Chirashi Donburi with Clear Dashi Soup

Name: Chirashi Donburi with Clear Dashi Soup
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cup Japanese short-grain white rice (uncooked); 2 cup water; 0.5 cup rice vinegar; 3 tablespoon granulated sugar; 1 teaspoon kosher salt; 1 pound sashimi-grade salmon (skinless, sliced thinly against the grain); 1 pound sashimi-grade tuna (sliced thinly against the grain); 1 avocado (medium, sliced); 4 radishes (thinly sliced); 1 English cucumber (thinly sliced or julienned); 4 ounce imitation crab or cooked shrimp (shredded or chopped (ensure gluten-free imitation crab)); 2 tablespoon tobiko; 2 noris (sheets, cut into thin strips); 2 tablespoon pickled ginger; 0.25 cup fresh cilantro or microgreens (chopped or as is); 4 cup gluten-free dashi broth; 4 ounce silken tofu (cut into 1/2-inch cubes); 2 dried wakame seaweeds (rehydrated and cut into small pieces); 1 green onion (thinly sliced); 0.25 cup gluten-free tamari and wasabi

Indulge in an exquisite Chirashi Donburi, a vibrant bowl of perfectly seasoned sushi rice topped with an artful selection of fresh, sustainably sourced sashimi-grade fish and traditional Japanese garnishes. This delicate meal is complemented by a comforting, clear dashi soup, showcasing subtle umami and fresh flavors.

Prep: 1 hr
Cook: 30 min
Total: 1 hr 30 min
Servings: 4
Cuisine: Japanese
Difficulty: Hard

Dietary

Gluten-Free
Dairy-Free
Nut-Free
High-Protein
Pescatarian

Ingredients

2 cup Japanese short-grain white rice (uncooked)
2 cup water
0.5 cup rice vinegar
3 tablespoon granulated sugar
1 teaspoon kosher salt
1 pound sashimi-grade salmon (skinless, sliced thinly against the grain)
1 pound sashimi-grade tuna (sliced thinly against the grain)
1 avocado (medium, sliced)
4 radishes (thinly sliced)
1 English cucumber (thinly sliced or julienned)
4 ounce imitation crab or cooked shrimp (shredded or chopped (ensure gluten-free imitation crab))
2 tablespoon tobiko
2 noris (sheets, cut into thin strips)
2 tablespoon pickled ginger
0.25 cup fresh cilantro or microgreens (chopped or as is)
4 cup gluten-free dashi broth
4 ounce silken tofu (cut into 1/2-inch cubes)
2 dried wakame seaweeds (rehydrated and cut into small pieces)
1 green onion (thinly sliced)
0.25 cup gluten-free tamari and wasabi

Instructions

Cook the sushi rice: Rinse 2 cups Japanese short-grain white rice in a fine-mesh sieve under cold running water until the water runs clear. Combine the rinsed rice and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
Prepare sushi vinegar: While the rice cooks, in a small saucepan, combine 1/2 cup rice vinegar, 3 tablespoons granulated sugar, and 1 teaspoon kosher salt. Heat gently over low heat, stirring until the sugar and salt are completely dissolved. Do not boil. Let cool to room temperature.
Season the sushi rice: Transfer the hot cooked Japanese short-grain white rice to a large, wide bowl (preferably wooden or glass). Pour the cooled sushi vinegar evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut the rice with the side of the paddle while fanning it (with a handheld fan or small piece of cardboard) until the rice cools to room temperature and is shiny, but not mushy. This process can take 10-15 minutes.
Prepare the dashi soup: In a separate pot, bring 4 cups gluten-free dashi broth to a simmer over medium heat. Add the silken tofu and rehydrated dried wakame seaweed. Cook for 2-3 minutes, then remove from heat. Season with a pinch of salt if needed.
Slice fish and toppings: Carefully slice the sashimi-grade salmon and sashimi-grade tuna against the grain into thin, bite-sized pieces if they aren't pre-sliced. Prepare the remaining toppings: slice the medium avocado, thinly slice the radishes and English cucumber. Have the imitation crab or cooked shrimp shredded/chopped. Gather the tobiko, nori strips, and pickled ginger.
Assemble the Chirashi Donburi: Divide the seasoned sushi rice evenly into 4 individual donburi (large rice) bowls. Artfully arrange the sliced sashimi-grade salmon, sashimi-grade tuna, sliced avocado, radishes, English cucumber, imitation crab or cooked shrimp, and tobiko over the rice in each bowl.
Garnish: Garnish each bowl with strips of nori, pickled ginger, and fresh cilantro or microgreens. Serve immediately with the clear dashi soup on the side, topped with thinly sliced green onion. Offer gluten-free tamari and wasabi for individual dipping, if desired.

Notes

The key to good Chirashi is well-made sushi rice and extremely fresh, high-quality fish. Ask your fishmonger for 'sashimi-grade' fish. Fanning the rice while mixing the vinegar is crucial for achieving shiny, distinct grains. Do not skip this step!

Nutrition (per serving)

Calories: 710
Protein: 52.8 g
Carbohydrates: 70.3 g
Fat: 20.1 g
Fiber: 6.2 g
Sodium: 890 mg
Saturated Fat: 3.2 g
Sugar: 19.5 g
Cholesterol: 150 mg