Sushi & Sashimi: The Basics 4/3-Sushi Presentations-Donburi

Donburi made by the Missus:
-She marinated thin slices of raw tuna in ponzu, sake and what else. The leftover marinade was poured over the rice to season it before she placed the pieces of tuna on top.
-Smoked salmon with capers.
-A spoon of “tobikko/flying fish roe”
-a generous portion of locally-made (up the Abe River in Shizuoka City) “Wasabi zuke/chopped wasabi stems and flowers fermented in “sake kasu/sake white lees” (all from Shizuoka Prefecture!)

I already have wrtitten a lot in bits and pieces on Sushi and Sashimi, including in my other blog, Shizuoka Sushi, but I felt it was time to post an article that could be used as general reference by my blogging friends.
The Basic 1: Definitions
The Basics 2: Questions & Answers
The Basics 3: Ingredients
The Basics 4/1: Sushi Presentations
The Basics 4/2: Sushi Presenations-Rolls

There is another form of sushi, partly similar to Chirashizushi called Donburi Sushi.
It is popular not only at sushi restaurants, especially in Hokkaido Island, but also in Japanese homes all over Japan!
The moment you know how to prepare sushi rice, it is great fun!
You can make donburi vegan, vegetarian, seafood or even meat.
It is entirely up to your imagination!

Here is another example by the Missus:

Plain steamed rice topped with slices of “akami”/ lean tuna part, avocado salad with mayonnaise and wasabi pickles (the latter provided a nice balance with a spicy touch), boiled sirasu/whitebait sprinkled with “hijiki” seaweed and “tobikko”/flying fish roe.
The tobikko added a nice colour finish touh. It is quite cheap down here in Shizuoka City.
I poured a little Shizuoka-made wasabi dressing on top. This dressing is a lot milder than pure grated wasabi with a little sweetness which combines well with the fish!

I go very often to Hokkaido and have collected quite a few samples of Donburi:

The following three were taken near Abashiri a short distance from Shiretoko, one of the Japanese World Nature Heritage in the far North:

“Oyako” Donburi/”Mother and Child”. In this case it means Salmon and Salmon Roe!

“Uni” Donburi, Sea Urchin Donburi. Absolutely extravagant!

Uni to Ikura Donburi, even more extravagant!

The next four were savoure in Sapporo City, the capital of Hokkaido:

From bottom, clockwise:
“Uni” (Sea Urchin), “Kani Tsume” (Crab legs), “Maguro” (Tuna), “Nanban Ebi” ( large prawn variety)

From bottom, clockwise:
“Hotate” (Scallops), “Uni” (Sea urchin), “Ika” (Squid), “Kani Tsume” (Crab legs)

From top middle clockwise:
“Ikura” (salmon roe), “Kazu no ko” (herring roe), “Kampachi” (Amberjack), “Tako” (octopus), “Sake” (raw salmon), “Hotate” (scallops), in the centre, “Uni” (sea urchin)

From bottom, clockwise:
“Hotate” (Scallops), “Ikura” (Salmon roe), “Kazu no Ko” (Herring roe), “Kampachi” (Amberjack), “Uni” ( Sea Urchin), “Kani Tsume” (Crab leg), “Ebi” (Boiled prawn)

Next article will be about Sashimi Presentations!

Warren Bobrow
Bread + Butter
5 Star Foodie
Frank Fariello
Tokyo Foodcast
Tokyo Through The Drinking Glass
Urban sake
Elinluv Tidbit Corner

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sake, shochu and sushi


2 thoughts on “Sushi & Sashimi: The Basics 4/3-Sushi Presentations-Donburi”

  1. Hi
    The sushi in the photograph is all gorgeous. Even I have not eaten.
    Season of the future, all susineta(fish and shellfish) will be delicious.


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