Lu3: 8pc Sashimi & Rice Recipe
Make Lu3: 8pc Sashimi & Rice Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sashimi
Rice
Method
Sashimi Preparation
- 1
Slice the Fish
Using a sharp knife, slice the fresh salmon, tuna, yellowtail, and octopus into thin, even pieces about 1/4 inch thick. Arrange the slices on a serving plate.
- 2
Prepare Condiments
Place a small dollop of wasabi on the side of the sashimi plate, and pour soy sauce into a small dipping bowl. Add pickled ginger in another small bowl for serving.
Rice Preparation
- 3
Rinse Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch that can make the rice gummy.
- 4
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice with 450 ml of water. Cook according to the rice cooker instructions or bring to a boil, then cover and simmer for 15 minutes until water is absorbed.
- 5
Make Seasoning
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently over low heat, stirring until the sugar and salt dissolve.
- 6
Season the Rice
Once the rice is cooked, transfer it to a large bowl. Pour the vinegar mixture over the hot rice and gently fold it in using a wooden spatula. Allow the rice to cool to room temperature.
