Yields: 4 servings
The secret here is to get the best-quality yellowtail tuna you can find (sushi-grade, of course). Salmon or shrimp sashimi would work too. It’s a beautiful dish to look at and remarkable in its simplicity. Three simple ingredients with a small garnish on top—quintessentially Japanese.
Ingredients
1 1/3 cups (330 mL) dashi stock
2 cups (500 mL) freshly cooked Japanese rice
16 slices yellowtail sashimi
4 teaspoons (20 mL) chives or thinly sliced green onions (green parts only)
1/2 sheet nori (dried seaweed), snipped into fine threads for sprinkling
Directions
Heat the dashi in a small saucepan just until warm over medium heat.
Scoop the hot rice into 4 small serving bowls (with a wooden rice paddle if you have one). Lay 4 slightly overlapping sashimi slices over the rice in each bowl.
Pour in the hot dashi to almost come up to the top of the rice (about 1/3 cup/80 mL). Sprinkle with the chives (or green onions) and nori, and serve immediately.
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