Red sea bream sashimi (sliced thinly on the diagonal)
White sesame seeds
Shiso leaves (julienned)
Plain cooked rice
1 bowl (200 g)
Shredded nori seaweed
Wasabi soy sauce to taste
Line a container with shio-kombu and lay the sea bream sashimi slices on top, then put some more shio-kombu on top of that. Cover with plastic wrap and leave to marinate in the refrigerator overnight (to make kombu-jime).
Mix the marinated sashimi, shio-kombu and all, with the shredded shiso leaves and sesame seeds. Chill the mixed sashimi if possible.
Mix the bonito flakes, de-pitted umeboshi and sesame oil into the rice and place in a bowl.
Top the rice with the sashimi and shredded nori seaweed and it's done. It's delicious with wasabi soy sauce if you like.
Check out this recipe for egg over rice with shio-kombu (Recipe ID: 1950442).
Also see this recipe for dashi-chazuke (rice with tea). (Recipe ID: 1948461)
Story Behind this Recipe
I was inspired by "Kombu jime" (a kombu marinade), which is a local speciality of Toyama prefecture. The shio-kombu really brings out the umami.
The key to this recipe is the process of marinating the sea bream in the shio-kombu. It turns ordinary sea bream sashimi into something special overnight. You can use other white fish or squid instead of the sea bream. You can also turn this into ochazuke (rice with tea) by pouring hot water over it. It's really good this way too!