Sashimi (Raw Seafood)

Serves: to serve 4

Prep Time: 20 Minutes

Ready In: 20 mins

Ingredients

4 cups - cold Japanese Sushi Rice

8 oz - fresh tuna

8 oz - fresh halibut

8 oz - fresh red snapper

8 oz - fresh mackerel

2 leaves - perilla leaf (shiso)

  - pickled ginger

2 teaspoons - wasabi paste

  - dark soy sauce

Directions

1. Choose 4 round flat-bottomed dishes about 9" in diameter. Place about 1" (2.5cm) of Japanese Sushi Rice into the bottom of each. Using a very sharp knife, fillet the fish and then cut each fish into slices about 1" (2.5cm) wide by 1½" (4cm) long by ¼" (5-6mm) thick. (cutting the fish at an angle normally helps to achieve these dimensions).
2. Arrange the fish on top of the rice so that each bowl has about 2oz (55g) of each type of fish (that's about 4 slice of each fish). Slice the perilla leaf (shiso) into strips and place a little between each slice of fish. Carefully place ½ teaspoon of wasabi paste on each dish, and also a few slices of pickled ginger.
3. In a small dipping bowl, pour a little soy sauce - about ½" (1cm) depth - and serve next to each dish.