While my teachers took the traditional route both in toppings and a mastery of displaying them, you don’t need any sushi bar knife skills to make a great version of your own. Many home cooks will add simple cooked vegetables and proteins such as bamboo shoots, lotus roots, carrots, mushrooms, or asparagus, fried or fresh tofu, fish cakes, flakes nori or bonito, daikon sprouts, toasted sesame seeds, flaky sea salt, or herbs. Some feature sauces drizzled on top. Whatever is in the fridge or in season can inspire a topping, or a theme. Chirashi takes it all.