Serves:
Total30min
Prep20min
Cook10min

Instructions

Heat the dashi with the salt in a small saucepan over low heat to dissolve. Keep warm.


Scoop the hot rice into four small bowls with a rice paddle. Lay 4 slightly overlapping sashimi slices over the rice in each bowl. 


Sprinkle with chives and cover with enough salted dashi to almost reach the top of the rice (about 1/3 cup).

 

Sprinkle with nori threads and serve immediately.

Ingredients

1 1/2 cups dashi (see directions for recipe)


1/2 teaspoon fine sea salt


2 cups short-grain rice, cooked


16 slices yellowtail sashimi


4 teaspoons chives or thin scallion tops, chopped into fine rounds


1/4 sheet or 2 teaspoons of nori, snipped into fine threads