Capture Spring in Advance! Delicious California Rice Bowl

Capture Spring in Advance! Delicious California Rice Bowl

Bring spring to your dinner table early with this colorful rice dish. I seasoned the rice with ponzu sauce. It's a bit early, but how about serving this on 3/3 for Hinamatsuri (Girl's Day Festival)?

Ingredients: 4 servings

Cooked rice (warm)
4 large bowls full
2 to 2 1/2 tablespoons (depending on the size of the rice bowls)
♣Olive oil
1 teaspoon
Sashimi grade salmon (or smoked salmon)
1 block (or 4 to 6 slices of smoked salmon)
To taste
Lemon juice
a small amount
Usuyaki tamago
Cured ham
2 to 3 slices
Finely sliced squid sashimi (optional)
1 pack


1. Mix the ♣ ingredients into the warm rice. Serve rice in individual rice bowls.
2. Slice the salmon thinly. Peel the avocado, cut into bite sized pieces and sprinkle on the lemon juice. Slice the usuyaki tamago into 2 cm strips.
3. Cut the cucumber in half lengthwise and slice thinly. Cut the ham and eggs into similar size strips. Cut up the squid so that it's easy to eat.
4. Arrange the cut up ingredients colorfully on top of the rice. Eat with soy sauce. You can also squirt mayonnaise if you like.

Story Behind this Recipe

This is a donburi (rice bowl) I serve when I'm out of ideas. I like donburi just topped with sashimi too, but this colorful donburi cheers up the dinner table.