Chirashi Don Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs almost clear (about 6–8 rinses). Drain 10 minutes. Combine rinsed rice and 480 ml water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, then reduce to low, cover tightly, and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 5 tbs rice vinegar, 2 tbs sugar, and 1 tsp salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a large shallow container or bowl. Gently fold in the vinegar mixture with a wooden spatula using cutting-and-fanning motions to cool the rice to near room temperature (about 10 minutes). Cover with a damp towel to keep from drying.

Prepare sashimi

Keep fish chilled until assembling. Using a very sharp knife, slice salmon and tuna against the grain into 4–6 thin sashimi slices each (about 20–25 g per slice). Slice cooked octopus thinly. If using whole amaebi, trim and devein if needed and pat dry. Keep roe (ikura, tobiko) chilled in small bowls.

If you prefer a light seasoning for some pieces: combine 2 tbs light soy sauce, 1 tbs mirin, 0.5 tsp toasted sesame oil and 1 tsp lemon juice in a small bowl; briefly brush or drizzle over selected sashimi pieces just before placing on rice (do not soak).

Prepare vegetables and garnishes: seed and julienne cucumber, thinly slice shiso leaves and scallions, cut nori sheet into thin strips. Toast 1 tbs sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden — about 1–2 minutes. Set aside to cool.

Arrange pickled ginger in a small mound for each bowl or plate; keep separate from the rice to avoid flavoring the whole dish.

Divide seasoned sushi rice among 4 shallow bowls (about 1 to 1¼ cups rice per serving). With wet hands or a rice paddle, gently shape the surface to make a slight well in the center.

Artistically arrange sashimi and seafood over the rice: fan the salmon slices on one side, place tuna slices beside them, tuck octopus and amaebi into other spots. Spoon ikura and tobiko in small clusters on top. Scatter julienned cucumber, sliced shiso, nori strips, scallions and toasted sesame seeds across the bowl. Place pickled ginger on the rim or in a small gap.

If desired, serve light soy-mirin dressing on the side for dipping or drizzling. Offer wasabi paste so each diner can mix a small amount into their soy or apply to fish as preferred.

Serve immediately at room temperature. Leftover sashimi should be refrigerated and consumed same day; do not store assembled chirashi for more than a few hours.