Salmon Sashimi Rice Bowl
Ingredients
- 8 oz salmon sashimi grade
- 2 cups cooked rice short-grain rice or sushi rice
- 1 avocado sliced
- 4 tbsp fish roe
- 2 shiso leaf for garnish, optional
- wasabi to taste
Mentsuyu Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 3 dried kelp
- 1/4 cup bonito flakes
Instructions
- In a pot, combine soy sauce, mirin, sake, and kelp and bring to a boil over medium heat. Once boiling, reduce to a simmer then add the bonito flakes. Simmer on low for 3 to 5 minutes. Strain and cool in the fridge.
- Scoop the rice into a bowl and shape it into a round dome shape. Set this aside for a few minutes to allow the rice to come to room temperature.
- While the rice is cooling, slice the salmon into 1/4-inch thick pieces, preferably at an angle for better presentation.
- Once the rice has cooled, add 1 teaspoon of the mentsuyu sauce from earlier over the rice.
- Top the rice with sliced salmon, by arranging it around the dome. For better presentation, you can slightly overlap the salmon to cover the rice completely.
- Top with sliced avocado, shiso leaf, fish roe, and wasabi,
- Drizzle another teaspoon of the mentsuyu sauce over the salmon. Add more if needed.
- Serve immediately!
Notes
1. Feel free to substitute the salmon for any other sashimi-grade fish such as tuna, amberjack, fluke, etc.
2. You can purchase bottled mentsuyu sauce at a Japanese market.
3. The homemade mentsuyu sauce will last in the fridge for up to 4 weeks!
2. You can purchase bottled mentsuyu sauce at a Japanese market.
3. The homemade mentsuyu sauce will last in the fridge for up to 4 weeks!