Chirashi Don Recipe
Chef’s choice selection of today’s fresh fish over sushi rice
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Ingredients
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Sushi Rice
Fish Selection
Garnishes
Method
Prepare Sushi Rice
Rinse Rice
Rinse the sushi rice under cold water in a fine-mesh sieve until the water runs clear. This removes excess starch.
Cook Rice
Combine the rinsed rice and water in a medium saucepan. Bring to a boil over medium heat.
Simmer Rice
Once boiling, reduce the heat to low, cover, and simmer for about 18 minutes, or until the water is absorbed.
Let it Sit
Remove the saucepan from the heat and let it sit, covered, for an additional 10 minutes.
Season Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a wooden spoon or spatula.
Cool Rice
Spread the rice out on a baking sheet to cool to room temperature.
Prepare Fish
Slice Fish
Use a sharp knife to slice the fresh salmon, tuna, yellowtail, and scallops into thin sashimi pieces.
Prepare Shrimp
If using raw shrimp, peel and devein them. For cooked shrimp, simply slice them in half lengthwise.
Assembly
Base Layer
In a bowl, place a generous portion of sushi rice as the base.
Arrange Fish
Artfully arrange the sliced fish on top of the sushi rice.
Add Nori
Cut nori sheets into strips and place them on top of the fish.
Garnish
Garnish with pickled ginger, a dollop of wasabi, sesame seeds, and sliced green onions.