Tuesday, August 20, 2013

Japanese Gravlax Chirashi Sushi with Donabe Rice

Japanese Gravlax Chirashi Sushi with Donabe Rice

With my umami-rich gravlax, I also like to make simple Gravlax Chirashi Sushi! 

 photo IMG_2009_zpsf95e4ba1.jpg  photo IMG_0007_zps96ea8908.jpg
I make sushi rice with my double-lid donabe rice cooker, "Kamado-san", and season the rice with my Kyoto-style "Awase-zu". Rice was mixed with edamame and topped with a layer of sliced gravlax. Really delicious.

Gravlax Chirashi Sushi

Ingredients: (5 servings)
2 rice cups (360 ml) short grain rice, rinsed and drained
1 1/2 cups (360 ml) water
4 tablespoons Kyoto-style "Awase-zu" vinegar seasoning
3/4 cup (180 ml) shelled edamame
10 oz (300 g) salmon gravlax or smoked salmon, thinly-sliced
some roasted white sesame seeds
some thinly-sliced radish
some dill


  1. In “Kamado-san”, combine the rice and water, and cook according to the basic plain rice instructions.
  2. As soon as the rice finished resting and ready, pour in the "Awase-zu" and quickly and gently fluff the rice. Add the edamame and fluff again. Cover with just a top lid and let the rice cool down to slightly warm temperature.
  3. Divide the rice into 5 plates. Cover the rice with the gravlax slices. Granish with sesame seeds, radish, and dill. Serve immediately.

*In the picture, I cooked partially-polished brown rice with some addition of multi-grains. So good.

Happy donabe life.