Yellowtail Sashimi on Rice Recipe

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

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.