Recipe Chirashi Donburi salmon, tuna and sea bream

Name: Recette Chirashi Donburi saumon, thon et daurade
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 tasse (200g) de riz à sushi; 1 1/4 tasse (300ml) d'eau; 2 cuillères à soupe de vinaigre de riz; 1 cuillère à soupe de sucre; 1/2 cuillère à café de sel; 100g de saumon cru de qualité sashimi, coupé en tranches; 100g de daurade crue de qualité sashimi, coupée en tranches; 1 feuille de nori, coupée en fines lamelles (optionnel); Feuille de shiso (optionnel); Gingembre mariné (gari) (optionnel); Wasabi (optionnel); Sauce soja (optionnel)

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Portion

Preparation time

10 minutes

Cooking time

15 minutes

Learn how to prepare a homemade Chirashi Donburi, a colorful, gourmet Japanese bowl of vinegared rice, fresh sashimi, salmon and sea bream. Simple to prepare, this authentic recipe lets you recreate at home the experience of a balanced, fresh and tasty Japanese meal, perfect for a light lunch or a refined dinner. Discover all our tips for harmoniously assembling the ingredients, choosing sashimi-grade fish and personalizing your bowl to suit your tastes.

Image of Recipe Chirashi Donburi salmon, tuna and sea bream

Ingredients

1 cup (200g) sushi rice
1 1/4 cups (300ml) water
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
100g sashimi-grade raw salmon, sliced
100g raw sashimi-grade sea bream, sliced
1 nori leaf, cut into thin strips (optional)
Shiso leaf (optional)
Pickled ginger (gari) (optional)
Wasabi (optional)
Soy sauce (optional)

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Instructions

Rinse the sushi rice in a large bowl of cold water, rubbing gently with your hands. Change the water several times until it runs clear. (You can re-use this water to water your plants or rinse your hair).
If you don't have a rice cooker, drain the rice and place in a saucepan with 1 1/4 cups water. Cover and bring to the boil over medium heat. As soon as the water boils, reduce the heat to minimum and cook for 15 minutes without lifting the lid. Remove from heat and let stand for 10 minutes, still covered.
In a small saucepan, heat the rice vinegar, sugar and salt over low heat until the sugar and salt have dissolved. Pour this mixture over the still-warm cooked rice and stir gently with a wooden spatula to incorporate the seasoning. Leave to cool to room temperature.
Make sure your tuna, salmon and sea bream are of sashimi quality, i.e. fresh and suitable for raw consumption. Cut them into thin slices.
Divide the seasoned sushi rice between two large bowls or plates. Arrange the salmon and sea bream slices harmoniously over the rice.
Add a small portion of pickled ginger on the side, and shiso and nori leaves (if used).
Serve the chirashi with wasabi and soy sauce on the side, so that everyone can season to their own taste.

Recipe notes

"Chirashi" means "scattered" in Japanese, referring to the way the ingredients are arranged randomly on the rice, as opposed to the more orderly traditional sushi. This dish is often prepared at home in Japan, as it is quick and easy to make, and allows the use of a variety of fresh ingredients available. It's a very flexible dish that can be adapted to suit tastes and seasons. It is also prepared for celebrations and festivities, notably during the Hinamatsuri (doll festival) in Japan, where it is traditionally eaten to wish young girls good health and prosperity.

Centenary Intense Soy Sauce ⋅ Asarisasuke Shoten ⋅ 200ml

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