Chirashi sushi is a casual style of sushi that is often made at home by arranging fresh fish on top of a bowl of seasoned sushi rice. Oyakodon is a dish more generally known as having chicken and egg, 'oyako' meaning 'mother and child'. In this case, our oyakodon comes from the sea (umi), so we're using salmon and salmon roe. This is a glorious sushi dish you are going to enjoy immensely if you love the essence of the sea. Enjoy!
500 Gram, cooked
Sushi rice seasoning
1 Pound, sliced into 1/4-inch slices (sushi grade fresh salmon)
1⁄2 Cup (8 tbs)
1 Medium, shredded
1. Wash and soak the sushi rice for about 20 minutes. If cooking rice, using a rice cooker, follow the instructions according to the manual. If cooking on the stove top, put the rice in a small saucepan, add water and cook normally.
2. Take a bowl with cooked rice and add the sushi rice seasoning into it and mix well in a slicing motion making sure not to crush the cooked rice. Set this aside and let it cool to room temperature.
3. Very gently slice the sushi grade fresh salmon (sashimi) into 1/4-inch slices.
4. Take a serving bowl and spoon some rice at the bottom of the bowl not packing it too tightly and then start by assembling by arranging the sashimi (fresh raw salmon) on top.
5. Finally crown the sushi with a generous helping of salmon roe.
6. Serve the sushi garnished with shredded nori, soy sauce, and wasabi.