Sashimi Rice Bowl Recipe
greens, avocado, tobiko, gochugaru sauce
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Ingredients
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Rice
Toppings
Gochugaru Sauce
Method
Rice Preparation
- 1
Rinse Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook Rice
In a medium saucepan, combine the rinsed sushi rice and 1.25 cups of water. Bring to a boil over medium heat.
- 3
Simmer Rice
Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until the water is absorbed.
- 4
Rest Rice
Remove from heat and let it sit covered for another 10 minutes.
- 5
Season Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved, then fold this mixture into the cooked rice gently.
Topping Preparation
- 6
Prepare Fish
Slice the sashimi-grade fish into thin pieces.
- 7
Prepare Avocado
Cut the avocado in half, remove the pit, and slice it into thin pieces.
- 8
Prepare Greens
Wash and dry the mixed greens.
Sauce Preparation
- 9
Make Gochugaru Sauce
In a small bowl, combine gochugaru, soy sauce, sesame oil, honey, and lime juice. Mix well until combined.
Assembly
- 10
Add Rice
In a serving bowl, place a generous scoop of seasoned sushi rice at the bottom.
- 11
Add Toppings
Arrange the sliced sashimi, avocado, and mixed greens artistically on top of the rice.
- 12
Finish with Sauce
Drizzle the gochugaru sauce over the top and sprinkle with tobiko.
- 13
Serve
Serve immediately and enjoy your Sashimi Rice Bowl!