Mentaiko Spring Chirashi-zushi Recipe | A Quick and Gorgeous Cherry Blossom Viewing Bento Made with Scrambled Eggs and Rapeseed Blossoms
This Week's Mentaiko Recipe Vol. 36
Every week, we introduce easy-to-make arrangement recipes that you can enjoy at home, such as seasonal noodle dishes and snacks that are perfect for evening drinks.
This is an original recipe brought to you by the mentaiko manufacturer, Fukuya.
⬇️ Click here for past articles
This is a recipe for a beautiful, spring-colored chirashi-zushi using mentaiko and rapeseed blossoms.
By using scrambled eggs instead of thin egg strips (kinshi tamago), you can achieve a gorgeous finish while saving time.
The spicy mentaiko and the subtle bitterness of the rapeseed blossoms will make you feel the arrival of spring.
It is also perfect for a cherry blossom viewing bento during this season!
🍽️ Mentaiko Spring Chirashi-zushi
Ingredients (for 2 servings)
Household-use mentaiko: 1/3 pack (approx. 36g)
Egg: 1
Sugar: 1/2 tablespoon
Rapeseed blossoms: 1/2 bunch
Ground sesame seeds, sesame oil: 1/2 tablespoon each
Salt: a pinch
Warm rice: 2 servings
Roasted seaweed (nori): 1 sheet
Instructions
Add sugar to the egg, mix, and make scrambled eggs.
Cut the rapeseed blossoms into bite-sized pieces, boil them, and toss with ground sesame seeds, sesame oil, and salt.
Cut the household-use mentaiko into rounds.
Serve warm rice in a bowl, tear the roasted seaweed and place it on top, then arrange (1), (2), and (3) on top.
🌟 Click here for the products used in this recipe
Home-use Mentaiko 440g
This is mentaiko for home use, offering the same delicious taste while using 'kireko' (broken pieces) that vary in shape. It comes in small portions for convenient storage♪
✉️ Delivered in advance via our newsletter every Friday
This recipe was delivered in advance on Friday, March 20, 2026, as part of our 'Weekly Mentaiko Recipe' series in the Fukuya members-only newsletter.
We send out new mentaiko recipes every Friday in our newsletter.
👉 Click here to register as a new Fukuya member
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