Chirashizushi in a cup カップ寿司

Ingredients

• 320 g (2 cups)cooked rice
• 30 ml (2 tbsp)rice vinegar
• 12.5 g (1 tbsp)sugar
• 2.5 g (½ tsp)salt
• As neededatsuyakitamago, diced small, or 2 boiled eggs
• ½tomato, diced small
• 35 g (¼ cup)edamame
• 15 ml (1 tbsp)sakura denbu
• 7.5 ml (½ tbsp)green shallots, finely chopped, for garnish

Instructions

1. 1

   Cook the rice

   Cook the rice according to your rice cooker’s instructions. The original method suggests adding a small piece of kombu for stock.

2. 2

   Mix the seasoning

   In a small bowl, combine the rice vinegar, Natvia (sugar) and salt, mixing well to make sushi vinegar.

3. 3

   Season the rice

   While the rice is still hot, pour the sushi vinegar over it and mix thoroughly.

4. 4

   Cool the rice

   Set the seasoned rice aside to cool.

5. 5

   Dice the toppings

   Cut the topping ingredients into small pieces, about 5 mm by 5 mm.

6. 6

   Fill the cups

   Spoon a cup of cooked, cooled rice into a serving cup.

7. 7

   Add the toppings

   Arrange the finely diced ingredients on top of the rice.

8. 8

   Finish the cups

   Garnish with thin, small strips of seaweed and shiso leaves if available.

What is chirashizushi?

Chirashizushi means scattered sushi: seasoned sushi rice topped with an assortment of ingredients rather than rolled into sheets of seaweed. It is a Japanese dish, and serving it in cups turns the toppings into colourful individual portions.

This version pairs tangy rice with egg, tomato, edamame and sakura denbu. The mix of colours and textures makes each cup appealing while keeping assembly straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 363 calories, 8g protein, 75g carbs, 1g fat.

Most of the carbohydrates come from the rice, while the egg and edamame provide some protein; the listed ingredients are low in fat overall. Pair a cup with extra vegetables or a simple salad for a more balanced plate.

Seasoning the rice

Sushi vinegar: Mix the rice vinegar, sugar and salt until well combined, then distribute it over the rice while the rice is hot. Mixing at this stage helps the grains take on the seasoning.

Cooling: Let the rice cool before assembling the cups so the toppings stay fresh-looking and the finished dish is comfortable to eat.

Choosing the toppings

Egg: Atsuyakitamago gives the cups a sweet, savoury topping; boiled eggs are offered as an alternative. Dice the egg small so it is easy to eat with a spoonful of rice.

Colour: Tomato and edamame add contrasting colours and textures. Sakura denbu contributes a sweet, delicate finish, while finely chopped green shallots are listed as a garnish.

Getting neat, even pieces

Small dice: Aim for pieces around 5 mm by 5 mm, as directed in the method. Similar-sized toppings are easier to distribute across the cups and give each serving a mix of flavours.

Gentle mixing: Stir the vinegar into the hot rice thoroughly, but avoid crushing the grains. Keeping the grains intact helps the rice remain distinct beneath the toppings.

Assembling the cups

Rice base: The method calls for a cup of cooked, cooled rice in each serving cup. Settle it into the cup without pressing it into a dense block.

Topping layer: Scatter the diced ingredients over the rice rather than mixing them through. This keeps the ingredients visible and makes the cups easy to serve individually.

Serving ideas

Serve the cups soon after assembly, while the toppings are fresh and distinct. A simple miso soup or lightly dressed greens can round out the meal without competing with the seasoned rice.

For a shared table, set out the cups as individual portions. The layered presentation also works well for a casual gathering.

Recipe notes & tips

• Use freshly cooked rice and season it while it is still hot.
• Taste the sushi vinegar before adding it, since the sugar and salt should be well dissolved.
• Cool the rice before adding the toppings.
• Cut the toppings into similarly sized pieces for an even layer.
• Keep the cups loosely filled so the rice is easy to scoop.
• If using boiled eggs, let them cool before dicing.

Variations

• Boiled egg: Use the suggested boiled eggs instead of atsuyakitamago.
• Kombu rice: Add a small piece of kombu to the rice while it cooks, as suggested in the method.
• Extra colour: Arrange the tomato and edamame in separate patches for a more defined topping layer.
• Seaweed finish: Add thin strips of seaweed as described in the method.
• Shiso garnish: Use shiso leaves for the optional garnish when you have them.

Common mistakes to avoid

• Seasoning cold rice: Add the sushi vinegar while the rice is hot so it mixes in readily.
• Serving the rice hot: Let it cool before assembling to keep the toppings fresh.
• Uneven dicing: Cut the toppings to roughly 5 mm pieces so they distribute evenly.
• Overmixing: Stir in the vinegar without crushing the rice grains.
• Packing the cups tightly: Spoon in the rice gently so it remains easy to eat.

How to store

Store the rice and toppings separately in covered containers in the refrigerator and assemble close to serving time. For best texture, eat the assembled cups the same day; chilled sushi rice can become firm, so allow it to lose its chill before serving rather than reheating the assembled dish.

Frequently asked questions