Cooked by my sister-in-law's mother.
My son & I love this. A sweet & savoury easy-to-make dish with sashimi (raw fish) & vegetables. It is served cool. For toppings, you can put any seafood you like. E.g. raw salmon, tuna, jellyfish, red salmon roe, squid, prawns, and so on. You can find fresh seafood at Takashimaya (Basement 2) or Meidiya (Basement 1).
Recipe:
4 cups of short-grain rice
4 cups of water
1 tsp salt
2 tbsp rice vinegar
1 tbs sugar
Toppings:
2 tbsp marinated seaweed
3-4 slices of smoked salmon, cut into half
2 tbsp red salmon roe
16 slices of a variety of ready sliced sahimi (raw fish) or a selectedion of marinated seafood
Pink Japanese fish floss
1 sheet of nori (toasted seaweed), cut into thin strips
1 Japanese cucumber, sliced
Pickled ginger slices
Wasabi paste
Japanese Soy Sauce
- Wash rice in several changes of water. Place rice in a rice cooker with water and cook till dry and fluffy. When ready, season with salt, vinegar and sugar, mix well and leave uncovered to cool.
- When rice is cool, dish out onto a bowl or deep plate. Top with equal proportions of the suggested toppings, except for the dry ingredients such as fish floss and nori, which should be added at the last minute.
- Arrange seafood contrasting colours and balancing shapes.
- Serve at once with cucumber slices, pickled ginger, wasabi and soya sauce on the side.
