Kadence Recipe

Prepare the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, allow it to cool slightly and mix with rice vinegar.

Slice the Fish and Vegetables

Slice the fresh salmon and tuna into thin sashimi slices. Cut the avocado and cucumber into thin strips.

Assemble the Sushi

Place a nori sheet on a bamboo mat. Spread a thin layer of sushi rice on the nori, leaving an inch at the top. Arrange the fish and vegetable slices across the middle of the rice. Roll tightly, seal the edge with a little water, and slice into pieces.

Serve

Serve the sushi with soy sauce, wasabi, and pickled ginger on the side.

Make the Dashi Stock

Combine water with katsuobushi (dried bonito flakes) and kombu (dried kelp) in a pot. Bring to a simmer, remove from heat, and strain the liquid to create dashi.

Prepare Miso Soup

Heat dashi stock in a pot, add tofu cubes and seasonal vegetables. Simmer until vegetables are tender, then stir in miso paste until dissolved.

Finish the Dish

Drizzle sesame oil and rice vinegar over the soup just before serving for added flavor.

Cook the Rice

Rinse the white rice and cook it according to package instructions. Keep warm until serving.

Grill the Mackerel

Season the mackerel fillets with salt and grill them until cooked through and flaky.

Prepare the Natto

Stir the natto and serve it in a bowl, optionally topping with chopped green onions.

Cook the Eggs

Beat the eggs and cook them in a non-stick pan to make scrambled eggs, seasoning with a pinch of salt.

Serve the Breakfast

Serve the grilled mackerel, natto, scrambled eggs, and white rice together for a traditional Japanese breakfast.