Chrashi Don Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently agitating, until water runs almost clear (3–4 minutes). Drain 10–15 minutes. Combine rinsed rice and 2.2 cups water in a heavy pot or rice cooker. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar, 1.5 tsp granulated sugar, and 1 tsp sea salt in a small saucepan or microwave just to dissolve sugar (do not boil). Transfer cooked rice to a shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a cutting motion using a rice paddle or spatula to avoid crushing grains. Fan the rice or let it cool to about body temperature (~20–25 minutes). Cover with a damp cloth to keep moist.

Slice sashimi

Using a very sharp knife, slice sushi-grade fish into thin slices or small bite-sized cubes depending on preference. Keep fish cold on a plate over ice or refrigerated until assembly. Total sashimi weight in this recipe serves 2–3.

Prepare vegetables

Julienne 1 cup cucumber and shave or shred about 3 oz daikon. Thinly slice scallions and cut avocado into thin slices. Toss mixed salad greens lightly if desired and pat dry. Cut nori sheets into thin strips. Toast sesame seeds in a small dry skillet over low heat 1–2 minutes until fragrant; set aside.

Make dressing / dipping sauces

In a small bowl combine 4 tbs light soy sauce and 1 tbs mirin; stir to combine. For ponzu option, substitute 2 tbs ponzu for part or all of soy+mirin to add citrus. For spicy mayo, mix 2 tbs mayonnaise with 1/2 tsp sriracha (adjust heat to taste). Place a small amount of wasabi paste on the side for individual mixing with soy if desired.

Optional sesame oil drizzle

Combine 1 tsp sesame oil with a teaspoon of soy or ponzu if you want a nutty finishing drizzle for the bowl.

Portion about 1 to 1 1/4 cups seasoned sushi rice into each serving bowl (this recipe makes approximately 3 bowls). Gently spread rice to make an even base.

Arrange mixed salad greens, julienned cucumber, shredded daikon, and avocado slices in sections on top of the rice, leaving room in the center or around the edges for sashimi.

Neatly place the assorted sashimi slices (tuna, salmon, yellowtail, optional scallop/octopus) on top of the rice and salad. You can alternate colors and textures for an attractive presentation.

Scatter thin nori strips, toasted sesame seeds, and sliced scallions over the top. Add small dollops of pickled ginger at the side of the bowl and tuck in shiso leaves or cilantro if using.

Drizzle a little of the soy+mirin mixture or ponzu around the fish (about 1 tsp per bowl) and add a few drops of sesame oil if desired. For spice lovers, dot or drizzle spicy mayo over some pieces. Serve extra soy/ponzu, wasabi and pickled ginger on the side.

Serve immediately while rice is slightly warm or at room temperature. Provide small plates and chopsticks — diners may mix the bowl lightly before eating.