We picked up very nice maguro (tuna) for sashimi and uni from a Japanese market, so I made the simple chirashi sushi with them.
The sushi rice made with the double-lid donabe rice cooker ("Kamado-san") always tastes so exceptional. So, to me, it's almost dangerous, because it tastes so good that I keep snacking on the sushi rice before decorating it with the fish! The donabe sushi rice is so shiny and so delicious on its own.
It's a super-simple preparation. All I had to do was to make the donabe rice, season with the sushi su (vinegar seasoning), and decorate with the tuna and uni. To finish, I scattered the surface with momi-nori (broken roasted seaweed) and sliced shiso.
With the condiments suchi as wasabi, gari (pickled ginger), and sashimi soy sauce. Wonderful meal. You can find the complete recipe on toiro's website. Please check it out.
