Chirashi Donburi Recipe
Rated 5.0 stars by 1 users.
Portion
2
Preparation time
20 minutes
Cooking time
15 minutes
Chirashi Donburi is a Japanese sushi bowl consisting of vinegared rice topped with fresh fish, vegetables, and colorful garnishes. In this version, salmon, raw shrimp, atsuyaki tamago, cucumber, and shiso leaves combine to create a fresh, balanced, and visually stunning dish.
Ingredients
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200 g Japanese white rice
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2 tablespoons rice vinegar
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1 tablespoon sugar
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1/2 teaspoon salt
100 g fresh salmon, thinly sliced
2 raw shrimp, peeled and cleaned
1/2 cucumber, cut into thin slices or sticks
2 slices of atsuyaki tamago (thick Japanese omelet)
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1 sheet of nori seaweed, cut into thin strips
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A few shiso leaves
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1 teaspoon white sesame seeds
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Wasabi (to taste)
Pickled ginger to accompany
Instructions
Prepare the vinegared rice
- Cook the white rice according to the instructions.
- While still warm, mix together the rice vinegar, sugar, and salt. Allow to cool to room temperature.
Prepare the toppings
- Cut the salmon into thin slices.
- Peel and clean the shrimp.
- Slice the cucumber and atsuyaki tamago into thin strips.
- Cut the nori seaweed into thin strips.
Assemble the Chirashi Donburi
- Place the vinegared rice in a bowl.
- Arrange the salmon, shrimp, cucumber, and omelet harmoniously on top of the rice.
- Add the strips of nori, shiso leaves, sesame seeds, and a little wasabi.
- Serve with pickled ginger on the side.
Recipe notes
For an even fresher bowl, keep the salmon and shrimp in the refrigerator until the last minute.
Shiso adds a unique aroma that perfectly complements raw fish.
You can add a little light soy sauce or ponzu to enhance the flavor just before serving.
For an attractive presentation, alternate colors and textures by arranging the garnishes in a fan shape on top of the rice.
Our recommendations for this recipe:
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