If you are a sushi lover like me, you should definitely try making this bowl. It is honestly the most ideal dish for me among all Japanese food. To be honest, I would not mind adding even more sashimi, but I held back a little so it would look better in photos. Hehe 😛
What I love is that you get five different ingredients in one bowl. Everything is cooked separately, but when you take a bite with all the components together, they come together beautifully in the mouth and feel perfectly balanced.
As long as I have time to cook, I would not mind eating this every day. It is also a great way to treat your gym-rat partner, so how about a luxury homemade, high-protein meal made with lots of love for dinner today?
Hope you guys enjoy this recipe! 🥰
Luxury Sushi Bowl for Gym Rats : Chirashi Don
Difficulty: Hard3
servings15
minutes1
hour579
kcal45
g51
g21
gIngredients
Sushi Rice
• Cooked rice 420 g
• Rice vinegar 20 g
• Stevia 10 g
• Salt 1 gTuna
• Sashimi-grade tuna 150 g
• Sashimi soy sauce 5 g
• Sesame oil 5 gSalmon
• Sashimi-grade salmon 150 g
• Dried kelp
• Shaoxing wine (as much as kelp soaked)
• Salt 5 gToppings
• Cucumber 100 g
• Eggs 3
• A dash of skim (light) milk
• A pinch of salt
• Oil spray 2 to 3 gSauce (adjust to taste)
• Sashimi soy sauce
• Wasabi paste
• Sesame oilOptional
• 4~5 Shiso leaves or sesame leaves
• Roasted sesame seeds
Directions
- Preparation (Day Before)
- Salmon
Sprinkle salt evenly over the salmon. Soak the dried kelp with Shaoxing wine, then cover both sides of the salmon with the kelp. Wrap tightly and store in the fridge overnight.
• If you do not have kelp:
Rub the salmon with 10 g of salt 30 minutes before eating. Rinse under cold water, then pat dry with paper towels. - Tuna
Wrap the tuna with thawing paper or paper towel and store in the fridge for 12 to 24 hours.
• Change the paper a few times if possible.
• You can keep the tuna for 2 to 3 days as long as you change the paper every 12 hours. - Cooking
- Cook the rice and set aside.
- Prepare the fish
• Cut the salmon and tuna into cubes.
• Place the tuna in a bowl, add sashimi soy sauce and sesame oil, then mix gently. Set aside. - Prepare the vegetables
• Cut the cucumber into small cubes.
• Wash, dry, and thinly slice the shiso or sesame leaves if using. - Make the eggs
• Crack eggs into a bowl. Add a pinch of salt and a dash of milk. Mix well.
• Heat a small nonstick pan and spray oil lightly.
• Cook the egg on low heat, rolling gently so the texture stays soft.
• Turn off the heat, cover with a lid, and let it cook through for 5 minutes. Flip once.
• Cool for 5 minutes, then cut into cubes. - Make the sushi rice
• In a small bowl, mix vinegar, stevia, and salt until fully dissolved.
• Add to the warm rice and mix gently. - Assemble
• Divide rice into 3 servings.
• Place sliced leaves on top of the rice.
• Arrange tuna, salmon, cucumber, and egg evenly.
• Sprinkle sesame seeds if using. - Season before eating
• Add sesame oil, sashimi soy sauce, and wasabi to taste.
• Extra soy sauce is highly recommended.
Recipe Video
Notes
- You can use mirin or soju instead of shaoxing wine!
- Sashimi soy sauce is recommended for this dish, but if you do not have it, any soy sauce will work. Keep in mind that saltiness varies between brands, so adjust the amount to taste.