A sashimi donburi at home is built on three things, and at Miss A all three are specific: Japanese Hokkaido bafun uni — Premium Grade A, harvested from Hokkaido’s waters, fed on nutrient-rich kombu, and 100% additive-free with no alum or preservatives; Japanese Aomori sashimi-grade large hotate scallops; and fresh New Zealand king salmon, farmed 14–16 months and on your table within about 36 hours of harvest. Warm seasoned rice underneath, the three arranged on top, nothing cooked, nothing hidden. That is the whole recipe — the rest is care.
The uni rules (they are printed on the product page for a reason)
Our 100g bafun uni is airflown four times a week — Tuesday, Wednesday, Friday, Saturday — from Tokyo’s Toyosu Market. Keep it refrigerated at 0–4°C, eat it within 2 days, and never freeze it: freezing collapses the delicate tongues into mush. Handle it with a spoon, not chopsticks, and lay it on the rice last, cold from the fridge. A 250g tray exists for gatherings; the Grade A and kombu details above belong to the 100g tray, which is the one we reach for.
The hotate is from Aomori — and that’s a good thing
Read the label with us: our large sashimi-grade hotate are from Aomori, not Hokkaido. We say so plainly because provenance you can check is the detail that matters at the table. Slice each scallop horizontally into two or three coins to stretch the sweetness, or halve them and stand them up like sails. Raw is best; a ten-second sear on one side is the acceptable compromise.
The salmon, and the assembly
Fresh king salmon portions arrive on Wednesday and Saturday deliveries, hand-cut and vacuum-sealed at harvest. Slice thick — about 5mm — in single strokes against the grain. Then build the bowl in this order:
- Warm sushi rice, seasoned while hot, fanned glossy. Fill the bowl two-thirds.
- A shiso leaf or a scatter of shredded nori, if you have it.
- Salmon slices fanned on one side, hotate coins on the other.
- Uni spooned generously into the centre, last and coldest.
- Finish with a few drops of good soy, fresh wasabi on the side — never premixed into the rice.
Our Hokkaido Scallop and Uni Don is the written recipe version of this bowl, uni, hotate and rice together.
Shop the bowl: Uni collection · New Zealand King Salmon collection · Seafood collection. One 100g uni tray, one pack of hotate and two salmon portions is a celebration for two — and a basket that clears the free-delivery line without padding.
FAQ
Can I freeze leftover uni for next week?
No. The product page is explicit: keep refrigerated, consume within 2 days, never freeze. Buy the 100g tray for two people so there are no leftovers worth mourning.
100g or 250g uni — which tray?
100g for a donburi for two, with the Grade A, kombu-fed profile. The 250g tray suits a gathering where uni is one of several toppings.
Why does the rice need to be warm if everything is raw?
Warm rice releases the aroma of the fish laid over it and keeps the bowl from tasting fridge-cold. Season it, fan it, and serve the moment the uni goes on.
