• 360 ml (1½ Cup) Jasmine rice
  • 400 ml (1 2/3 Cup) Water
  • ½ Cucumber
  • 1 Myoga ginger
  • 6 Shiso Leaves
  • Fresh ginger
  • White Radish Sprouts
  • 1 Green Onion
  • 50 gm (1¾ oz) Onion
  • 150 gm (5¼ oz) fresh Salmon (traditionally Tuna)
  • 2 scallops
  • Wasabi paste
  • 1 Tbsp Soy Sauce
  • 1 Sheet Toasted nori
  • Toasted sesame seeds.
  1. Prepare steamed rice by conventional method.
  2. Cut the cucumber longwise in half and thinly slice it on the diagonal.
  3. Quarter the Myoga Ginger lengthwise. Cut off the base core. Finely slice each quarter on the diagonal finely.
  4. Take the Shiso Leaves remove the base stem and roll them into a round bundle. Slice the leaves finely.
  5. Slice the ginger into fine julienne strips.
  6. Remove the root base from the sprouts and cut the remainder in half.
  7. Slice the green onion into small pieces.
  8. Slice the onion thinly.
  9. Mix some Soy Sauce and Wasabi paste until well dispersed. Pour this mixture over all the ingredients.
  10. Tear a sheet of Nori into small pieces.
  11. Half fill each rice bowl with freshly cooked rice. Add an amount of all the vegetable ingredients onto the first layer of rice. Then add a second layer of rice to just cover the previous layer. Again add amounts of the vegetable ingredients plus the fish. Garnish with sesame seeds, wasabi paste and radish sprouts.
  12. Serve immediately.