Chirashi Don
Ingredients
- 400 gWhite rice (raw)
- 60 mlRice vinegar
- 25 gWhite sugar
- 1 tspGray sea salt
- 200 gOncorhynchus kisutch (sashimi-style slices)
- 200 gAtlantic bluefin tuna (sashimi-style slices)
- 8 pcWild shrimp (cooked and peeled)
- 2 pcEgg (as thin omelet)
- 1 tbspmirin
- 1 pcPersea americana Mill. (sliced)
- 0.5 pcCucumber (julienned)
- 1 pcnori seaweed (shredded)
- 4 pcshiso leaf (whole)
- 1 tspwasabi
- 2 tbsppickled ginger
- 4 tbspsoy sauce
- 4 tbspSalmon roe (fresh)
Method
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.
- 1
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
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
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
Beat the eggs with the mirin. Cook in a thin layer in a pan, roll and cut into small cubes or thin strips.
- 5
Cut the cucumber into thin sticks and the avocado into regular slices. Thinly slice the nori seaweed into filaments.
- 6
Divide the rice into bowls. Harmoniously arrange the fish, shrimp, omelet, vegetables and salmon roe. Finish with the ginger, wasabi and shiso.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Raw fish does not keep well, and the rice hardens in the refrigerator.
