Sashimi Lunch Recipe
12pcs of sashimi with a side of sushi rice
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Ingredients
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Sashimi
Sushi Rice
Method
Sashimi Preparation
- 1
Slice the Fish
Using a sharp knife, slice the fresh tuna, salmon, yellowtail, and snapper into thin pieces, about 1/4 inch thick. Make sure to cut against the grain for tenderness.
- 2
Plate the Sashimi
Arrange the sliced fish on a plate, ensuring that each type of fish is separated. Place a small dollop of wasabi and a small bowl of soy sauce on the side, along with pickled ginger for garnish.
Sushi Rice Preparation
- 3
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and helps achieve the right texture.
- 4
Cook the Rice
In a medium-sized pot, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low and cover. Cook for 18-20 minutes until the rice is tender and water is absorbed.
- 5
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture, being careful not to mash the rice.
- 6
Cool the Rice
Let the seasoned rice cool to room temperature before serving. This will prevent the rice from being overly sticky when paired with sashimi.
