Grilled Rice Ball Bowl
- Difficulty
- Total time
- 45 min
- Hands-on
- 45 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentoven, pot, grill or torch
Tastesmoky, light, comforting
Ingredients
- Two bowls cooked rice, to taste
- 6 or so slices salmon sashimi
- 5 or so slices squid sashimi
[A]
- 1 tbsp sugar
- 60 ml soy sauce
- 50 ml cooking sake (can be substituted with water)
- 1 pinch or two of potato starch
[B]
- 2 tbsp sugar
- 60 ml soy sauce
- 40 ml cooking sake (can be substituted with water)
- 1 pinch or two of potato starch
Garnish
- 100 g grated Japanese yam
- 4 shiso leaves
Method
- 1
Make the first batch of sauce. Put all of the [A] ingredients minus the potato starch into a saucepan. Heat on medium until the sugar melts. Then add the potato starch and once the sauce thickens, turn up the heat to medium-high and simmer for 10 seconds.
- 2
Make the second batch of sauce and repeat the steps from step 1 but using the B ingredients.
- 3
Put the rice in a pot and coat thoroughly with the [A] ingredients sauce, and brown.
- 4
Split the rice into two bowls, and garnish with grated Japanese yam and top with the sashimi slices.
- 5
Drizzle the [B] ingredients sauce on top of each bowl. Place into a toaster oven to lightly toast or use a blowtorch and sear lightly. Garnish more with the shiso leaves and you’re done!
Tips
- Note: The sashimi can be substituted with chicken, cheese, or veggies.
Food safety
- Use sashimi-grade fish or seafood that has been frozen for parasite control, and keep it cold until serving.