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Salmon Gravlax over Sushi Rice

Salmon Gravlax Chirashi Sushi

As an one dish meal or you can make a nice party platter


Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)




  • 2 rice cups (360 ml) short grain rice, rinsed and drained
  • 1 1/2 cups (360 ml) minus 2 tablespoons water
  • 2 tablespoons sake
  • 1 piece (2" x 2" or 5 cm x 5 cm) dry kelp ("dashi kombu")

    vinegar seasoning "sushi-zu" for the rice

    • 3 tablespoons and 1 teaspoon (50 ml) rice vinegar
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 3/4 cup (180 ml) shelled edamame
    • 10 oz (300 g) salmon gravlax or smoked salmon, thinly-sliced
    • some roasted white sesame seeds
    • some thinly-sliced radish
    • some dill


        1. In "Kamado-san", soak the rinsed rice with the water and sake and put the dry kelp on top of the rice.  Soak for 20 minutes.
        2. Place both lids of "Kamado-san" so that the holes of the lids are positioned perpendicular to each other.
        3. Set "Kamado-san" over medium-high heat and cook for 13-15 minutes, or until 2 minutes after the steam starts puffing out of the top lid.
        4. Turn off the heat and let it stand for 20 minutes.
        5. Meanwhile, combine the ingredients for "sushi-zu" and mix until the sugar and salt are dissolved.  (You can heat it in the microwave for 25-30 seconds first to make it easier to dissolve.)
        6. Remove both lids of "Kamado-san". Remove the kelp and quickly add the "sushi-zu" to the rice and fluff with a rice paddle.
        7. Add the edamame and fluff again. Cover with just a top lid and let the rice cool down to slightly warm temperature.
        8. Divide the rice into 5 plates. Cover the rice with the gravlax slices. Granish with sesame seeds, radish, and dill. Serve immediately.

        In the above photo, I cooked partially-polished brown rice with some addition of multi-grains.

          About the measurements used in our recipes

          For rice measurement, traditional Japanese rice measurement is used.
          • 1 rice-cup = 3/4 US cup = 180 ml
          Other conversions (US to metric measures)
          • 1 cup = 240 ml1
          • inch (1") = 2.5 cm
          • 1 ounce (1 oz) = 30 ml