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Welcome to your preparation guide for the Sashimi Rice Bowl Recipe Deck

Before you step into the deck, take a moment to prepare. Gather the following, or adapt with what you have. Presence is the real ingredient.

Feel free to use this as a checklist, your progress will be saved as you go, so you can return anytime.

Equipment

⚖️ Measuring cup / Scale

🥣 Mixing bowl & strainer (for rinsing and seasoning rice)

🍲 Pot with lid or rice cooker (for cooking rice)

⏲️/📱 Timer

🍚 Wide bowl & rice paddle / spoon (for cooling and folding rice)

⬜ Cloth (for covering the seasoned rice)

🔪 Sharp knife & cutting board (for sashimi and toppings)

🍶 Small plates & bowls (for serving, dipping, toppings)

Essentials

🍚 Sushi rice — 1 cup/200g (uncooked) serves 1 person. Commonly named “Short-grain rice” or "Koshihikari rice"

🍶 Sushi seasoning — A blend of vinegar, sugar and salt for seasoning sushi rice.

🐟 Sashimi-grade fish (Skinless, boneless) — Aim for about one palm-sized portion (80–100 g) per person. Ask your fishmonger for any sashimi-grade fillet they stock (e.g. salmon, tuna, kingfish etc). Choose your favourite - one variety works perfectly, or mix a couple if you’d like. 🗣️ Example of what to say at the counter: “Do you have sashimi-grade fish fillets? Can I get it with no bones and skin off, ready for me to slice at home?"

🧂 Sushi/Sashimi soy sauce — small bottle for dipping

Toppings (Suggestions)

Choose what you like - colours hint at how they’ll brighten your bowl)

Toppings (Suggestions)

🟠 Salmon caviar (Ikura)

🟠 Flying fish roe (Tobiko)

🟠 Carrot

🟠 Pickled ginger

🟢 Wasabi

🟢 Perilla leaf (Shiso)

🟢 Cucumber

🟢 Spring onion

🟢 Avocado

🟢 Seaweed (Nori)

🟢 Edamame

🟡 Lemon

🟡 Pickled daikon (Takuan)

🟡 Sesame seeds

Completing the Ritual

🍵 Tea — your choice of calming tea, enough for each person to have a cup.

Your ticks save automatically - you don’t need to press anything unless you want to.