Green Chirashizushi Salad

A striking chirashizushi reminiscent of budding leaves and the lush green of springtime. Abound with a variety of beans and peas, this is a wonderful dish to enjoy as a salad.

Green Chirashizushi Salad
Photographed by Shin Ebisu

Recipe by
Yoshihiro Murata



Beans & Tofu




Calorie count is per serving.
Excludes time needed to cool the beans.

Ingredients (Serves 2)

  • 80 g soramame fava beans
  • 40 g green peas
  • 40 g snap peas
  • 40 g green beans
  • 40 g flat beans
  • 150 g cooked rice
  • [Dressing]

    • 1/2 tbsp usukuchi soy sauce
    • 1/2 tbsp lemon juice
    • 1/2 tbsp extra virgin olive oil
    • 1 tsp sugar
    • Japanese mustard, as needed
  • 1 tbsp salt
  • 800 ml water
  • Lemon zest (shredded), as needed
  • Shiso flower spikes, as desired



Shell the soramame fava beans and green peas. Keep the thin skin on the soramame fava beans and make a shallow cut along the black part of each bean. Remove the stems and tough fibers from the snap peas, green beans and flat beans, then cut them into pieces 1 cm long.


In a pot, combine the salt and water to make 2% saltwater and bring to a boil. Boil each vegetable separately, drain and cool. Reserve 1 tbsp of the saltwater.


Cook the snap peas, green beans and flat beans very briefly to leave a nice crunch.


Mix together the ingredients for the [Dressing] along with the reserved saltwater.


In a bowl, combine the rice, boiled vegetables and [Dressing], then give a few quick stirs. Arrange on a plate and serve garnished with lemon zest and shiso flower spikes (if available).