Sashimi Lunch Recipe

Rinse rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing, until the water runs clear (about 4-6 rinses). Drain well for 10 minutes.

Cook rice

Combine rinsed rice and 360 ml water in a rice cooker or heavy pot. If using a pot, cover, bring to a boil over medium heat, then reduce to low and simmer 12-14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Prepare sushi vinegar

While rice cooks, in a small bowl combine 3 tbs rice vinegar, 1.5 tbs sugar, 1 tsp fine sea salt, and optionally 1 tsp mirin. Stir until sugar and salt dissolve.

Season rice

Transfer hot rice to a shallow wooden or nonreactive bowl. Pour the sushi vinegar evenly over the rice. Using a rice paddle or spatula, fold the rice gently to mix while fanning to cool quickly. Continue folding and fanning until rice reaches body temperature and is glossy (about 5-7 minutes). Cover with a damp cloth to keep warm and slightly moist.

Prepare fish

Keep sashimi-grade tuna, salmon, and white tuna chilled until ready to slice. Using a very sharp, long-bladed knife, slice each piece crosswise into 5–6 mm thick slices. Aim for consistent thickness and clean single strokes to prevent tearing. For 2 tuna pieces, you should get about 6–8 slices total; do the same for 2 salmon pieces and slice the single white tuna piece into 4–6 slices depending on size.

Prepare carb sticks (imitation crab)

If desired, lightly brush the 2 carb sticks with 1 tsp sesame oil and quickly sear in a hot skillet for 20–30 seconds per side to warm and add flavor, or serve chilled as-is. Slice each stick diagonally into 4-6 pieces for easier eating.

Plate sashimi

Arrange sashimi slices on a chilled plate or board: lay salmon, tuna, and white tuna in separate groups. Place the sliced carb sticks in their own section. Garnish with shiso leaves (or scallion) if using. Add small mounds of pickled ginger and wasabi on the plate. Sprinkle 1 tsp toasted sesame seeds over the salmon or carb sticks if desired.

Serve with rice

Spoon the seasoned sushi rice into two small bowls or form into two compact mounds on each diner’s plate. Sashimi is traditionally eaten with rice on the side rather than on top; if you prefer, place 2–3 sashimi slices over a small portion of rice to create nigiri-like bites, but do not press the fish into the rice tightly.

Finishing & dipping

Pour soy sauce into a small dipping dish. When eating, take a slice of sashimi, optionally dab a small amount of wasabi on the fish, and dip the fish (not the rice) into soy sauce. Between bites, cleanse the palate with a slice of pickled ginger.

Keep any unused sashimi chilled and consume the same day. Store leftover sushi rice in an airtight container at room temperature for up to 6 hours; do not refrigerate rice as it will harden. Clean knives and boards used for raw fish thoroughly with hot soapy water.