Assorted Sashimi And Vegetables Scattered Rice

Prepare sushi rice: If not already seasoned, transfer the cooked sushi rice to a large bowl and gently fold in the sushi vinegar while fanning to cool. This will give it the characteristic glossy texture and flavor.

Prepare vegetables: Thinly slice the cucumber and avocado into bite-sized pieces or strips. If using, julienne shiso leaves.

Prepare sashimi: Carefully slice the assorted sashimi-grade fish into uniform, bite-sized pieces, about 0.5 cm thick. Ensure your knife is very sharp for clean cuts.

Assemble the bowls: Divide the seasoned sushi rice evenly into two serving bowls, creating a base for your toppings.

Arrange toppings: Artfully arrange the sliced sashimi, cucumber, and avocado over the rice in each bowl, trying to create an appealing visual display.

Garnish: Garnish with shredded nori, pickled ginger, and a small dollop of wasabi. If using, sprinkle tobiko over the top for an extra pop of color and texture.

Serve: Serve immediately with soy sauce on the side for dipping, allowing each person to customize their flavor.