Literally meaning ‘escattered sushi’, this differs from the other main kinds of sushi in that it is served in a bowl, with the vinegared rice being topped with an assortment of toppings, most typically raw fish.


Serves: 3-4

  • 250g sushi rice
  • some wasabi

[ Toppings ]

  • 3 slices tuna (20g each)
  • 2 slices sea bream (15g each)
  • 1 ark shell
  • 1 scallop
  • 1 shrimp
  • 1 slice squid
  • 2 slices rolled omelette


  1. Pour 70ml hot water over the squid to parboil, and prepare the seafood according to the Nigirizushi recipe.
  2. Make the rolled omelette in the same way as for the Egg Nigirizushi, and cut 2 x 3cm width slices.
  3. Arrange all the toppings on the rice and serve in a bowl, garnish with wasabi. This dish is eaten with chopsticks.