By Yukari Sakamoto, Author of Food Sake Tokyo
My husband is a Japanese fishmonger and we try and eat as much seafood as we can. Our preference is for sashimi or raw fish when we can. A lot of supermarkets in America are now selling sushi quality or sashimi quality seafood. You may have to ask your fishmonger as the product may not be in the seafood display case. A final word of advice, frozen seafood should not be shunned. The Japanese have been eating frozen seafood for a long time. Freezing technology is so advanced that the quality is excellent. When we purchase seafood the first day we will eat it as is. If we have leftovers we marinate it in mirin, sake, and soy sauce to eat the next day. This is called “zuke”.
Donburi, or rice bowls are quick and easy meals. Other seafood that you can substitute into these recipes include crab, shrimp, squid, and any other sashimi quality seafood your fishmonger has. This is suggested for pieces of tuna that may have lots of sinews that would be hard to slice thinly. The nori adds a nice minerality to the donburi.
2-3 cups of hot rice
1 cup rough chopped sashimi quality salmon
1 cup rough chopped sashimi quality tuna
2 sheets nori, shredded
2 Tablespoons mirin
2 Tablespoons sake
3 Tablespoons soy sauce
toasted white sesame seeds
In a non-reactive bowl combine mirin, sake, and soy sauce. Add salmon and tuna and marinate overnight.
Put a generous amount of hot rice in a large bowl. Layer with shredded nori. Top with rough chopped salmon and tuna. Garnish with sesame seeds. Serve with wasabi.