Aishi Shibo Recipe

Rinse and cook rice

Place the 2 cups short-grain rice in a fine-mesh sieve and rinse under cold water, rubbing the grains with your fingers, until the water runs clear (about 3–4 minutes). Drain for 10 minutes. Transfer rice to a rice cooker or pot with 480 ml water. If using a pot, bring to a boil, cover, lower heat to very low and cook 12–14 minutes; remove from heat and let rest, covered, 10 minutes.

Season rice

While the rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp sea salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer cooked rice to a large wooden or nonreactive bowl. Gradually fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting and fanning motions to cool the rice quickly and give it a glossy finish. Spread rice out slightly to cool to near room temperature (about 15 minutes).

Prepare fish and vegetables

If using sashimi-grade fish, pat dry and cut into 1/2-inch cubes. Peel and slice avocado, then toss gently with 1 tsp lime juice to slow browning. Julienne and lightly salt the cucumber pieces, then drain any excess moisture on paper towel for 5 minutes.

Combine the 8 oz cubed fish with 1 tbs soy sauce, 1 tsp sesame oil and 1 tbs mirin in a small bowl; toss gently and let marinate 5–10 minutes in the refrigerator while you finish other steps. If you prefer spicy, add 1 tsp Sriracha to this mix.

Make mayo-sauce

In a small bowl combine 2 tbs Japanese mayonnaise, 1 tbs soy sauce, 1 tbs lime juice and 1 tbs mirin. Taste and adjust: add up to 1 tsp Sriracha for heat and a pinch more soy for salt. Set aside.

Form base

With moistened hands, divide the seasoned sushi rice into 4 equal portions (serving 4). On each plate, form a compact oval or round mound about 1/2–3/4 inch thick. If you want a nori border, place a halved nori sheet on the plate and mound rice on top of it.

Top and finish

Arrange slices of avocado and julienned cucumber on the rice. Spoon marinated fish over the rice and vegetables. Drizzle the mayo-sauce over each portion, sprinkle 2 tbs masago evenly among the portions (about 1/2 tbs per serving), then finish with toasted sesame seeds and microgreens or scallions. Place pickled ginger at the side.

Serve immediately with additional soy sauce on the side for dipping. Leftovers with raw fish are not recommended; if you must, keep covered and refrigerated and consume within 24 hours.