Shake Don Recipe

1. Rinse rice

Place 2 cups short-grain rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling by hand, until the water runs almost clear (about 4–6 rinses). Drain for 10 minutes.

2. Cook rice

Combine rinsed rice and 360 ml water in a heavy-bottomed pot or rice cooker. If using a pot, bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

3. Season rice

While rice rests, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small saucepan or microwave until sugar dissolves. Transfer rice to a large shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a cutting motion using a rice paddle or spatula, fanning the rice to cool quickly to body temperature. Cover with a damp towel and keep warm.

4. Prepare salmon

Using a very sharp knife, trim any remaining silver skin and remove visible bloodline from the salmon. Slice into 1/4-inch (6 mm) thick sashimi slices or bite-size cubes depending on preference. Keep chilled until ready to dress.

5. Make dressing

In a small bowl combine 3 tbs soy sauce, 1 tbs mirin and 1 tsp sesame oil. Stir together. Reserve 1 tbs of dressing for serving and use the rest to lightly toss with the salmon if you want a dressed donburi (optional).

6. Dress salmon (optional)

If dressing salmon: place sliced salmon in a bowl, pour most of the soy-mirin mixture over it and toss gently to coat. Let sit 2–3 minutes to absorb flavors. Do not marinate longer than 10 minutes to preserve texture.

7. Prepare toppings

Thinly slice 2 scallions, toast 1 tsp sesame seeds in a dry pan over medium heat until fragrant (about 1 minute), slice cucumber into thin matchsticks and cut 2 nori sheets into thin strips if using. Have pickled ginger and wasabi ready.

8. Divide the seasoned sushi rice between 2 bowls (about 1 cup cooked rice per bowl, yields 2 servings). Wet your hands with water mixed with a little rice vinegar to prevent sticking and shape the rice into a slight mound in each bowl.

9. Arrange the salmon slices or cubes over the rice in an even layer. If you reserved 1 tbs dressing, drizzle a little over each bowl now.

10. Scatter sliced scallions, toasted sesame seeds and 1 tsp furikake over the salmon. Add cucumber on the side, a small pile of pickled ginger, a dab of wasabi and nori strips if using. Serve with lime or lemon wedges on the side for squeezing.

11. To eat: mix gently so rice, salmon and toppings distribute, and dip additional bites into soy if desired.