Kaisendon Sashimi Rice Bowls with Salmon Roe

What you need

• 300 g (1 1/2 cups) Japanese short-grain rice
• 360 ml (1 1/2 cups) water, for cooking the rice
• 3 tbsp rice vinegar
• 1 1/2 tbsp sugar
• 1/2 tsp salt
• 120 g (4 oz) sashimi-grade tuna, cut into 1 cm (1/2 in) slices
• 120 g (4 oz) sashimi-grade salmon, cut into 1 cm (1/2 in) slices
• 40 g (1 1/2 oz) salmon roe
• 4 leaves shiso leaves
• 1 sheet nori, cut into thin strips
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• wasabi, to serve

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of cold water until the water runs almost clear. Drain, then soak in the 360 ml water for 30 min.

2. 2

   Bring the rice and its soaking water to a boil in a covered pot. Reduce to the lowest heat and cook for 12 min, then take off the heat and rest, covered, for 10 min.

3. 3

   Stir the vinegar, sugar and salt in a small bowl until the sugar dissolves.

4. 4

   Tip the hot rice into a wide bowl. Pour the vinegar mixture over it and fold in with cutting strokes, fanning the rice, until it is glossy and no longer steams. Do not mash it.

5. 5

   Simmer the soy sauce, mirin and sake in a small pan for 1 min so the alcohol cooks off. Cool.

6. 6

   Divide the rice between 2 deep bowls.

7. 7

   Lay a shiso leaf on the rice, then arrange the tuna and salmon slices on top, slightly overlapping.

8. 8

   Spoon the roe into the middle and scatter the nori strips over the bowl.

9. 9

   Add a dab of wasabi on the side and spoon the soy mixture over the fish. Eat right away while the rice is still just warm.

Imported from magicalkitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.