Chirashi Bowl
Chirashi brings several toppings together over seasoned rice without requiring a roll. This home bowl uses a small raw-fish assortment, a cooked omelet, and ready-to-eat vegetables. Each component stays in its own group.
Open recipeThe Sashimee collection
Specialty rolls.
Fifty complete recipes. Choose a familiar favorite, or learn something new.
Recipes in this collection
Futomaki
Futomaki allows several filling lines, but its broad cross-section should remain clear. This home version uses fully cooked egg, drained simmered shiitake, cucumber, and pickled radish.
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Inari Sushi
Inari sushi fills tender seasoned tofu pockets with softly gathered rice. The fried tofu has been simmered, so the finished pocket is soft rather than crisp.
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Pressed Mackerel Sushi
Pressed mackerel sushi layers supple prepared fish over softly pressed rice. This home version buys commercially prepared ready-to-eat shime saba rather than improvising the source’s short salt-and-vinegar treatment.
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Salmon Donburi
This salmon donburi is a cooked rice bowl with a measured soy, mirin, and sake glaze.
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Salmon Roe Gunkan
Salmon roe gunkan uses a narrow nori collar to hold a modest spoonful of commercially prepared ready-to-eat ikura. The rice base stays light and the eggs remain intact. Salted roe still needs reliable cold handling.
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Spicy Scallop Gunkan
This spicy scallop gunkan uses fully cooked scallops rather than a browned exterior around a raw center. A restrained mayonnaise-and-chile coating binds recognizable pieces.
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Temari Sushi
Temari sushi forms small rounded portions with a thin topping wrapped around a light rice center. Food-safe wrap helps the home cook gather the shape without direct repeated handling.
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