Homemade Chirashi Don
Homemade Chirashi Don
Ingredients
For the Chirashi Don
- 4 cups cooked white rice, warm
- 1 pound sashimi-grade salmon, fillet
- 1/2 pound cooked octopus, tako butsugiri (pre-cut)
- 1 block tamagoyaki, pre-made
- 2 Japanese cucumbers
- 1 teaspoon mirin
- 2 teaspoons Japanese soy sauce
- 1/4 cup shredded nori, for garnish
- 2 tablespoons wasabi, for serving
Instructions
- 1
Scoop the warm cooked white rice evenly into four individual serving bowls, forming the base for each Chirashi Don.
⏱️ 2 min
- 2
Dice the Japanese cucumbers into small, uniform cubes. Set aside.
⏱️ 3 min
- 3
Dice the tamagoyaki block into small, uniform cubes. Set aside.
⏱️ 2 min
- 4
Carefully dice the sashimi-grade salmon fillet into small, uniform cubes. If using pre-cut octopus (tako butsugiri), ensure pieces are similarly sized. Combine the diced salmon and octopus in a separate mixing bowl.
⏱️ 5 min
- 5
To the bowl with the diced salmon and octopus, add the mirin and Japanese soy sauce. Gently mix to ensure all seafood pieces are evenly coated with the seasoning.
- 6
Begin assembling the Chirashi Don bowls. First, evenly spread the diced cucumbers and diced tamagoyaki over the cooked rice in each bowl.
⏱️ 3 min
- 7
Next, carefully arrange the seasoned diced salmon and octopus mixture on top of the cucumber and tamagoyaki layer in each bowl.
⏱️ 2 min
- 8
Garnish each assembled Chirashi Don with a generous sprinkle of shredded nori over the toppings. Place a dollop of wasabi on the side of each bowl for individual preference.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chirashi Don
Ingredients
For the Chirashi Don
- 4 cups cooked white rice, warm
- 1 pound sashimi-grade salmon, fillet
- 1/2 pound cooked octopus, tako butsugiri (pre-cut)
- 1 block tamagoyaki, pre-made
- 2 Japanese cucumbers
- 1 teaspoon mirin
- 2 teaspoons Japanese soy sauce
- 1/4 cup shredded nori, for garnish
- 2 tablespoons wasabi, for serving
Instructions
- 1
Scoop the warm cooked white rice evenly into four individual serving bowls, forming the base for each Chirashi Don.
⏱️ 2 min - 2
Dice the Japanese cucumbers into small, uniform cubes. Set aside.
⏱️ 3 min - 3
Dice the tamagoyaki block into small, uniform cubes. Set aside.
⏱️ 2 min - 4
Carefully dice the sashimi-grade salmon fillet into small, uniform cubes. If using pre-cut octopus (tako butsugiri), ensure pieces are similarly sized. Combine the diced salmon and octopus in a separate mixing bowl.
⏱️ 5 min - 5
To the bowl with the diced salmon and octopus, add the mirin and Japanese soy sauce. Gently mix to ensure all seafood pieces are evenly coated with the seasoning.
- 6
Begin assembling the Chirashi Don bowls. First, evenly spread the diced cucumbers and diced tamagoyaki over the cooked rice in each bowl.
⏱️ 3 min - 7
Next, carefully arrange the seasoned diced salmon and octopus mixture on top of the cucumber and tamagoyaki layer in each bowl.
⏱️ 2 min - 8
Garnish each assembled Chirashi Don with a generous sprinkle of shredded nori over the toppings. Place a dollop of wasabi on the side of each bowl for individual preference.
⏱️ 1 min