on a serving plate.
- Garnish with Vegan Kinshi Tamago, snow peas, flower-shaped carrots, and Sweet Pickled Onions!
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
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Yururi says
I made it without the garnish and it was delicious even cold!
Vegin Vegan Vegun! says
Thank you for making it. I'm glad you liked it ^ ^.