Recipe: Bara Chirashi Don ばらちらし

One of my favourite things to order and eat at the Japanese restaurant is bara chirashi don. It is an affordable yet delicious way to enjoy Japanese food. Bara chirashi don, is a Japanese rice bowl with chopped raw fish (usually a variety of fish - salmon, tuna, octopus, tobiko), vegetables (cucumber, pickles or avocado) and tamago (eggs). The raw fish is usually cubed and marinated with soy sauce and mirin.

At home, we make our own bara chirashi don using salmon only since this is the most accessible raw fish for us. Bara chirashi, for us, is best enjoyed with a hot bowl of miso soup and EXTRA sashimi. 

Bara chirashi ばらちらし

Recipe by Baby Sumo

Preparation time:15 minutes

Serves 4


Ingredients

300g sashimi grade salmon fillet, cubed

1 tbsp Japanese soy sauce

1/8 tsp wasabi

1 avocado, peeled and cubed

3 cups cooked Japanese short grain rice

1/2 Japanese cucumber, small cubes (optional)

50g tobiko or ikura (optional)

For the sushi rice vinegar
2 tbsp rice vinegar

1/2 tbsp caster sugar

1/2 tsp salt

For the thin omelette

2 eggs

1/2 tsp sugar

A pinch of salt

Cooking oil

1. Combine the rice vinegar, caster sugar and salt in a small bowl, until sugar and salt has dissolved. Pour the vinegar mixture over the rice and using a spatula, mix the rice and vinegar mixture. Cool the rice to room temperature. 

2. Next, cook the thin omelette. Beat the eggs with sugar and salt. Coat a frying pan with a thin layer of oil and heat over medium heat. Pour half the egg into the pan and swirl so eggs spread evenly to coat the base of the pan. Cook until eggs have set. Set aside to cool. Once cool, roll the omelette and thinly slice.

3. Mix soy sauce and wasabi in a bowl and then toss the sashimi cubes.

4. Divide rice into four bowls. Top with omelette, sashimi and avocado. Enjoy with hot miso soup and more sashimi!

Tip: You can also top the bara chirashi with toasted nori (seaweed). My son also enjoys making his own sushi / maki so it's good to have some nori seaweed on hand. 

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