Chirashi Don (Japanese Scattered Sashimi Rice Bowl)
Vinegared sushi rice topped with an arrangement of fresh sashimi — the simplest, most beautiful way to serve sushi-grade fish at home.
Ingredients
Pantry bits
- 2 cups sushi rice
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 300g mixed sashimi-grade fish (salmon, tuna, prawns)
- 2 tbsp ikura or tobiko (optional)
- 1 sheet nori, sliced thin
- 1 avocado, sliced
- Pickled ginger and wasabi, to serve
- Soy sauce, to serve
Instructions
- Rinse sushi rice until the water runs clear, then cook according to packet instructions.
- Mix rice vinegar, sugar and salt until dissolved. Fold through the warm rice and fan to cool to room temperature.
- Divide seasoned rice among bowls.
- Slice sashimi-grade fish into neat pieces.
- Arrange fish, avocado and roe attractively over the rice.
- Scatter with nori strips.
- Serve with pickled ginger, wasabi and soy sauce on the side.
About this dish
Chirashi Don translates roughly to 'scattered' rice bowl, and that's exactly the idea — no rolling, no cutting mats, just a bed of seasoned sushi rice topped with whatever good sashimi-grade fish you can get your hands on.
It's less a recipe and more an assembly, which makes it perfect for a low-effort, high-impact dinner. Salmon, tuna and prawns are classic, but any sushi-grade fish works beautifully here.
The sushi rice does need a little care — rinsed well, cooked properly, then seasoned with a vinegar mix while still warm and fanned to cool. Get that part right and the rest is just artful arranging.
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