About the Recipe
If you don't have the time of the inclination to prepare sushi rolls, here's a great way to enjoy some sashimi with minimum effort.
Ingredients
450g cooked Japanese rice
2 tbsp sushi vinegar
130g sashimi grade fresh salmon
130g sashimi grade fresh tuna
2 seafood sticks
3 small oba leaves (optional)
4 slices of cucumber
4 slices avocado
Preparation
to make your sushi rice:
add the sushi vinegar to the cooked rice in a large bowl when the rice is still hot. using a spatula or large spoon, gently mix the vinegar into the rice using a slicing motion (you don't want to mash the rice)
set aside to cool
now to your sashimi:
carefully slice the salmon and tuna thinly into 6-8 slices each using your sharpest knife (even better, get your fishmonger to do this for you)
cut the seafood sticks in half diagonally and shred the oba leaves for a garnish
place 1/2 of the sushi rice in each serving bowl. arrange half of the sliced salmon onto the rice, then lay 2 slices of avocado next to the salmon
add half of the sliced tuna next to the avocado, then 2 slices of cucumber
lastly place 2 pieces of seafood stick on the rice
top with the shredded oba in the centre
your sashimi poke bowl is ready : serve with soy sauce & wasabi and perhaps bowl of miso soup