Sashimi Rice Bowl
This dish is so easy to make and it tastes incredible. To make this beautiful rice bowl you only need to cook the rice and then top it with sashimi and few other ingredients.
Quantity: Serves 2
- 1 1/2 cup sushi rice
- 1 1/2 cup water (for cooking the rice)
- 300 g raw salmon (sashimi grade)
- 1 avocado
- 1 cucumber
- Tobiko orange caviar
- seaweed salad
- mustard leaf pickle
- Japanese pickle plums
- Japanese rice seasoning
- For serving: soy sauce, rice vinegar, sesame oil and wasabi sauce
Put the rice in a bowl with cold water, use your hands to wash it really well. Change the water few times until the water is clear. After this process, place the rice in a strain and wash one more time under running water.
Place the rice in a small pot and add water. The water should be about one horizontal finger above the rice. Put it on high heat until the water starts to boil. Immediately give it a stir and turn the heat down to minimum. Put the lid on and cook for 10 minutes.
After 10 minutes, turn off the heat completely and leave the rice with the lid on for another 10 minutes. If you want to have rice cooked perfectly every time, then use this method of cooking the rice for preparing other meals as well.
When the 10 minutes with lid on and no heat, have passed, remove rice from the pot into bowls and allow it to cool down completely before adding the toppings.
Slice up sashimi grade salmon and set aside. Thinly slice the cucumber on its length. Cut the avocado, remove the pit, slice it up and scoop it with a spoon.
To assemble the bowl, top the rice with fresh slices of salmon sashimi, avocado, cucumber rolls and orange caviar. Add some seaweed salad, mustard leaf pickles and Japanese pickle plums. Sprinkle some of the Japanese rice seasoning on top of the avocado and serve with sesame oil, soy sauce, rice vinegar and wasabi sauce.