tbh this may be the prettiest dish we’ve made 🤩
while in Japan one of our favorite meals was this incredible sashimi rice bowl with an egg, so we decided to recreate it at home!
@eatchofood’s soy sauce cured eggs inspired us to add it here for an umami creaminess to the bowl— and it was so good. also perfect because we had leftover yolks from Jeromy making gin fizzes! 🤣
to make the soy cured eggs, just separate the yolk and cover with soy sauce. You can store it covered in the fridge for 6-24 hours depending on how runny or jammy you like your eggs.
for the sashimi rice bowl we added:
• salmon
• tuna
• uni
• cucumber
• shiso
• tamago
• scallion
• salmon roe (ikura)
we were committed! 😆
for sashimi grade fish:
• LA: @nijiya__market
• NYC: @sunrise_mart
• Columbus, Ohio: @tensuke_market
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