Chirashi Don

Glossy vinegared rice topped with pristine slices of raw fish. The fatty salmon and dense tuna contrast with the crunchy cucumber and the rice's sharp acidity.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 745
• Protein: 46 g
• Carbs: 91 g
• Fat: 22 g

Ingredients

• 400 g White rice ( raw )
• 60 ml Rice vinegar
• 25 g White sugar
• 1 tsp Gray sea salt
• 200 g Oncorhynchus kisutch ( sashimi-style slices )
• 200 g Atlantic bluefin tuna ( sashimi-style slices )
• 8 piece Wild shrimp ( cooked and peeled )
• 2 piece Egg ( as thin omelet )
• 1 tbsp mirin
• 1 piece Persea americana Mill. ( sliced )
• 0.5 piece Cucumber ( julienned )
• 1 piece nori seaweed ( shredded )
• 4 piece shiso leaf optional ( whole )
• 1 tsp wasabi
• 2 tbsp pickled ginger
• 4 tbsp soy sauce
• 4 tbsp Salmon roe ( fresh )

Instructions

1. Washing the rice

   Rinse the white rice in cold water several times. The water must come out perfectly clear, without any trace of starch, to avoid sticky and pasty rice.

2. Cooking and seasoning

   Cook the rice with its volume of water. Once cooked, gently stir in the mixture of rice vinegar, sugar and salt without crushing the grains. The rice should be shiny and lukewarm.

3. Cutting the fish

   Slice the salmon and tuna into 5mm thick strips, in one clean motion with a sharp blade so as not to tear the flesh.

4. Tamago Omelet

   Beat the eggs with the mirin. Cook in a thin layer in a pan, roll and cut into small cubes or thin strips.

5. Preparing the garnishes

   Cut the cucumber into thin sticks and the avocado into regular slices. Thinly slice the nori seaweed into filaments.

6. Plating

   Divide the rice into bowls. Harmoniously arrange the fish, shrimp, omelet, vegetables and salmon roe. Finish with the ginger, wasabi and shiso.

Chef's tips

• Never work with hot rice; it must be at room temperature to avoid cooking the fish on contact.
• Use a fan to cool the rice while folding in the seasoning; this gives it its characteristic gloss.

Storage

Consume immediately. Raw fish does not keep well, and the rice hardens in the refrigerator.