Sashimi Lunch Recipe

Rinse and soak rice

Place 3 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently rubbing the grains, until the water runs clear (about 3–5 minutes). Drain and transfer rice to a bowl; cover with cold water and soak 30 minutes. Drain.

Cook rice

Combine the drained rice and 360 ml water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a gentle boil over medium heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While the rice cooks, warm 4 tbsp rice vinegar with 2 tbsp sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice into a large wooden or nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting and fanning motions to cool the rice quickly and shine the grains. Fan the rice as you fold until it reaches near room temperature (about 10 minutes). Keep covered with a damp cloth until plating.

Prepare fish

Keep fish chilled until just before slicing. Using a very sharp, long-bladed knife (sashimi or yanagiba style), wipe the blade with a damp cloth between cuts. For each fish, cut 3 pieces (total 9 pieces). Slice each piece at a slight angle into 1/4"–3/8" (6–10 mm) thick slices. Aim for clean single-stroke cuts to preserve texture and appearance.

Plate sashimi

Arrange 9 slices artistically on a chilled plate or on top of small shiso leaves: 3 salmon, 3 tuna, 3 yellowtail. Add a small mound (about 1 tsp) of wasabi and 1 tbsp pickled ginger on the side. Sprinkle toasted sesame seeds lightly over fish if using, and garnish with microgreens or extra shiso leaves as desired.

Portion the seasoned sushi rice into a bowl or on the plate alongside the sashimi (about 1/3 cup cooked rice per serving; total yields 3 servings). Serve immediately with soy sauce for dipping. Recommend: smear a little wasabi on the fish or mix a small amount into soy sauce, then dip sashimi briefly — do not soak. Eat pickled ginger between different fish to cleanse the palate.