Shio-Kombu Marinated Red Sea Bream Sashimi and Rice

• 10 grams Shio-kombu
• 25 grams Red sea bream sashimi (sliced thinly on the diagonal)
• 1 tsp White sesame seeds
• 3 leaves Shiso leaves (julienned)
• 1 bowl Plain cooked rice
• 1 grams Bonito flakes
• 1 Umeboshi paste
• 1 tsp Sesame oil
• 1 Shredded nori seaweed

1. Line a container with shio-kombu and lay the sea bream sashimi slices on top, then put some more shio-kombu on top of that.
2. Cover with plastic wrap and leave to marinate in the refrigerator overnight (to make kombu-jime).
3. Mix the marinated sashimi, shio-kombu and all, with the shredded shiso leaves and sesame seeds.
4. Chill the mixed sashimi if possible.
5. Mix the bonito flakes, de-pitted umeboshi and sesame oil into the rice and place in a bowl.
6. Top the rice with the sashimi and shredded nori seaweed and it's done.
7. It's delicious with wasabi soy sauce if you like.
8. Check out this recipe for egg over rice with shio-kombu.
9. Also see this recipe for dashi-chazuke (rice with tea).

red sea bream sashimi, sesame seeds, rice, paste, sesame oil

Taken from cookpad.com/us/recipes/188349-shio-kombu-marinated-red-sea-bream-sashimi-and-rice (may not work)