Sashimi Rice Bowl (Chirashi Don) Recipe
This Sashimi Rice Bowl, also known as Chirashi Don, is a vibrant and protein-rich Japanese dish featuring assorted raw fish, seasoned rice, and fresh vegetables. It’s a perfect balance of clean carbs, lean protein, and healthy fats. Ideal for lunch, post-workout recovery, or a light dinner, this build-your-own bowl is fresh, satisfying, and beautifully simple.
- 1 cup cooked sushi rice or short grain rice
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- 200g assorted sashimi-grade fish (like tuna, salmon, yellowtail), sliced
- ½ avocado, sliced
- ¼ cup shredded carrot
- ¼ cup sliced cucumber
- 1 tablespoon pickled ginger
- 1 tablespoon chopped green onions
- 1 teaspoon toasted sesame seeds
- Soy sauce or tamari, for dipping
- Optional: Wasabi, nori strips, or microgreens for garnish
For the Bowl
Instructions
- Step 1: Begin by preparing the rice. If using freshly cooked rice, let it cool slightly. Mix it gently with rice vinegar and sesame oil to enhance flavor and create the base layer of the bowl.
- Step 2: Arrange the seasoned rice in serving bowls. Spread it evenly but avoid compressing it too much, as light, airy rice enhances the texture of the dish.
- Step 3: Slice the sashimi-grade fish into thin bite-sized pieces. You can use a mix of tuna, salmon, and yellowtail for variety. Keep the fish cold until just before serving to preserve freshness.
- Step 4: Layer the fish over the rice in a fan-like pattern or however you like. Add sliced avocado, shredded carrot, cucumber, and pickled ginger around the edges or tucked between the fish.
- Step 5: Sprinkle green onions and toasted sesame seeds on top. Add optional garnishes like nori strips or microgreens for extra color and nutrition.
- Step 6: Serve immediately with a small dish of soy sauce or tamari and a dab of wasabi on the side. Encourage diners to dip the sashimi into the sauce rather than pouring it directly over the bowl to preserve texture and balance.
Notes
- Always use sashimi-grade fish from a trusted source.
- For a lower-carb option, swap sushi rice with cauliflower rice or quinoa.
- Add a soft-boiled egg for extra protein and richness.
- This recipe is best enjoyed fresh—assemble right before eating.
- Customize with seasonal vegetables or tofu for variety.
Frequently Asked Questions
Can I use frozen sashimi fish?
Yes, if it's labeled sashimi-grade and properly thawed. Always follow food safety guidelines.
What can I substitute for sushi rice?
Brown rice, cauliflower rice, or seasoned quinoa all work well.
How do I store leftovers?
It’s best not to store assembled bowls. Store fish and rice separately, consume within 24 hours.
Can I make this vegetarian?
Yes. Use marinated tofu, avocado, and pickled veggies in place of raw fish.