Sesame Sashimi Bowl

Name: Sesame Sashimi Bowl
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Sashimi grade seasonal fish; 3 tbsp ● Soy sauce; 2 tbsp ● Mirin (microwave for about 15 seconds); 1 tbsp ● Ground sesame seeds (or sesame seed paste); 15 cm Japanese leek (or green onion); 1 Shredded nori seaweed; 1 Shiso leaves (if it came with the sashimi); 2 bowls full Plain steamed rice; 2 tbsp ★ Vinegar; 1 1/2 tbsp ★ Sugar; 1 pinch ★ Salt

cookpad.japan @cookpad_jp

I love the crunch of sesame seeds so I added it to a sashimi rice bowl.

Choose whatever fish is in season. Winter: amberjack, yellowtail, crab. Spring: spring bonito, horse mackerel. Summer: octopus, largehead hairtail. Fall: mackerel, fall bonito; etc. Recipe by Matsujun

I love the crunch of sesame seeds so I added it to a sashimi rice bowl.

cookpad.japan @cookpad_jp

I love the crunch of sesame seeds so I added it to a sashimi rice bowl.

Saved

Ingredients

2 servings

200 gramsSashimi grade seasonal fish
3 tbsp● Soy sauce
2 tbsp● Mirin (microwave for about 15 seconds)
1 tbsp● Ground sesame seeds (or sesame seed paste)
15cm Japanese leek (or green onion)
1Shredded nori seaweed
1Shiso leaves (if it came with the sashimi)
Sushi rice (or plain rice)
2bowls full Plain steamed rice
2 tbsp★ Vinegar
1 1/2 tbsp★ Sugar
1 pinch★ Salt

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Steps

1

Mix the ● ingredients together and chill in the refrigerator.
2

If the sashimi is in blocks, slice thinly (slice by drawing the knife blade towards you for clean cuts)
3

Add the sashimi to the combined ingredients from Step 1, and chill in the refrigerator for about 10 minutes.
4

Slice the white part of the leek or green onion lengthwise and discard the green core (use in miso soup).
5

Finely julienne the white part of the leek on the diagonal and soak in a bowl of water. The shavings will curl up.
6

Combine the ★ ingredients and mix with freshly cooked hot rice to make sushi rice.
7

Put the sushi rice on a plate, and lay the sashimi slices on top one at a time. Arrange the shredded leek in the middle in a mound, and top with finely julienned shiso leaves.
8

Pour the remaining marinade over, scatter with some shredded nori seaweed, and it's done.