Marinated Sashimi on Rice. Add in marinate sauce ingredients and bring it. You should only marinate sashimi briefly, however, no matter what the type. Add a splash or two of rice wine vinegar to the marinade and whisk.
Very attractive looking sashimi with a white trim. The block of tuna is marinated in a soy sauce flavoured marinade, making the thin layer of the flavoured flesh around each slice just right to eat. Kaisen Don is a Rice Bowl which some different Sashimi are placed on Sushi Rice. You can have Marinated Sashimi on Rice using 10 ingredients and 3 steps. Here is how you cook it.
Ingredients of Marinated Sashimi on Rice
- Prepare of rice (as much as you want).
- Prepare of any sashimi (your favorite one-example, tuna, salmon) (cut into slices).
- Prepare MARINADE: of .
- Prepare 3 Tbsp of soy sauce.
- Prepare 2 Tbsp of mirin.
- You need 2 Tbsp of sake.
- You need TOPPING: of .
- It’s to taste of wasabi paste (as much as you want).
- You need to taste of grated ginger (as much as you want).
- Prepare of shiso leaves for topping.
Normally, it's served at Sushi restaurants and popular for lunch. Above photo is using sashimi of Tuna (Maguro), Sea Bream (Tai), Deep-water Shrimp (Ama Ebi), Scallop (Hotate) and soy sauce marinated salmon. Salmon and Tuna sashimi cubes ready for Korean Rice Bowl (Hoedeopbap). Rinse vegetables and cut them into thin strips or slices.
Marinated Sashimi on Rice instructions
- To make the marinade, combine mirin and sake in a saucepan, bring to a simmer and then add soy sauce, bring it to boil and immediately turn off the heat. Let it cool..
- Soak the fish in the marinade for 15~20 mins..
- Arrange the rice in a bowl and place the shiso leaves over the rice, top with the marinated sashimi slices. Pour the sauce over the rice and sashimi. Garnish with the wasabi paste and grated ginger..
Korean Rice bowl topped with tuna and salmon sashimi, lots of green veggies and then drizzled with sweet tangy gochujang sauce. Sashimi lovers will fall all over this delicious Korean spin on sashimi over rice with fresh lettuce, vegetables and masago. Like Bibimbap, you mix in a homemade sweet and spicy gochujang sauce and combine everything together into a one-bowl meal. A few weeks ago my husband and I were. It's a rice bowl covered in colorful slices of fish, glistening balls of orange roe, and a rainbow of other garnishes from sesame seeds to seaweed promising all the architectural potential we lust for in a well-made sushi platter—but with far less effort.