Sashimi Lunch Recipe

Rinse and Cook

Rinse 1 cup sushi rice under cold water, swirling until water runs mostly clear (about 4–6 rinses). Drain 10–15 minutes. Combine rinsed rice and 180 ml water in a pot or rice cooker. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover and cook 12–14 minutes until water is absorbed. Remove from heat and rest, covered, 10 minutes.

Season Rice

While rice rests, warm 2 tbsp rice vinegar, 1 tsp sugar and 1 tsp salt in a small pan or microwave just until sugar dissolves. Transfer cooked rice to a wide bowl, gently fold in the vinegar mixture with a wooden paddle or spatula, fanning rice as you fold to cool and give a glossy finish. Do not mash. Keep rice covered with a damp cloth until serving.

Portion rice into a small bowl or mound on plate as a side to the sashimi (this dish is sashimi with white rice). Serve warm or slightly cooled.

Prepare Fish

Keep fish chilled until ready to slice. Using a very sharp, single-bevel or sashimi knife, trim any skin or connective tissue from each fish. Work quickly and keep the fish cold. Pat fillets dry with paper towel.

Slice Fish

For each fish: hold the fillet steady and slice in a single smooth motion, pulling the knife toward you to create clean cuts. Aim for uniform slices about 3/16–1/4 inch (4–6 mm) thick. Suggested portions to total 10 pieces: salmon — 3 slices, tuna — 3 slices, yellowtail — 2 slices, scallop — 1 whole scallop sliced in half crosswise (or 1 piece treated as a single thicker slice), sea bream — 1 slice. Arrange slices on a chilled plate in an attractive fan or linear layout, leaving space between types.

Add Garnish and Condiments

Place 1–2 shiso leaves or a small mound of shredded daikon beside the fish. Add pickled ginger (about 2 tbsp) and a small dollop (about 1 tsp) of wasabi on the plate. Sprinkle toasted sesame seeds lightly over scallop or sea bream if desired. Place lemon wedges on the side for a squeeze if preferred.

Serve sashimi immediately with the seasoned rice, soy sauce in a small dipping dish, and optional microgreens. Instruct diners to use a little wasabi mixed into soy sauce if desired, and to cleanse the palate with pickled ginger between different fish.

Final plating: place a warm small bowl or mound (about 1/2 cup cooked) of the seasoned rice on the plate or a separate small bowl. Arrange the 10 pieces of assorted sashimi beside the rice with garnishes as above. Ensure soy sauce is available in a shallow dish for dipping.

Storage and safety note: keep any unused fish refrigerated at 32–38°F (0–3°C) and consume within 24 hours; for raw consumption use only reputable, sushi-grade fish handled and frozen according to local food-safety guidelines.