Deluxe Chirashi Don
A vibrant Japanese rice bowl layered with sushi rice, seared salmon and shrimp, crisp cucumber, creamy avocado, and a silky egg ribbons—finished with pickled ginger and a soy-vinegar drizzle.
- Total time
- 35 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 1.5 cups sushi rice
- 6 oz salmon fillet, skin on
- 6 oz large shrimp, peeled and deveined
- 2 whole eggs
- ½ whole cucumber
- ½ whole avocado
- 3 tablespoons soy sauce, divided
- 1 set rice vinegar, pickled ginger, and sesame seeds (for serving)
Instructions
- 1
Cook the sushi rice according to package directions, then spread it on a shallow plate to cool while you prepare the other components, about 5 minutes.
- 2
Pat the salmon fillet dry with a paper towel so it will sear properly, then slice it lengthwise (following the grain) into two equal pieces.
- 3
Pat the shrimp dry with a paper towel to remove excess moisture, which helps them develop a golden crust when cooked.
- 4
Crack the eggs into a small bowl, add a pinch of salt and pepper, and whisk with a fork until the yolks and whites are completely combined.
- 5
Slice the cucumber lengthwise into two long halves, then lay each half flat and slice crosswise into thin half-moons, about 1/8 inch thick.
- 6
Cut the avocado in half lengthwise around the pit, then twist the halves apart; scoop the flesh out with a spoon and slice lengthwise into thin strips.
- 7
Heat 1 tablespoon of oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 8
Place the salmon pieces skin-side up in the hot skillet and cook without moving them until the skin turns deep golden brown and crispy, about 3 minutes.
- 9
Flip the salmon skin-side down and cook until the flesh is opaque (just cooked through at the thickest part when you peek with a fork), about 2 more minutes.
- 10
Transfer the salmon to a small plate and set aside; wipe the skillet clean with a paper towel.
- 11
Add 1 tablespoon of oil to the same skillet over medium-high heat until it shimmers, then add the shrimp in a single layer.
- 12
Cook the shrimp without stirring until the bottom side turns light pink and slightly opaque, about 2 minutes.
- 13
Flip each shrimp and cook the other side until pink and firm to the touch, about 1 minute more.
- 14
Transfer the shrimp to a small plate; pour out any oil remaining in the skillet and wipe it clean.
- 15
Add a splash of oil to the skillet over medium heat; once it shimmers, pour in the whisked eggs and let them spread into a thin, even layer.
- 16
Cook the eggs undisturbed until the bottom looks set but the top is still slightly wet, about 2 minutes.
- 17
Slide the cooked egg onto a cutting board, let it cool slightly, then slice it lengthwise into strips about 1/2 inch wide.
- 18
Divide the cooled sushi rice between two serving bowls, creating an even base layer on the bottom of each.
- 19
Arrange the salmon pieces, shrimp, egg strips, cucumber slices, and avocado slices on top of the rice in neat rows or a circular pattern.
- 20
In a small bowl, whisk together 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar, then drizzle this mixture evenly over both bowls.
- 21
Top each bowl with a small spoonful of pickled ginger and a scatter of sesame seeds, then serve immediately.
Tools you’ll need
- shallow plate
- paper towels
- small bowl
- fork
- cutting board
- chef's knife
- large skillet (12-inch recommended)
- spoon
- serving bowls (2)
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