Shirasu Don
Tender whitebait (shirasu) over fluffy steamed rice with umami-rich soy sauce, topped with a raw egg yolk and crispy nori. A classic Japanese comfort bowl ready in minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 18g
Ingredients
- 2 cups cooked sushi rice, warm
- 4 oz shirasu (raw whitebait)
- 2 tablespoons soy sauce
- 2 whole large egg yolks, raw
- ½ sheet nori (seaweed sheets), cut into strips
- 1 whole scallion, green part only, thinly sliced
Instructions
- 1
Divide the warm cooked rice evenly between two bowls, packing it lightly so it sits in a flat, dome-shaped mound in the center of each bowl.
- 2
Spoon 2 ounces of shirasu (raw whitebait) on top of the rice mound in each bowl, spreading it into a thin, even layer.
- 3
Pour 1 tablespoon of soy sauce evenly over the shirasu and rice in each bowl, allowing it to soak into the rice.
- 4
Using a small spoon, carefully slide one raw egg yolk onto the top center of each bowl, keeping it whole and intact.
- 5
Tear the nori into thin 2-inch-long strips using your fingers and scatter them over the egg yolk and shirasu.
- 6
Sprinkle the sliced scallion green over the top of each bowl as a fresh garnish.
- 7
Stir the bowl gently with a spoon, breaking the yolk and mixing it with the rice, shirasu, and soy sauce until the yolk coats the rice evenly. Eat immediately.
Tools you’ll need
- two bowls (medium, ~6-8 inches)
- small spoon
- fork or chopsticks for stirring
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