Sashimi Lunch Recipe

Rinse and cook rice

Place 1 cup short-grain sushi rice in a fine-mesh strainer and rinse under cold running water, swirling with your hand, until the water runs nearly clear (about 2–3 minutes). Drain well. Transfer rice to a small saucepan or rice cooker, add 180 ml water. If using a saucepan, cover and bring to a gentle boil over medium heat, then reduce to low and simmer 12–15 minutes until water is absorbed. Let rest, covered, off heat for 10 minutes.

Make sushi vinegar

While rice cooks, combine 2 tbs rice vinegar, 1 tsp sugar, and 1 tsp salt in a small bowl. Stir until sugar and salt dissolve.

Season rice

Transfer hot cooked rice to a wide shallow bowl. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting and folding motions to avoid smashing grains. Fan the rice or allow to cool briefly while continuing to fold until rice reaches body temperature. Taste and adjust seasoning. Spread rice in the bowl to cool slightly for serving.

Finish rice

If desired, sprinkle 1 tsp sesame seeds over rice or fold them in gently. Keep rice covered with a damp cloth until plating to prevent drying.

Prepare garnishes

Peel and julienne 50 g daikon radish into fine threads and soak briefly in cold water to crisp, then drain and pat dry. Prepare pickled ginger and shiso leaves for plating. Cut 2 lemon or yuzu wedges if using.

Slice fish

Ensure sashimi-grade fish has been kept cold. Using a very sharp, long sashimi knife or chef's knife and a clean cutting board, trim any skin or sinew. For 10 pieces total, portion the fish into 10 uniform slices about 1/4"–3/8" (6–10 mm) thick and 2–3" (5–7 cm) long depending on fish type. Clean the knife between different fish types to avoid flavor transfer.

Plate sashimi

Arrange the 10 sashimi slices attractively on a chilled plate, grouping by fish type if multiple. Place small mounds of julienned daikon and pickled ginger beside the fish. Tuck shiso leaves under or beside slices for garnish. Add lemon/yuzu wedges on the plate if desired. Put 1 tsp wasabi paste on the plate or a small dish for the diner to mix with soy if they wish.

Serve with rice

Spoon a portion of seasoned sushi rice beside the sashimi: use about 1/2 cup cooked seasoned rice per serving (from the prepared rice). You may form the rice into a neat oval using wet hands or a rice mold. Keep the rice slightly warm or at room temperature; sashimi should remain cold while rice is not chilled.

Final touches and service

Serve immediately with soy sauce in a small dipping dish. Advise diners to take a piece of sashimi, optionally dab a small amount of wasabi on the fish (not in the soy), then dip the fish lightly into the soy sauce before eating. Leftover fish should be kept refrigerated and consumed the same day.