Chirashi Don Recipe

1. Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently stirring with your hand, until the water runs clear (about 3–4 minutes). Drain well. Transfer rice to a rice cooker or a heavy-bottomed pot. Add 360 ml water. If using a pot, cover, bring to a boil over medium-high heat, then reduce to low and simmer 12 minutes. Turn off heat and let stand, covered, for 10 minutes.

2. Prepare Sushi Vinegar

While the rice cooks, combine 4 tbs rice vinegar, 2 tbs granulated sugar, 1 tsp fine sea salt and 1 tbs mirin (optional) in a small saucepan and warm gently just until sugar and salt dissolve. Do not boil. Remove from heat and let cool slightly.

3. Season Rice

Transfer hot cooked rice to a large shallow wooden or plastic bowl (hangiri or wide bowl). Pour the sushi vinegar evenly over the rice. Using a wooden paddle or spatula, cut and fold the rice gently to mix, fanning the rice as you go to cool it to about body temperature and to give it a glossy sheen (about 3–4 minutes). Cover with a damp towel and keep at room temperature until assembling (no refrigeration).

4. Prepare Fish and Toppings

Keep sashimi refrigerated until ready to assemble. Using a very sharp knife, slice tuna, salmon and yellowtail into thin sashimi slices about 1/8–1/4 inch thick. Halve cooked shrimp lengthwise. Slice avocado and julienne cucumber. If using shiso, stack leaves and roll tightly, then slice thinly (chiffonade). Cut toasted nori sheet into thin strips for garnish.

5. Arrange Sashimi

Spoon 1 to 1 1/4 cups of seasoned sushi rice into each serving bowl and gently press to form an even bed. Artistically arrange slices of tuna, salmon, yellowtail and shrimp over the rice, leaving small gaps for roe and other toppings. Scatter cucumber julienne and avocado slices in the gaps. Add 1–2 tbs ikura and 1 tbs tobiko/masago (if using) on top for color and briny pop. Place pickled ginger and shiso (if using) to the side.

6. Garnish and Serve

Finish and Serve

7. Sprinkle toasted sesame seeds and sliced scallions over the assembled bowls. Lay toasted nori strips on top or to the side. Serve with small dishes of soy sauce and a small amount of wasabi—either mix a little wasabi into your soy sauce or place a dab on the side of the bowl. Serve immediately so sashimi is enjoyed at its freshest.