Sashimi Rice Bowl

Ingredients (serves 2):

• For the Rice:
  • 2 cups Japanese short-grain rice
  • 2 cups water
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
• For the Sashimi:
  • 200g fresh sashimi-grade tuna (tuna, salmon, or any preferred fish)
  • 1 small avocado, sliced
  • 1 small cucumber, julienned
  • 1 small carrot, julienned
  • 1 small daikon radish, julienned
  • 1 small bunch of fresh shiso leaves (optional)
  • 1 small bunch of fresh cilantro (optional)
  • 1 small bunch of fresh chives (optional)
  • 1 small bunch of fresh dill (optional)
• For the Sauce:
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp mirin
  • 1 tsp sesame oil
  • 1 tsp grated fresh ginger
  • 1 tsp grated fresh garlic
  • 1 tsp wasabi paste (optional, adjust to taste)
• For Garnish:
  • 2 tbsp pickled ginger (gari)
  • 2 tbsp wasabi (optional)
  • 2 tbsp soy sauce
  • 2 tbsp sesame seeds, toasted
  • 2 tbsp thinly sliced green onions

Method:

Prepare the Rice:

1. Cook the Rice: Rinse the rice thoroughly under cold water until the water runs clear. Combine the rice and water in a rice cooker or a medium saucepan. If using a saucepan, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Let it rest for 10 minutes.
2. Season the Rice: In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently until the sugar dissolves. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

Prepare the Sashimi:

1. Slice the Fish: Using a sharp knife, slice the sashimi-grade fish into thin, even slices about 1/4 inch thick. Arrange the slices on a plate and refrigerate until ready to serve.
2. Prepare the Vegetables: Julienne the cucumber, carrot, and daikon radish. Slice the avocado. Set aside.

Prepare the Sauce:

1. Mix the Sauce: In a small bowl, combine the soy sauce, rice vinegar, mirin, sesame oil, grated ginger, grated garlic, and wasabi paste (if using). Mix well and set aside.

Assemble the Rice Bowl:

1. Layer the Rice: Divide the seasoned rice evenly between two serving bowls.
2. Add the Sashimi: Arrange the slices of sashimi on top of the rice.
3. Add the Vegetables: Arrange the sliced avocado, cucumber, carrot, daikon radish, and any additional garnishes like shiso leaves, cilantro, chives, or dill on top of the sashimi.
4. Drizzle the Sauce: Drizzle the prepared sauce over the sashimi and vegetables.
5. Garnish: Sprinkle with pickled ginger, wasabi (if using), soy sauce, toasted sesame seeds, and thinly sliced green onions.

Serve:

1. Serve the sashimi rice bowls immediately. Optionally, provide extra soy sauce, wasabi, and pickled ginger on the side for guests to add according to their taste.

Chef's Notes:

• Quality of Fish: Ensure you use sashimi-grade fish, which is safe to consume raw. If you are unsure about the quality, consult a trusted fishmonger.
• Customization: Feel free to customize the types of fish and vegetables based on your preferences or what is available seasonally.
• Storage: This dish is best enjoyed fresh, but any leftover rice can be stored in the refrigerator for up to 2 days. Reheat gently before serving.
• A Balanced Dish: The combination of fresh sashimi, seasoned rice, and vibrant vegetables creates a harmonious and refreshing meal. Enjoy the delicate flavors and textures in every bite!