Deluxe Chirashi Don

Step 1

Cook the sushi rice according to package directions, then spread it on a shallow plate to cool while you prepare the other components, about 5 minutes.

Step 2

Pat the salmon fillet dry with a paper towel so it will sear properly, then slice it lengthwise (following the grain) into two equal pieces.

Step 3

Pat the shrimp dry with a paper towel to remove excess moisture, which helps them develop a golden crust when cooked.

Step 4

Crack the eggs into a small bowl, add a pinch of salt and pepper, and whisk with a fork until the yolks and whites are completely combined.

Step 5

Slice the cucumber lengthwise into two long halves, then lay each half flat and slice crosswise into thin half-moons, about 1/8 inch thick.

Step 6

Cut the avocado in half lengthwise around the pit, then twist the halves apart; scoop the flesh out with a spoon and slice lengthwise into thin strips.

Step 7

Heat 1 tablespoon of oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 8

Place the salmon pieces skin-side up in the hot skillet and cook without moving them until the skin turns deep golden brown and crispy, about 3 minutes.

Step 9

Flip the salmon skin-side down and cook until the flesh is opaque (just cooked through at the thickest part when you peek with a fork), about 2 more minutes.

Step 10

Transfer the salmon to a small plate and set aside; wipe the skillet clean with a paper towel.

Step 11

Add 1 tablespoon of oil to the same skillet over medium-high heat until it shimmers, then add the shrimp in a single layer.

Step 12

Cook the shrimp without stirring until the bottom side turns light pink and slightly opaque, about 2 minutes.

Step 13

Flip each shrimp and cook the other side until pink and firm to the touch, about 1 minute more.

Step 14

Transfer the shrimp to a small plate; pour out any oil remaining in the skillet and wipe it clean.

Step 15

Add a splash of oil to the skillet over medium heat; once it shimmers, pour in the whisked eggs and let them spread into a thin, even layer.

Step 16

Cook the eggs undisturbed until the bottom looks set but the top is still slightly wet, about 2 minutes.

Step 17

Slide the cooked egg onto a cutting board, let it cool slightly, then slice it lengthwise into strips about 1/2 inch wide.

Step 18

Divide the cooled sushi rice between two serving bowls, creating an even base layer on the bottom of each.

Step 19

Arrange the salmon pieces, shrimp, egg strips, cucumber slices, and avocado slices on top of the rice in neat rows or a circular pattern.

Step 20

In a small bowl, whisk together 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar, then drizzle this mixture evenly over both bowls.

Step 21

Top each bowl with a small spoonful of pickled ginger and a scatter of sesame seeds, then serve immediately.