¼ cup Japanese soy Sauce 100ml cooking sake 1 ½ tbsp mirin seasoning ¼ cup sesame seeds, toasted and crushed 200g sashimi grade King Fish fillet, cut into 1.5cm slices 4 cups steamed rice Nori sheets, cut into strips Shichimi (Japanese seven-spice pepper) 1-2 tsp S&B Wasabi Paste, to taste Hot Genmaicha (Japanese green tea with roasted rice)
To make the sauce, mix soy sauce, cooking sake, mirin, sesame seeds in a bowl. Rest in fridge for up to 2 hours to enhance flavours.
Toss the king fish fillet in the sauce to coat.
Place rice in 4 bowls, top with king fish, nori, shichimi and S&B Wasabi Paste.