DONBURI SASHIMI

SPECIAL ROLL BENTO BOX

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs clear (about 3–4 minutes). Drain 10–15 minutes. Transfer rice to a rice cooker or a heavy pot. Add 2 1/4 cups water and cook according to rice cooker instructions or bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Rinse and cook rice

While rice cooks, combine 3 tbs rice vinegar, 1 1/2 tbs sugar, and 1 tsp fine sea salt in a small saucepan over low heat, stirring until sugar dissolves (do not boil). Transfer cooked rice to a large wooden or heatproof bowl. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using slicing motions to avoid crushing the grains. Fan the rice as you fold (or let it cool uncovered) until it reaches body temperature, about 5–10 minutes.

Season rice

Keep fish chilled until ready. Using a very sharp knife, trim any skin or sinew. Slice the tuna, salmon, and yellowtail into thin, even slices (about 1/8"–1/4" thick), cutting across the grain at a 45° angle. Arrange sliced fish separately on a chilled plate and cover lightly with plastic wrap while assembling to keep cool.

Prepare sashimi

Slice avocado and toss lightly with 1 tsp yuzu or lemon juice to prevent browning. Julienne the cucumber and thinly slice scallions. Have pickled ginger and shredded nori ready.

Prep produce

In a small bowl whisk together 4 tbs soy sauce, 1 tbs mirin, and 1 tsp sesame oil. If using wasabi in the bowl, dissolve 1 tsp wasabi paste into the dressing or serve on the side for individual seasoning.

Make dressing

In a separate small bowl combine 3 tbs mayonnaise with 1 tsp sriracha; adjust heat to taste. Transfer to a squeeze bottle or small bowl for drizzling.

Make spicy mayo (optional)

Divide the seasoned sushi rice between 3 medium bowls (about 1 to 1 1/3 cups rice per bowl). Wet your hands to prevent sticking and gently press rice into an even layer in each bowl.

Portion rice

Top each rice bowl with an assortment of sashimi slices: for 3 servings, distribute approximately 2.5–3 oz tuna, 2 oz salmon, and 1–1.5 oz yellowtail per bowl. Fan slices over the rice. Add sliced avocado, julienned cucumber, pickled ginger, shredded nori, and sprinkle toasted sesame seeds and sliced scallions over each bowl. Drizzle 1 to 1.5 tbs of the soy-mirin dressing over the fish (or serve dressing on the side). If using spicy mayo, add a light zigzag on top.

Arrange sashimi and toppings

Garnish with microgreens or shiso leaves and a light sprinkling of furikake if desired. Serve immediately with small dishes of extra soy sauce and wasabi and lemon wedges on the side.

Finish and serve

Consume sashimi bowls immediately. Any leftover raw fish should be refrigerated and eaten within 24 hours; do not refreeze. Store rice separately at room temperature for up to a few hours or refrigerated in an airtight container for up to 24 hours (note texture changes).

short-grain sushi rice

water (for cooking rice)

rice vinegar

granulated sugar

fine sea salt

fresh sashimi-grade tuna (maguro), thinly sliced

fresh sashimi-grade salmon, thinly sliced

fresh sashimi-grade yellowtail (hamachi), thinly sliced

avocado, sliced

cucumber, julienned

shredded nori (or thin nori strips)

scallions, thinly sliced

pickled ginger (gari)

toasted sesame seeds (white or mixed)

soy sauce (or tamari)

mirin

sesame oil

wasabi paste

yuzu or lemon juice

spicy mayo (optional) — mayonnaise

spicy mayo (optional) — sriracha

microgreens or shiso leaves

furikake (optional)

lemon wedges

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling until water runs nearly clear (about 3–4 minutes). Drain well. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice rests, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer cooked rice to a large shallow bowl (preferably wooden sushi-oke). Gently fold the seasoned vinegar into the rice with a wooden paddle or spatula using cutting and fanning motions to cool the rice to about body temperature. Cover with a damp towel and keep at room temperature until assembly.

Prepare fillings: slice the salmon into long 1/4-inch strips suitable for rolling. Shred or break crab into bite-size strands. Julienne cucumber and slice avocado. Mix 3 tbs mayonnaise with 1 tsp Sriracha (or omit Sriracha) to make a spicy crab mayo; stir the shredded crab and 1 tbs of the mayo together. Reserve remaining mayo for topping.

Lay a bamboo sushi mat on a work surface and cover with plastic wrap. Place one nori sheet shiny side down on the mat. With wet hands, spread about 1/2 cup of sushi rice evenly over the nori leaving a 1-inch strip at the far edge uncovered.

On the rice (centered horizontally, near the edge closest to you) place: a 1/4 of the salmon strips (about 2 oz), 2 tbsp of the spicy crab mixture, a few cucumber julienne, a couple slices of avocado and a sprinkle of green onion. Do not overfill; leave room to roll.

Using the mat, lift the near edge of the nori and roll away from you, tucking the fillings in as you go. Press gently to form a tight cylinder. Roll until the seam closes; use a little water on the exposed nori edge to seal if necessary. Repeat to make 4 rolls.

Place each roll seam-side down and, using a sharp wet knife, slice each roll into 6–8 pieces (for maki or uramaki as preferred). If making an inside-out (uramaki) roll, invert steps: place rice on plastic-wrapped mat, nori on rice, fillings on nori, then roll so rice is outer — finish by pressing rice against tempura flakes and toasted sesame seeds to adhere.

Arrange roll pieces on a plate or bento compartment. Drizzle 3 tbs unagi sauce over the top and dot with the prepared spicy mayo. Sprinkle 2 tbs masago and 1/2 cup tempura flakes over rolls for crunch. Finish with 1 tsp toasted sesame seeds and extra sliced green onion if desired.

In the bento box compartments, place a small mound (about 1/4 cup) of pickled ginger, a small container of soy sauce with 1 tsp wasabi on the side (or wasabi mixed into soy to taste), and 1 cup steamed edamame. Add 1 cup mixed salad greens with a lemon wedge. Arrange the sliced rolls neatly in the main compartment so toppings remain intact.

Serve immediately at room temperature. If packing for later, keep sauces separate and refrigerate; consume within 6–8 hours for best texture when chilled, or up to 24 hours if kept cold. Best enjoyed within the same day.

Tips: Keep hands moist when handling sushi rice to prevent sticking. Use a very sharp knife and wipe it clean between cuts for tidy slices. For a special roll variation, sear the top of the salmon slices briefly with a kitchen torch or lightly brush with mayonnaise and torch for a smoky finish.

Donburi Sashimi

Special Roll Bento Box