Sashimi rice bowls (donburi)

Ingredients

• steamed short-grain rice, such as koshihikari, to serve*
• 1 granny smith apple, julienned
• 3 radishes, thinly sliced into rounds
• 1 Lebanese cucumber, thinly sliced into rounds
• 1 large eschalot (French shallot), thinly sliced
• 250g sashimi-grade kingfish (or salmon), sliced into 2-3mm thickness
• 250g sashimi-grade tuna, sliced into 3-4mm thickness
• shiso leaves, to serve
• 2 sheets toasted seaweed, quartered
• toasted white sesame seeds, to serve
• salmon roe, to serve (optional)