Japanese · Lunch
Assorted Raw Fish Rice Bowl
Sashimi-grade tuna, salmon and white fish laid over a small portion of vinegared sushi rice, brightened with cucumber, avocado, pickled ginger and a light soy-lime dressing. Techniques stay entirely raw and no-cook, keeping fat low while preserving the clean, oceanic flavours typical of a chirashi-style bowl.
$9
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
392Calories
38.8gProtein
14.2gFat
28.4gCarbs
3.1gSugar
3.2gFiber
621mgSodium
76mgChol
2.7gSat Fat
845mgPotassium
48mgCalcium
2.1mgIron
5.4mcgVitamin B12
9.2mgVitamin C
Goes well with
Crisp Japanese Lager or Light Pilsner
local
Yuzu Citrus Tea (Chilled)
international
gluten-free-adaptable
low-calorie
low-cholesterol
protein-rich
low-calorie
Instructions
1
Prep
Slice the tuna, salmon and white fish into thin, even pieces on a cutting board, keeping the knife wet for clean cuts.
2
Build
Toss the cooked sushi rice with the rice vinegar in a small bowl until glossy, then spread it in a shallow serving bowl.
3
Build
Arrange the sliced fish, cucumber and avocado over the rice in overlapping rows, then whisk the soy sauce, lime juice and sesame oil together.
4
Plate
Drizzle the dressing over the fish, scatter the pickled ginger, sesame seeds, scallion and nori strips on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g sashimi-grade tuna
- 5.6 oz160g sashimi-grade salmon
- 2.8 oz80g sashimi-grade white fish
- 7 oz200g cooked sushi rice
- 2 tsp2 tsp rice vinegar
- 11 small cucumber
- 11 avocado
- 2 tbsp2 tbsp pickled ginger
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp lime juice
- 1/2 tsp1/2 tsp sesame oil
- 2 tsp2 tsp toasted sesame seeds
- 22 scallion
- 22 small sheet nori
