Making your own salmon chirashi don!

I always love sashimi, especially salmon sashimi. But when we moved to Aberdeen, it is very difficult to find a delicious and cheap sashimi. We can count that there are only 3 Japanese restaurant that serve sashimi, and now became 2 ( 1 restaurant closes down), and that one is an overpriced Korean restaurant and a fast food sushi chain called Sushi Yo. The later one provides cheaper price, and we think it is quite ok for a conveyer belt sashimi. 

So, solution? Make your own sashimi. But still can't get a high grade salmon sashimi or even a very sharp Japanese knife. Then we have smoke salmon! Say hooraayyy .... This smoke salmon can replace salmon sashimi, but just don't eat it as a sashimi. We can make a salmon avocado sushi or even a don with it. With mixing it with avocado and mayonnaise, it will taste almost the same. We are talking about the half raw smoke salmon, not the cook. So texture wise, it still look like a sashimi.

I always make a handroll or maki using this salmon and avocado. But now, I found a great recipe for making a chirashi don from ekiblog! She used s high grade tuna sashimi, but I changed it to smoke salmon, and it tastes as great! Thanks Eki for the sharing!

Here is the recipe:

• 1/2 LB of Sashimi grade Tuna (make sure you get and ask for SASHIMI grade which means its more fresh to eat raw) I replace this with smoke salmon!
• 4 table spoon of Kewpi Mayo (Japanese mayonnaise) We can use normal mayo
• 2 table spoon of Sriracha ( Thai chili hot sauce) *you can add more less depending on how hot you want it Just use any chilli sauce
• Big table spoon full of Masago (flying fish egg) *optional I use caviar I bought from France! Or you can just skip this
• One Avocado
• Thinly sliced Cucmber *optional I hate cucumber, so I skip
• 2 tea spoon full of Finely chopped scallions
• 1 teaspoon full of Ra-yu (seasame oil)
• Sushi vinegar *add 2 table spoon full per cup of rice I think if we make a don, it doesn't matter about the rice type and the sushi vinegar
• Sushi Nori sheet * dried seaweed For granishing, since we won't make sushi roll

Direction:

1. Add all the other ingredients like masago, kewpi mayo, sriracha, scallions, seasame oil. All amount listed in the ingredients :) except avocado
2. Mix and mix everything
3. Add sushi rice in a bowl, add the same tuna mixture (in this case is the salmon) and garnish with avocado~! Its super oishii♥

So, Bon Apetit or Itadakimas!