Sashimi Lunch Recipe

Rinse and cook rice

Place 1 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs mostly clear (about 2–3 minutes). Drain 10–15 seconds. Transfer rice to rice cooker or small pot and add 180 ml water. If using a rice cooker, cook according to manufacturer instructions. If using a pot, bring to a gentle boil over medium heat, cover, reduce heat to low and simmer 12 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, combine 1.5 tbs rice vinegar, 1 tsp sugar and 1 tsp kosher salt in a small bowl and stir until dissolved. Transfer hot rice to a wide shallow bowl. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using cutting-and-folding motions—do not mash. Fan the rice or use a paper towel to help cool it to warm (not hot). Cover with a damp towel to keep slightly warm while preparing fish.

Arrange 4 small portions of rice or a single side bowl of rice on the plate as desired for the lunch (rice is served on the side).

Prepare fish

Keep fish chilled until ready to slice. Pat each piece dry with paper towel to remove excess moisture. Using a very sharp knife, trim away any connective tissue or skin if present, slicing with a single smooth stroke to avoid tearing.

Slice tuna and salmon

For tuna and salmon (3 oz each): cut into 4 even slices each, about 1/4 inch (6–7 mm) thick and 1–1.5 inches wide. Hold the knife at a slight angle (about 45°) and use a single long pull stroke away from you. You should end up with 8 pieces (4 tuna, 4 salmon).

Slice yellowtail, sea bass, scallop

For yellowtail (2 oz) and sea bass (2 oz): cut each into 2 pieces, slightly thinner (about 1/8–1/4 inch) so they are delicate on the tongue. For scallop (2 oz): if large, slice horizontally into medallions or serve whole, slightly brushed with a drop of lemon juice. This yields the remaining 4 pieces to total 12 sashimi pieces.

Plating

Arrange sashimi pieces on a chilled serving plate: group by fish type or alternate colors for contrast. Place shiso leaves or microgreens between groups as garnish. Add pickled ginger and a small mound of wasabi on the plate. Sprinkle a few toasted sesame seeds over scallops or white fish if desired. Place lemon wedges on the side. Serve soy sauce in a small dipping dish.

Serve immediately while fish is fresh and rice is warm. Eat sashimi by dipping the fish (not rice) lightly into soy sauce; dab with wasabi if desired and cleanse the palate with pickled ginger between bites. Keep leftover fish refrigerated and consume the same day.

Estimated doneness/safety note: Use only sushi/sashimi-grade fish from a reputable supplier that has been handled and frozen according to local food-safety guidelines. If unsure, poach or cook fish instead.