Chuka Don Recipe

Rinse the rice under cold water: place rice in a bowl, cover with cold water, swirl with your hand and drain. Repeat 3–4 times until water runs mostly clear.

Drain rice in a sieve for 15 minutes to remove excess water and allow grains to firm up.

Combine the 2 cups rinsed rice and 2.2 cups water in a rice cooker or medium pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes.

While rice rests, heat the rice vinegar, 1 tsp sugar and 1 tsp salt in a small saucepan or microwave until sugar dissolves; cool slightly.

Transfer the cooked rice to a large bowl. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon, using slicing motions to avoid smashing grains. Fan the rice or allow to cool briefly to room temperature (still slightly warm) — this gives the classic slightly glossy texture.

Prepare the protein: shred the imitation crab sticks or chop the cooked shrimp into bite-sized pieces. If using cooked shrimp, pat dry.

Prepare the cucumber: if using a standard cucumber, slice thinly on the bias into half-moons or julienne into matchsticks. If the cucumber seeds are watery, scoop them out first. Measure 1 cup after slicing.

If using wakame, rehydrate per package instructions (usually soak in cold water 5–10 minutes), drain and squeeze out excess moisture. If using lettuce or mizuna, wash and spin dry, then thinly slice or tear.

Slice green onions thinly on the bias; prepare benishoga or pickled ginger by draining well.

Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp mirin, 1 tsp toasted sesame oil, 1 tsp sugar, 1/2 tsp grated ginger and 1/4 tsp grated garlic in a small bowl until sugar dissolves and mixture is homogeneous.

In a mixing bowl large enough to hold the crab/shrimp, cucumber and wakame, combine the prepared toppings. Pour the dressing over them and toss gently until evenly coated. Taste and adjust: add a little more soy for saltiness, vinegar for tang, or sugar for sweetness.

Stir in 1 tsp chili oil (or a sprinkle of shichimi togarashi) and 1 tbsp toasted sesame seeds. If using benishoga, either toss a little into the mixture or reserve to place on top of each bowl for a bright, tangy contrast.

Divide the seasoned rice between 4 bowls (approximately 1/2 cup cooked rice per serving for a light bowl; see servings below). Smooth the surface of each rice portion.

Top each bowl of rice with an even portion of the dressed chuka topping, arranging it attractively.

Garnish each bowl with halved soft-boiled eggs or onsen tamago, strips of nori, additional toasted sesame seeds and the reserved benishoga or pickled ginger. Scatter sliced green onions over the top.

Serve immediately at room temperature. Provide extra soy sauce, chili oil and shichimi on the side for guests to adjust seasoning.