Chirashizushi
Chirashizushi (ちらし寿司, "scattered sushi") is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi). There is no set formula for the ingredients; they are either chef's choice or specified by the customer. It is commonly eaten because it is filling, fast and easy to make. Chirashizushi also often varies regionally. It is eaten annually on Hinamatsuri in March.
Edomae chirashizushi (Edo-style scattered sushi) is served with uncooked ingredients which are arranged artfully on top of the sushi rice in a bowl.
Gomokuzushi (Kansai-style sushi) consists of cooked or uncooked ingredients mixed in the body of rice in a bowl.
Sake-zushi (Kyushu-style sushi) is a variety where instead of rice vinegar, rice wine is used in the mixture of the rice, and is topped with shrimp, sea bream, octopus, shiitake mushrooms, bamboo shoots and shredded omelette.
Edomae chirashizushi (Edo-style scattered sushi) is served with uncooked ingredients which are arranged artfully on top of the sushi rice in a bowl.
Gomokuzushi (Kansai-style sushi) consists of cooked or uncooked ingredients mixed in the body of rice in a bowl.
Sake-zushi (Kyushu-style sushi) is a variety where instead of rice vinegar, rice wine is used in the mixture of the rice, and is topped with shrimp, sea bream, octopus, shiitake mushrooms, bamboo shoots and shredded omelette.
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