B. Sashimi Lunch Recipe

Rinse the sushi rice under cold running water, swirling with your hand, until the water runs almost clear (about 3–4 rinses). Drain in a fine mesh sieve for 10 minutes.

Combine rinsed rice and 110 ml water in a small saucepan with a tight-fitting lid. Let the rice soak for 20–30 minutes if time allows (optional, but improves texture).

Bring rice to a gentle boil over medium heat, then reduce to low, cover, and simmer for 12–14 minutes, or until water is absorbed and rice is tender. Remove from heat and keep covered for 10 minutes to steam.

While rice cooks, warm the rice vinegar, sugar and salt in a small pan or microwave until sugar and salt dissolve (do not boil). Let cool slightly.

Transfer cooked rice to a shallow bowl or hangiri. Gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting-and-fanning motions to separate grains and cool the rice to near room temperature (about 5–8 minutes). Do not smash the rice.

Cover rice with a damp towel to keep moist until plating.

Keep fish chilled until ready to slice. Use a very sharp, long sashimi knife (or a long, thin-bladed knife) and wipe the blade clean between cuts.

If whole fish loins are used, trim any skin or sinew. Portion fish into 10 uniform slices appropriate for sashimi (approx. 1/4"–1/3" thick and about 2–3" long depending on fish). Arrange the mix so you have a variety of 3–4 species totaling 10 pieces (for example: 3 tuna, 3 salmon, 2 yellowtail, 2 mackerel).

Place a small mound of shredded daikon radish on the serving plate. Fan or stagger the sashimi pieces on top of the daikon and shiso leaves for presentation.

Thinly slice half a lemon and tuck one slice on the plate or squeeze a few drops over one fish type if desired.

Add a small artistically placed dab of wasabi and a portion of pickled ginger to the plate.

Spoon the prepared sushi rice into a small molded mound or oval on the plate next to the sashimi. Optionally brush the top lightly with a few drops of soy sauce (or serve soy in a small dish) and drizzle a tiny whisper of sesame oil on the rice if using (1–2 ml).

Pour soy sauce into a small dipping dish. Serve wasabi and pickled ginger alongside. Instruct diners to mix a small amount of wasabi into soy sauce if they like a spicy dip, or to apply wasabi directly to fish.

Serve immediately while rice is slightly warm/room temperature and sashimi is chilled.