Happy Hinamatsuri (Girls’ Day in Japan)! Even if you use a store-bought mix for your chirashi-zushi, simply topping it with simmered shiitake mushrooms can really boost that homemade feel. And if you add some off-cut sashimi from the supermarket, it becomes even more luxurious!

I once tagged along with a Kyoto Co-op delivery driver and visited about ten households that received dried shiitake mushrooms. When I asked, “What dishes do you usually use dried shiitake in?” everyone answered the same way: “Sushi! When my grandchildren come over, when friends drop by, for local festivals—or just whenever we feel like it. Now that I think about it, we eat it all the time!” (laughs) That’s so Kyoto, the ancient capital!

Many people who love chirashi-zushi prepare just the “fillings” in advance. They make a large batch of toppings, divide them into small portions, then freeze them. All you have to do later is mix sushi vinegar into fresh rice, stir in the thawed fillings—and voilà! Authentic homemade chirashi-zushi in no time. I really recommend prepping the fillings in bulk and freezing them, so you can enjoy chirashi-zushi whenever you want.

Simmered shiitake mushrooms add a wonderful depth of flavor, and you don’t even need a special sushi tub—a wooden cutting board will do, as long as you follow the right recipe.

Making Delicious Sushi Rice the Easy Way on a Wooden Cutting Board