Sesame Sashimi Bowl
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
Sesame Sashimi Bowl
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
Cooking Instructions
- 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.
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