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Ingredients
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Sashimi
Rice
Garnishes & Sauces
Method
Preparation of Sashimi
- 1
Slice the Fish
Using a sharp knife, slice the fresh salmon, tuna, yellowtail, and snapper into thin pieces, approximately 1/4 inch thick. Ensure each slice is uniform for an appealing presentation.
- 2
Plate the Sashimi
Arrange the sliced sashimi on a chilled plate. Keep the different types of fish separate and ensure they are visually appealing.
Cooking the Rice
- 3
Rinse the Sushi Rice
In a fine mesh sieve, rinse 1 cup of sushi rice under cold running water until the water runs clear. This removes excess starch and helps achieve a better texture.
- 4
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 1.2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- 5
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved. Gently fold this mixture into the rice while fanning it to cool.
Serving
- 6
Plate the Dish
On a serving platter, place a portion of the seasoned sushi rice and arrange the sashimi slices artistically on top or alongside the rice.
- 7
Add Garnishes
Serve with small dishes of soy sauce, a dollop of wasabi, and pickled ginger on the side for an authentic experience.
