If you are serving the sashimi to kids or others who may not be so familiar with the taste and texture of raw fish, it's a good idea to drizzle the fish wtih lemon juice and sprinkle with chop chives. Otherwise you can skip this step and just allow the flavor of the fish to shine through. Cooking sushi rice requires a different technique than other types thanks to its stickiness, so follow the directions in this recipe carefully.
- 2 cups sushi rice
- 1/4 cup water
- roasted sesame seeds
- 100 milliliters rice vinegar
- 60 grams sugar
- 10 grams fine salt
- 10 milliliters sake
- Cut the fish and arrange it on a plate. Serve with soy sauce and rice.
- Cut the fish, arrange it on a plate and drizzle with the juice of 1 lemon. On top of it, sprinkle chopped chives. This is the way that beginners enjoy sashimi, because the fish cooks a little in the lemon juice marinade. The taste of fish is slightly disguised, and it doesn't feel so much like you're eating raw fish!
- Put the rice in a bowl and add water. Mix the rice thoroughly. Drain and add more water, and repeat until the water becomes crystal clear. Leave to drain well in a strainer.
- Place the rice and water in a pan on high heat until it begins to boil. Cover and turn the heat down to the lowest setting. Let it cook for 10 minutes and turn the heat off. Let it sit, covered, for 10 minutes to absorb all the moisture. Finally add the homemade sushi and wrap it (using a spatula if needed).
- Let it cool, stirring occasionally.
- Garnish with sesame seeds and serve with the sashimi.