Sashimi rice bowls (donburi)

Name: Sashimi rice bowls (donburi)
Cook time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: steamed short-grain rice, such as koshihikari, to serve*; 1 granny smith apple, julienned; 3 radishes, thinly sliced into rounds; 1 Lebanese cucumber, thinly sliced into rounds; 1 large eschalot (French shallot), thinly sliced; 250g sashimi-grade kingfish (or salmon), sliced into 2-3mm thickness; 250g sashimi-grade tuna, sliced into 3-4mm thickness; shiso leaves, to serve; 2 sheets toasted seaweed, quartered; toasted white sesame seeds, to serve; salmon roe, to serve (optional)

Julia Busuttil Nishimura

March 3, 2023

Donburi with kingfish and tuna sashimi.William Meppem

easyTime:< 30 minsServes:4

Rice bowls are a real favourite in our house. They're simple to put together and can be varied, depending on what you have on hand. Whenever I buy sashimi-grade fish, I love to make sashimi don, here with shiso, apple and topped with a vinegary soy dressing. Just before eating, use your chopsticks to mix everything together. The dressing will then season the rice and all the other ingredients beautifully.

Ingredients

steamed short-grain rice, such as koshihikari, to serve*
1 granny smith apple, julienned
3 radishes, thinly sliced into rounds
1 Lebanese cucumber, thinly sliced into rounds
1 large eschalot (French shallot), thinly sliced
250g sashimi-grade kingfish (or salmon), sliced into 2-3mm thickness
250g sashimi-grade tuna, sliced into 3-4mm thickness
shiso leaves, to serve
2 sheets toasted seaweed, quartered
toasted white sesame seeds, to serve
salmon roe, to serve (optional)

For the soy dressing

¼ cup rice vinegar
¼ cup mirin
¼ cup soy sauce
2 tsp sesame oil

Method

1. For the dressing, place the vinegar, mirin and soy sauce in a small saucepan. Bring to the boil over a high heat. Remove from the heat and allow to cool. Add the sesame oil and set aside.
2. Spoon some steamed rice into four bowls. Add the apple, radish, cucumber and eschalot by scattering over the rice or keeping them in neat piles (I prefer the latter). Arrange the fish slices on top of the rice. Crown with some shiso and place two squares of seaweed on the side. Scatter over the sesame seeds and top with the salmon roe, if using. Spoon over some of the dressing and serve immediately.
*Note: Sometimes I make vinegared rice (sumeshi), as you would for sushi, but here, for this easy-to-make, at-home version, I'm suggesting plain, steamed rice instead.

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