Sashimi rice bowls (donburi)
Rice bowls are a real favourite in our house. They're simple to put together and can be varied, depending on what you have on hand. Whenever I buy sashimi-grade fish, I love to make sashimi don, here...
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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)
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