Chirashi Don

Name: Chirashi Don
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 300g Sushi Rice, short-grain, uncooked; 360ml Water; 1 piece of Kombu, 5 x 5 cm, optional; 45ml Rice Vinegar; 2 tbsp Sugar; 1 tsp Salt, fine; 100g Tuna, sashimi-grade, sliced (maguro); 100g Salmon, sashimi-grade, sliced; 100g White Fish, sashimi-grade, sliced, e.g., sea bream/hamachi; 8 slices of Tamagoyaki, Japanese sweet omelet; 1/2 Cucumber, thinly sliced; 1 sheet of Nori, cut into fine strips; 2 tbsp Ikura, salmon roe; 4 leaves of Shiso, optional but traditional; 9 slices of Pickled Ginger, gari; 4 tbsp Soy Sauce, for dipping/drizzling; 2 tsp Wasabi

Chirashi Don is a vibrant, elegant Japanese scattered sushi bowl that layers glossy seasoned rice with an array of fresh sashimi, sweet tamagoyaki and bright garnishes. Each spoonful delivers contrasting textures — silky fish, popping ikura, crisp cucumber and fragrant shiso — finished with soy and a hint of wasabi. It’s an easy, beautiful way to enjoy sushi at home.

Chirashi Don is a vibrant, elegant Japanese scattered sushi bowl that layers glossy seasoned rice with an array of fresh sashimi, ... Show more

Traditional Japanese Recipe

Health Grade

B · Healthy

Rating

4.0

Time

50 min

Price

32,42 €

Calories

1091 kcal

high protein

low sugar

date night

clean eating

Method

Rinse the rice

Put the Sushi Rice in a bowl, add cold Water, and swish it around with your hand. Pour off the cloudy water and repeat several times until the water runs mostly clear, then drain well.

Cook the rice

Combine the rinsed rice with the measured Water and the optional Kombu in a saucepan with a tight lid. Bring it to a boil over medium heat, then cover, turn the heat to low, and simmer for 15 minutes. Take the pot off the heat and let it stand, covered, for 10 minutes so the grains finish steaming.

Mix sushi vinegar

Stir the Rice Vinegar with the Sugar and Salt until the sugar and salt dissolve as much as possible. A few extra stirs are fine if you still see tiny grains.

Season the rice

Transfer the cooked rice to a wide bowl, discard the kombu, and drizzle over the sushi vinegar. Fold gently with a rice paddle or spatula, using cutting motions so the grains stay intact, until the rice looks glossy and evenly seasoned. Fan it briefly so it cools to warm, not hot.

Prep the toppings

Keep the fish cold, then slice the Tuna, Salmon, and White Fish into neat bite-size sashimi pieces if they need trimming. Cut the Cucumber into thin slices, cut the Nori into fine strips, and, if needed, slice the Tamagoyaki into tidy pieces. Set the Shiso leaves and Pickled Ginger aside so everything is ready to arrange.

Assemble the bowls

Divide the seasoned rice between two bowls and gently mound it. Arrange the tuna, salmon, white fish, tamagoyaki, cucumber, and shiso over the rice in colorful sections, then finish with the nori strips and spoon the ikura on top. Serve with Soy Sauce and Wasabi on the side, and let everyone add the pickled ginger to taste.