Sashimi Power Bowl Recipe

Rinse and cook rice

Rinse 2 cups sushi rice under cold running water until the water runs mostly clear (about 3–4 rinses). Drain. Combine rinsed rice and 2.25 cups water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer 14 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, mix rice vinegar (3 tbs), sugar (1.5 tsp), and salt (1 tsp) until dissolved. Transfer cooked rice to a wide bowl, gently fold in the vinegar mixture with a rice paddle or spatula, fanning if possible to cool and give rice a glossy finish. Let cool to warm room temperature while preparing other components.

Prep fish

Pat the tuna, salmon, and hamachi dry with paper towels. Using a very sharp knife, slice each fish into 1/4-inch thick sashimi pieces (about 6 oz tuna, 6 oz salmon, 4 oz hamachi). Arrange on a chilled plate.

Make quick marinade

In a small bowl whisk together soy sauce (3 tbs), mirin (1 tbs), sesame oil (1 tsp), and lime juice (1 tbs). Divide the marinade into three small portions and lightly drizzle over each fish just before assembly (do not soak—this is to season). Sprinkle toasted sesame seeds over the dressed sashimi.

Kimchi cucumbers (if making quick)

If you don't have prepared kimchi cucumbers, make a quick version: thinly slice 1 Persian or English cucumber into half-moons. Toss with 1 tsp kimchi juice, 1 tsp rice vinegar, a pinch of sugar and 2 tsp finely chopped kimchi. Let sit 10 minutes to absorb flavors.

Slice avocado just before serving to avoid browning. Warm or thaw shelled edamame and drain. Thinly slice scallions and prepare microgreens if using.

Make kimchi aioli

In a small bowl combine 1/4 cup mayonnaise, 2 tsp finely chopped kimchi (drained), 1 tsp kimchi juice, 1/2 tsp gochujang, and 1/2 tsp fresh lime juice. Whisk until smooth. Add up to 1 tsp water to loosen to a drizzleable consistency. Taste and adjust heat or acidity if needed.

Prepare eel sauce

Have 2 tbs eel (unagi) sauce ready to drizzle. If desired, warm briefly in microwave or in a small pan to make it slightly more fluid for drizzling.

Fry wonton chips

Heat 1/2 cup neutral oil in a small heavy skillet over medium-high heat until shimmering (about 325–350°F if using a thermometer). Working in batches, cut wonton wrappers into triangles or strips. Fry 4–6 pieces at a time just until golden and blistered (20–40 seconds). Use a slotted spoon to transfer to a paper towel-lined plate and immediately season with 1/4 tsp salt. Let cool to crisp.

Build the bowl

Divide the seasoned sushi rice between two bowls (about 1 cup rice per bowl). Fan avocado slices on one side, place a portion of tuna, salmon, and hamachi sashimi in separate sections across the bowl. Add 1/2 cup kimchi cucumbers (or the prepared quick-pickled cucumbers), 1.5 oz cooked edamame, and a small handful of microgreens or baby greens. Scatter sliced scallions over the bowl.

Finish with sauces & garnishes

Drizzle kimchi aioli (about 1 tbsp per bowl) in a zigzag pattern and 1 tbsp eel sauce over the fish and rice. If desired, add a few drops of chili oil. Sprinkle furikake or toasted sesame seeds. Tuck 3 fried wonton chips into each bowl for crunch and serve pickled ginger on the side.

Serve immediately so sashimi stays chilled and wonton chips remain crisp.