Chirashi Don Recipe

Rinse and cook rice

Rinse 2 cups short-grain rice under cold water until the runoff is nearly clear (about 5–6 rinses). Drain and transfer rice to a rice cooker or heavy saucepan. Add 2.2 cups water and a piece of kombu if using. Let soak 20–30 minutes for best texture, then cook according to your rice cooker instructions or bring to a simmer, cover and cook 12–14 minutes on low on the stovetop. Let rest, covered, 10 minutes off heat.

Make sushi vinegar and season rice

While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan or microwave briefly just to dissolve sugar and salt. Do not boil. When rice is cooked, transfer to a large, shallow wooden or plastic bowl (sushi oke) or wide bowl. Remove kombu. Gently fold the vinegar mixture into the rice with a wooden spatula using cutting and fanning motions to cool rice to near room temperature and give a glossy texture. Cover loosely with a damp towel to keep warm and moist.

Prepare shiitake: thinly slice or quarter 4 fresh shiitake caps. In a small saucepan combine 1/2 cup dashi (or water), 2 tbs soy sauce, 1 tbs mirin, 1 tsp sugar and 1/2 tsp sesame oil. Bring to a gentle simmer, add mushrooms and cook until tender and liquid reduces slightly, about 5–7 minutes. Remove from heat and let cool. Reserve 2–3 tablespoons of the cooking liquid to drizzle over the finished bowl if desired.

Prepare sashimi and other toppings: Using a very sharp knife, slice salmon, tuna and hamachi into bite-size sashimi pieces (about 1/4-inch thick, 1–1.5 inch long). Butterfly cooked shrimp if using. Slice tamago into even slices. Julienne 1/2 cup cucumber and thinly slice scallions. Cut a sheet of toasted nori into thin strips for garnish. Keep all raw fish chilled until plating.

Taste and safety note: If you are not using sushi-grade fish intended to be eaten raw, sear or cook protein to safe temperatures or substitute cooked items.

Portion rice: Divide the seasoned sushi rice among two large donburi bowls (about 1 to 1 1/4 cups finished rice per bowl, depending on desired serving).

Arrange toppings: Neatly arrange slices of salmon, tuna, hamachi, butterflied shrimp and tamago over the rice, leaving small gaps so the colors show (typical chirashi-style scatter). Add the simmered shiitake mushrooms and distribute cucumber, pickled ginger and scallions. Sprinkle black sesame seeds and place nori strips on top. Add a small dab of wasabi to the side of each bowl.

Finish: Optionally drizzle 1–2 tablespoons of the reserved shiitake cooking liquid or a light spoon of soy sauce over the fish (do not oversalt — provide soy on the side). Serve immediately with extra soy sauce and pickled ginger.