Donburi Sashimi Recipe

Rinse and cook rice

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.

Season 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.

Prepare sashimi

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.

Prep produce

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.

Make dressing

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 spicy mayo (optional)

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.

Portion rice

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.

Arrange sashimi and toppings

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.

Finish and serve

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.

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).