Instant Prep, Easy Chirashi-zushi

Name: Instant Prep, Easy Chirashi-zushi
Yield: 2 servings
Cuisine: American
Ingredients: 1 two bowls' worth Sushi rice; 1 slab Skipjack tuna (bonito); 1/2 Cucumber; 1 tsp Finely grated ginger; 1 Soy sauce; 1 White sesame seeds; 1 Pickled ginger (optional)

cookpad.japan @cookpad_jp

I bought bonito, and wanted to bulk it up instead of eating it as sashimi, so I used it as topping for a donburi rice bowl dish.

Garnished with shredded shiso (perilla) leaves or myoga ginger to bring the dish to a higher degree of tastiness.
If you don't have sushi rice, it is fine on plain white rice. For 2 servings. Recipe by ma2003co

I bought bonito, and wanted to bulk it up instead of eating it as sashimi, so I used it as topping for a donburi rice bowl dish.

cookpad.japan @cookpad_jp

I bought bonito, and wanted to bulk it up instead of eating it as sashimi, so I used it as topping for a donburi rice bowl dish.

Saved

Ingredients

2 servings

1two bowls' worth Sushi rice
1slab Skipjack tuna (bonito)
1/2Cucumber
1 tspFinely grated ginger
1Soy sauce
1White sesame seeds
1Pickled ginger (optional)

Saved

Steps

1

Thinly slice the bonito. Transfer the slices to a bowl, pour soy sauce over them just until it covers the top of the bonito, then add grated ginger, and set aside to macerate.
2

Thinly slice the cucumber.
3

Fill rice bowls with sushi rice, and top with bonito from Step 1 and cucumber slices from Step 2, sprinkle with sesame seeds, and add a touch of picked ginger.