Sesame Sashimi Bowl

• 200 grams Sashimi grade seasonal fish
• 3 tbsp Soy sauce
• 2 tbsp Mirin (microwave for about 15 seconds)
• 1 tbsp Ground sesame seeds (or sesame seed paste)
• 15 cm Japanese leek (or green onion)
• 1 Shredded nori seaweed
• 1 Shiso leaves (if it came with the sashimi)
• 2 bowls full Plain steamed rice
• 2 tbsp Vinegar
• 1 1/2 tbsp Sugar
• 1 pinch Salt

1. Mix the ingredients together and chill in the refrigerator.
2. If the sashimi is in blocks, slice thinly (slice by drawing the knife blade towards you for clean cuts)
3. Add the sashimi to the combined ingredients from Step 1, and chill in the refrigerator for about 10 minutes.
4. Slice the white part of the leek or green onion lengthwise and discard the green core (use in miso soup).
5. Finely julienne the white part of the leek on the diagonal and soak in a bowl of water.
6. The shavings will curl up.
7. Combine the ingredients and mix with freshly cooked hot rice to make sushi rice.
8. Put the sushi rice on a plate, and lay the sashimi slices on top one at a time.
9. Arrange the shredded leek in the middle in a mound, and top with finely julienned shiso leaves.
10. Pour the remaining marinade over, scatter with some shredded nori seaweed, and it's done.

fish, soy sauce, ground sesame seeds, rice, vinegar, sugar, salt

Taken from cookpad.com/us/recipes/149371-sesame-sashimi-bowl (may not work)