Make Your Own Sashimi Rice Bowl
If there’s one thing I simply cannot get enough of is raw fish. I love sushi. LOVE! My daughter always asks me what my favorite food is and my response, “sushi”. Forever and always.
Through this pandemic, I’ve learned that I can make my own sashimi bowls from the comfort of my own home. It’s actually very easy as long as you can track down some sashimi grade fish and seafood. Many restaurants and grocery stores have had to switch gears during this pandemic and I have noticed that many are offering new and exciting items such as sushi grade seafood for home cooks. And, the most exciting thing of all is that a lot of time, it can me made for much less than what you pay for at the restaurant. That’s always a win in my books!
- 4 Servings
- Prep time: 30 Minutes|Cook time: 45 Minutes|Total time: 1 Hours 15 Minutes
Sushi grade seafood
- Measure out 2 cups short grain aka sushi rice into a mixing bowl.
- It is extremely important to wash your rice 5-6 times until the water runs clear. Over the sink, with cold running water, fill up the mixing bowl with water. Gently swish around the rice to wash it. Pour out the water and repeat until the water runs clear.
- Transfer the washed rice to the bowl of the rice cooker. Add in equal parts water, that’s 2 cups of water to the 2 cups or rice. Set the rice cooker to cook.
- When done, gently fluff the rice.
Prepare your seafood
- Sea urchin (uni) and salmon cavier (ikura) do not need anything in preparation. This should be ready for you to consume.
- Salmon, tuna, yellowtail and scallops will require slicing. Now, slicing sashimi is an art form and chefs train for this. However, we are just home cooks so let’s not try to be fancy here. First of all, you will need the sharpest knife in your kitchen. If there’s any resistance when slicing the fish, you will end up destroying it.
- Using your sharpest knife, slice through the fish in one constant swift motion. Do not saw back and forth. This is fish; not steak. You want to make clean cuts.
Prepare your sashimi bowl
- In a bowl, scoop out a portion of rice from the rice cooker. Allow the rice to cool for about 5 minutes. You do not want to add the fresh seafood to a bowl of hot steaming rice.
- Once the rice has cooled slightly, arrange your seafood over the rice in a pleasing manner. Remember, we eat with our eyes so it’s important to make this look pretty.
- When ready to eat, drizzle your soy sauce over your sashimi bowl and enjoy.
- Garnishes to your bowl will bring it to life. Thinly sliced cucumbers, micro greens, seaweed salad, etc will add some texture and jazz up your sashimi bowl.