Yellowtail Sashimi Bowl is a Japanese rice bowl featuring soft and buttery hamachi, rich ikura, and fragrant shiso leaves. This bowl takes just a few minutes to assemble and makes the perfect lunch or light dinner.
Stovetop instructions - Place rice in a saucepan and rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.
1 cup rice, 1⅓ cup filtered water
Rice cooker instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
1 cup rice, 1⅓ cup filtered water
Cool rice - Season with seasoned rice vinegar if desired. Let the rice cool while you prep the other ingredients.
Hamachi Sashimi Donburi
Thinly slice hamachi - Carefully slice yellowtail against the grain at a 45° angle. Be sure to pick how large you want the slices ahead of time and cut in one smooth motion. A standard thickness is about ⅜-inch thick.
½ lb sashimi grade yellowtail (hamachi)
Assemble the bowl - Divide rice into two bowls. Place the thinly sliced hamachi, shiso leaf, ikura, and scallions on top of the hamachi. Serve with soy sauce and wasabi on the side.
This yellowtail donburi is best enjoyed immediately or within 1 day of making. Store it in an air-tight container in the refrigerator. The key is to keep the moisture locked in so the rice doesn't dry out. This hamachi recipe does not stand up well to freezing.
Top Tips
Cool the rice - Make sure the steamed rice is cool before adding the fish. The temperature of the rice should match the temperature of the fish so the delicate fish doesn't cook.
Fish medley - Add hamachi or tuna for a yummy fish medley.
Sauce on the side - Serve with soy sauce on the side instead of on top so the rice stays sticky and won't fall apart when you try to eat it.
Use a bowl - Serve this dish in a large bowl or donburi bowl (slightly smaller than ramen bowls) to ensure all of the ingredients will fit.