March 3rd is Hinamatsuriーthe Girls’ festival in Japan. We cerebrate and prey for girls’ growth, health, and happiness with delicious feast and display of princess dolls.
I’m not anymore girl, so for me, March 3rd is good excuse of eating Chirashi sushi; sushi rice mixed with various ingredients, served on a big platter.
Preparing sushi rice is easy. While the rice is cooked in a rice cooker, make the sushi vinegar. Mix rice vinegar, sugar, and salt in a heat resistant container, and microwave for 10-20 seconds until sugar and salt are melted. Do not heat too much
When the rice is ready, take the steamed rice in a large bowl, pour sushi vinegar. Fold the rice gently. Be carefully not to over mix to end up glutinous soggy rice.
Since it is the girls’ day feast, all the toppings for sushi bowl should be colorful. This time, I used broiled salmon, salmon roe, scrambled egg, cucumbers, and toasted sesame seeds.
First, cook the salmon. Rub the salt on a salmon fillet. Rest for 30 minutes. Broil for about 10-12 minutes. When it cools enough to handle, flake the salmon. Sprinkle salt to season. Salmon flakes should be seasoned just enough.
Next topping are scrambled eggs. It will be mixed in sushi rice, so you want smaller size crumbles than your breakfast scrambled eggs, and it should be fully cooked, so stir vigorously with chopsticks.
Mix sushi rice with toppings, scrambled egg, toasted sesame seeds, cucumber, flaked salmon. Serve it on the platter topped with ikura and shredded shiso leaves.
Celebrate girls’ day with this colorful sushi bowl!
If you love salmon and rice combination, try this traditional rice bowl recipe JAPANESE SALTED SALMON RICE BOWL.
SALMON AND EGG SUSHI BOWL
Ingredients
FOR SUSHI RICE:
- 2 cups (the measuring cup attached to a rice cooker) Japanese rice
- 4 tbsp rice vinegar
- 2 tbsp sugar
- 1/2 tbsp kosher salt
FOR THE SALMON:
- 12 oz salmon fillet
- kosher salt to season
FOR THE SCRAMBLED EGG:
- 3 ea eggs
- 1/2 tbsp mirin
- 1/2 tsp kosher salt
- 1/2 tbsp canola oil
FOR CUCUMBER PICKLE:
- 5 oz English cucumber sliced thinly
- 1/4 tsp kosher salt
- 2 oz ikura (salmon roe)
- 5 tsp sesame seeds toasted
- 2 ea shiso leaves thinly shredded
Instructions
Prep sushi rice.
- Rinse the rice until the water become clear. Drain the rice thoroughly with a strainer for 15 minutes. Place the rice in a inner pot of a rice cooker. Pour the water by the gradation for 2 cups of rice. Start a rice cooker. Meanwhile, make a sushi vinegar. Mix rice vinegar, sugar, and salt in a heat resistant container, and microwave for 20 seconds until sugar and salt are melted. When rice is ready, let it steam 10 more minutes in a rice cooker. Take the steamed rice in a large bowl, pour sushi vinegar slowly from the edge of bowl. Fold the rice gently with a rice paddle. Be carefully not to over mix to end up glutinous soggy rice. Cover the bowl with a kitchen towel to keep the rice from drying out.
Prep for the toppings.
- Rub the salt on the whole surface of a salmon fillet. Let it rest for 30 minutes. Preheat the broiler with high setting. Place the fillet on a rack with a baking pan. Position the salmon skin side down about 6 inches from the heat source and broil for about 10-12 minutes. Flip the fillet to crisp up the skin. When it cools enough to handle, flake the salmon. Sprinkle salt to season. Salmon flakes should be seasoned enough.
- Make a scrambled egg. Mix eggs, mirin, and kosher salt in a bowl. Heat canola oil in a pan, pour the egg mixture. As the bottom of egg mixture starts firming up, stir with chopsticks. Once the egg is fully cooked and scrambled, remove from the heat and set aside.
- Mix sliced cucumber and kosher salt. Let it rest for a few minutes. Squeeze water out of cucumber.
- Mix sushi rice with toppings, scrambled egg, toasted sesame seeds, cucumber, flaked salmon. Serve it on the platter topped with ikura and shredded shiso leaves.
Mary says
What a gorgeous colorful dish! I wasn’t familiar with girls’ day, but if it means food like this, I’m all for it!
Misa O'Donnell says
Thanks! Great excuse to have sushi and feast 🙂
debi at Life Currents says
Just one word came to mind when I saw this recipe — yum! I can’t wait to try this. I love everything about this. We do sushi all the time at home and I like the idea of a bowl – no rolling! And salmon and egg sound delish!
Misa O'Donnell says
Thank you! Yes, salmon and egg are fully cooked, so this is good for kids too!
Michelle @ Vitamin Sunshine says
This looks amazing! What a great way to simplify making sushi at home.
Misa O'Donnell says
Thank you! Sushi is simple healthy dish, great for party too!
Sean@Diversivore says
Ohhhhh my goodness this sounds good. My wife would be pretty excited to see this on the table – she adores ikura, and chirashi-don in general is always sure to please. You’ve done a wonderful job with making this vibrant and delicious recipe nice and approachable too. I’ve got all of the pantry ingredients… I just need to keep my eyes out for some good ikura (and ideally the shiso – gotta love shiso!).
Misa O'Donnell says
Thanks much! Yes, finding good Ikura is hardest. Fortunately, Seattle has local fishers and I bought frozen one. I am hoping regular grocery stores carry shiso leaves in the future! That will make us easy to make Japanese foods!
Luci's Morsels says
Yum! This looks both delicious and beautiful! Thank you for sharing!
Jennie Durren says
This looks great – I love rice bowls. I love the hinamatsuri tradition, too!
Misa O'Donnell says
Thank you! Hinamatsuri is exciting, because it is the sign of spring!