Catch-of-the-day sashimi with sesame rice

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Fresh fish fillet (white / mahi-mahi)480 g (120 g)
• White rice (long grain)240 g (60 g)
• Soy sauce60 g (15 g)
• Wasabi paste (tube)8 g (2 g)
• Sesame seeds8 g (2 g)
• Toasted sesame oil12 g (3 g)
• Lime40 g (≈ 0.5 lime) (10 g)
• Spring onion / scallion32 g (≈ 2 spring onions) (8 g (≈ 0.5 spring onion))
• Cucumber200 g (≈ 0.5 cucumber) (50 g)

Method

1. Only pelagic fish caught today (tuna, mahi-mahi, wahoo) — never reef fish. Bleed it, gut it and put it on ice straight away; eat raw the same day or not at all.
2. Cook the rice 12 minutes, lid on; rest 5 minutes and stir in the sesame oil.
3. With a very sharp knife and a clean board, cut skinless loin across the grain into 5 mm slices; keep them cold.
4. Serve the slices on the rice with sliced cucumber, spring onion, sesame seeds, lime, soy and a little wasabi.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• Contains: Fish, Gluten, Mustard, Sesame, Soy — always check the labels of what you buy.