Yellowtail Sashimi on Rice Recipe

Dec 27, 2012 5:01 pm

Japanese chakuze with hot dashi poured on top

Here's a recipe from Nancy Singleton Hachisu, previously featured in How To Eat Like A Japanese Farmer.

Besides curry rice, this is my youngest son Matthew’s favorite dish and he requests it often. Cha means “tea” in Japanese, so chazuke by nature (if not the name alone) signals a dish involving tea (in this case, green tea). But we don’t drink green tea, so it’s not something we have lying around — and typical farming families had drank up their tea at tea break.

Tadaaki makes a light dashi, then flavors it with soy sauce. I prefer the clean taste of salt. Either way, no tea. Also we only use beautifully fresh sashimi-cut fish garnished with the nori and green onion to surprise your tongue. Good for breakfast, a light lunch or a starter before dinner.

yellowtail sashimi over rice
Photo: Kenji Miura
When keeping it simple, Japanese-style, use the highest-grade fish you can find.
Servings: 4


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 nori, snipped into fine threads
  1. Heat the dashi with the salt in a small saucepan over low heat to dissolve. Keep warm.
  2. Scoop the hot rice into four small bowls with a rice paddle. Lay 4 slightly overlapping sashimi slices over the rice in each bowl. 
  3. 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.

Variations: Substitute salmon, sea bass, flounder, or similar sashimi-grade cuts for the yellowtail, or add a little slivered yuzu or Meyer lemon zest with the chopped chives.

Level of Difficulty: 
Prep Time: 
30 minutes
Cooking Time: 
20 minutes
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