Soy sauce and sashimi - be surprised by the deliciousness of simplicity.

Cooking time
25 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

80 g (2.8 oz.)

80 g (2.8 oz.)

as desired

(A)Sushi Vinegar

2 Tbsp

1 Tbsp

1/4 tsp

  • If preferred, enjoy with wasabi mixed into the soy sauce. Also feel free to enjoy with unvinegared (plain) rice.
    ※ This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.


  1. Break apart the rice with a rice paddle or wooden spoon, pour on the well-mixed ingredients from (A) in a circular motion and quickly mix in. Spread out the vinegared rice in a tray and allow to cool quickly.
  2. Slice the tuna and salmon up diagonally into easy-to-eat pieces. Place these into a bowl and spread the soy sauce evenly throughout. Cover tightly with plastic wrap or place into a lidded container and cool in a refrigerator for about 15 minutes.
  3. Place the vinegared rice from (1) into a dish, arrange the toppings from (2) on top and garnish with the daikon radish sprouts.
  • Recipe Junko Ueda
  • Styling Misa Nishizaki
  • Photo Taku Kimura

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