Salmon and Avocado Chirashi Sushi Recipe

Chirashi Sushi
Salmon and Avocado Chirashi Sushi. Photo Credit: © Judy Ung
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 2 (serves 1)

Salmon and avocado chirashi sushi, is a Japanese dish of salmon sashimi pieces and chopped avocado toppings which are served on top of sushi rice and garnished with different condiments or additional vegetables or seafood. 

This type of colorful sushi is also sometimes referred to as mixed sushi, or in Japanese, bara sushi, which translates to “bara,” meaning scattered (ingredients) over sushi rice.

The key to any chirashi sushi, despite the toppings, is that the rice is seasoned with a sweet vinegar mixture. Included is a simple recipe for sushi rice vinegar.

Most chirashi sushi is made to serve a large number of people, and are great for parties or potlucks. The recipe for this salmon and avocado chirashi sushi is fun because it is served on individual plates and can even be tailored for kids by changing the serving size of the steamed rice, as well as the ingredients.

What You'll Need

  • 2 servings steamed rice
  • Sushinoko (brand) sushi rice mix, or make your vinegar sushi rice with our recipe (follow link for details)
  • 4 to 5 pieces salmon sashimi, cubed
  • 1/4 cup avocado, chopped
  • 2 teaspoons masago (capelin roe/caviar)
  • 2 teaspoons Japanese Kewpie brand mayonnaise, for garnish
  • Kizaminori, thinly sliced dried seaweed
  • Optional Garnishes:
  • Mitsuba (Japanese herb)
  • watercress
  • flat leaf parsley
  • chopped spinach
  • chopped kale

How to Make It

  1. The recipe assumes that steamed rice is available. If you have not done so already, make rice according to your rice cooker’s instructions. Allow the rice to cool slightly.
  2. Sprinkle Sushinoko brand sushi rice mix over the rice, mixing it in with the edge of the rice paddle in slashing motions. Note, this helps to prevent the rice from becoming smashed.
  3. If you are not using powdered sushi vinegar mix, set aside the rice to cool towards room temperature. Meanwhile, make homemade sweet vinegar for the sushi. Recipe available here.
  1. Slice avocado and cube into small pieces. Set aside.
  2. Take the salmon sashimi pieces and cube them into small bite sized pieces.
  3. The sushi rice shouldn’t be hot when garnishing the chirashi toppings over the rice.
  4. Scatter salmon sashimi pieces, avocado cubes, and masago (capelin roe/caviar) over the sushi rice. 
  5. Garnish the chirashi with Kewpie brand Japanese mayonnaise and kizaminori (thinly sliced dried seaweed). Serve immediately.

Suggested Substitutions:

  • For kids, try substituting thinly sliced smoked salmon, or pieces of cooked salmon instead of salmon sashimi.
  • Instead of capelin roe/caviar, try using ikura salmon caviar which is larger than capelin roe. Ikura still adds that beautiful splash of bright orange color to the chirashi.
  • Another caviar to try as a garnish is mentaiko or tarako, which is cod roe and is either salted or spicy. This caviar can also be cooked and then used as a garnish.