When going to a favorite Japanese restaurant, fresh sashimi is always a must. Something about the simplicity and quality of seafood just makes me want to go back for another bite! Until I’ve spent $70 not including the sake… It reminds me how easy it is to prepare at home!
Sashimi, which consists of raw, thinly sliced fish, is a delicious appetizer, lunch, or light dinner, especially when you pair it with sushi rice, vegetables, and a savory dressing. The dressing is the element that brings everything together, as it’s made from miso, lemon juice, olive oil, and a few other delicious aromatic ingredients.
Consuming fish like sushi-grade salmon in this recipe offers several health benefits. Salmon is an excellent source of omega-3 fatty acids which have been associated with various health benefits, including reduced inflammation, improved heart health, and better brain function. Salmon is a high-quality source of protein, which supports muscle growth, and maintains a healthy immune system.
Those helpful omega-3 fatty acids found in salmon have been linked to a reduced risk of heart disease, decrease blood pressure, and improve overall cardiovascular health. Plus they have been associated with a reduced risk of cognitive decline, improved memory, and a lower risk of neurological disorders such as Alzheimer's disease! Maybe it was worth $70 by myself…
It's important to note that consuming raw fish, such as salmon sashimi, carries a risk of foodborne illnesses. To minimize this risk, it's crucial to choose high-quality, fresh fish from reputable sources (shoutout to Fearless Fish Market in Providence!) and ensure proper storage and handling practices. If you have any specific health concerns or dietary restrictions, it's always best to consult with a healthcare professional or registered dietitian.
Now that we understand the fish itself, it’s time to get prepping! The sushi rice is always the first thing you want to get cooking since it needs to cool down to room temperature for eating. It’s important to rinse your short-grain Japanese rice (usually labeled as sushi rice) from excess starch, so the texture of the rice is fluffy and chewy. I rinse it right in the rice cooker but a colander works too
Add your rinsed rice, measured water, and kombu seaweed to the rice cooker and cook until the rice is fully steamed. The kombu adds another layer of ocean complexity to the rice. To add more flavor, combine rice vinegar, sugar, and salt in a bowl, and fold it into the steaming hot rice. This will give the rice a seasoned flavor that is a perfect complement to the clean-tasting sashimi.
In a separate bowl, you’ll make the punchy lemon miso dressing. In a medium bowl, combine the extra virgin olive oil, sesame oil, soy sauce, lemon juice, white miso, and brown sugar. Mix well with a whisk until everything is homogenous. If you have a small bottle, it makes it a lot easier to store and shake up the dressing in case it separates at any point!
Once your rice and dressing are done, it's time to prepare your vegetables. These can be customized, but red onion, cucumber, hot chilis, and scallions are the best for the flavor of the dressing and sashimi. Then, using your Forge To Table 10” Sujihiki Slicer, you need to slice your skinless salmon filet into even and thin slices, arranging them on a large plate or platter.
I actually bought a fillet of salmon with skin already on it, and I cooked the skin over medium heat until most of the fat was rendered out and the skin was super crispy. I used this crunchy salmon skin as a topping for my bowl after the photo shoot was wrapped… Chef snacks rule!
Once your salmon is arranged, it’s time to have fun and start garnishing the plate with your vegetables and black sesame seeds! Once you have a few pictures of your creation, drizzle some of your lemon miso dressing and a hearty sprinkling of flaky salt.
Now all that is left to do is enjoy! You can enjoy as-is over rice or prepackage a few fancy lunchboxes before adding the dressing and salt. Have fun with it!
Salmon Sashimi Bowls with Miso Lemon Dressing
Fresh sashimi is a special delicacy, but why not take that magic and put it in your next lunch or light dinner? The punchy and savory dressing is perfect for fish, vegetables, rice, salads, and more. These bowls aren’t just pleasing to the eye, but to the palette too!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2-4
Ingredients
2 cups Japanese short-grain rice (packaged as sushi rice)
2 cups water
1, 4-inch piece of kombu seaweed (optional)
¼ cup unseasoned rice vinegar
4 teaspoons of sugar
¾ teaspoon of kosher salt
¼ cup extra virgin olive oil
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons freshly squeezed lemon juice
2 teaspoons white miso
1 teaspoon brown sugar
16 ounces fresh sushi-grade skinless salmon
½ large cucumber, thinly sliced
¼ each red onion, thinly sliced
1 Thai chili or Fresno chili, thinly sliced (optional)
1 teaspoon black sesame seeds
2 tablespoons scallions, sliced on a bias
Flaky Maldon salt, to taste
Instructions
COOK RICE. Using a colander or a bowl, rinse the sushi rice until most of the starch is gone and the water runs clear. Add rice to a rice cooker with the measured water and kombu, and cook. (Alternatively, cook on a stovetop, covered, over low heat, until the water is absorbed and the rice is fluffy.) Remove and discard the kombu after cooking.
SEASON RICE. In a small bowl, combine rice vinegar, sugar, and kosher salt, and mix well to dissolve. Add to hot cooked rice, folding well to evenly distribute the seasoning. Set aside and cool to room temperature.
DRESSING. In a medium bowl, combine the extra virgin olive oil, sesame oil, soy sauce, lemon juice, white miso, and brown sugar. Mix well with a whisk until everything is homogenous.
SLICE. Using your Forge To Table 10” Sujihiki Slicer sharp knife, slice the salmon against the grain into evenly thin slices. Arrange the slices into a spiral on a large bowl or platter, overlapping them slightly. Top with cucumber slices, thinly sliced red onion, sliced chili, black sesame seeds, and sliced scallions.
GARNISH. Drizzle the sashimi with the lemon miso dressing and season with Maldon flaky salt. Serve over cooled sushi rice and enjoy immediately! Or package it all together as a fancy lunch.
Chef’s Notes:
If you have a small bottle, it makes it a lot easier to store and shake up the dressing in case it separates at any point.
This recipe will make more dressing than you need, but try on a salad, or other seafood dishes!
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