Buri-zanmai: Buri Sashimi and Shiso Donburi (ぶり刺身丼)
Buri-zanmai Series (Part 3): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a quick and simple rice dish, Buri Sashimi and Shiso Donburi.
Buri Sashimi and Shiso Donburi:
Donburi is a popular ‘rice bowl’ dish in Japan. Here we make a decidedly nouveau, winter-themed donburi. Just fresh buri sashimi, finely chopped shiso leaves, shoyu, wasabi and a squeeze of sudachi all on a bed of warm rice makes this a quick and healthy meal!
- buri (yellowtail) sashimi
- shiso leaf (10-15 per serving)
Rice: Cook as usual for white rice. For a serving of two, use about one and a half cups of rice. Try to use Japanese-style short grain rice, ‘California rice’ is just fine.
Add dried kombu or sake for additional flavor.
We like mugi-gohan for this dish too. Add half a cup of pressed oats (oshi-mugi) if you like.
Preparation for this dish is quite simple. While the rice is cooking, the other ingredients can easily be prepared.
Shiso: Wash the shiso leaves and chop finely.
Wasabi and Shoyu: Grind fresh wasabi root if available. If not, use preserved wasabi paste. Mix wasabi paste with shoyu.
Sudachi: If fresh sudachi is available, simply cut in half and remove seeds.
Serve: Serve the rice in a large ‘donburi‘ style bowl and allow to cool somewhat for 1 to 2 minutes. Place the chopped shiso atop the rice. On the bed of shiso, place the sliced buri sashimi. Spoon on about 2 tablespoons of wasabi-shoyu over to the sashimi. Next squeeze on half a sudachi. If not obtainable, lime or lemon is a fine substitute. Bottled sudachi juice is also fine.
Buri Sashimi and Shiso Donburi — Served
Buri Sashimi and Shiso Donburi — chopping Shiso