The Missus prepared this tasty sashimi dish as an appetizer for my first cup of Japanese sake last night.
The concept is pretty easy and can be reproduced anywhere!
First get enoug konbu/昆布/dry seaweed and brush them with rice vinegar. Wait until they have softened. Drain them if necessary but don’t wipe them.
Rub rice vinegar over both sides of the fish. Cut the fish into one-bite-sized slices (or marinate it whole, but the fish will be ready faster this way) and “sandwich” them between the seaweed pieces.
Leave in refrigerator for at least 30 minutes.
Serve them on the seaweed if you are in a hurry, or more artistically with a little wasabi dressing (or any dressing of your liking, or as it is) and chopped thin leeks.
The seaweed can be used in soup or finely chopped and mixed in steamed rice later!
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