Sesame Sashimi Bowl

Sesame Sashimi Bowl

Let the sashimi fish soak up a sesame-loaded sauce and serve over rice along with chopped leeks.

Ingredients: 2 servings

Sashimi grade seasonal fish
200 g (about 20 slices)
● Soy sauce
3 tablespoons
● Mirin (microwave for about 15 seconds)
2 tablespoons
● Ground sesame seeds (or sesame seed paste)
1 tablespoon
Japanese leek (or green onion)
about 15 cm
Shredded nori seaweed
to taste
Shiso leaves (if it came with the sashimi)
to taste
Sushi rice (or plain rice)
Plain steamed rice
2 bowls full
★ Vinegar
2 tablespoons
★ Sugar
1 1/2 tablespoons
★ Salt
a pinch


1. Mix the ● ingredients together and chill in the refrigerator.
2. If the sashimi is in blocks, slice thinly (slice by drawing the knife blade towards you for clean cuts)
3. Add the sashimi to the combined ingredients from Step 1, and chill in the refrigerator for about 10 minutes.
4. Slice the white part of the leek or green onion lengthwise and discard the green core (use in miso soup).
5. Finely julienne the white part of the leek on the diagonal and soak in a bowl of water. The shavings will curl up.
6. Combine the ★ ingredients and mix with freshly cooked hot rice to make sushi rice.
7. Put the sushi rice on a plate, and lay the sashimi slices on top one at a time. Arrange the shredded leek in the middle in a mound, and top with finely julienned shiso leaves.
8. Pour the remaining marinade over, scatter with some shredded nori seaweed, and it's done.

Story Behind this Recipe

I love the crunch of sesame seeds so I added it to a sashimi rice bowl.