• Rakkyo Vinegar

Sashimi Rice Bowl


rice 400g
sashimi(row fish) 150g
cucumber 1/2
egg 1
radish sprouts as needed
salmon roe as needed
Otafuku Rakkyo Vinegar as needed


  1. Put rakkyo vinegar into rice and mix and cool.
  2. Cut cucumber into 7-8mm cube, sashimi into 1cm cube, and radish sprouts into 1cm.
  3. Beat an egg on a bowl and add salt・sugar and make scrambled eggs.
  4. Mix ①, cucumber, ③ and plate up. Put sashimi, radish sprouts and salmonroe on.
  5. Add Kaisen Sauce(and put wasabi as you like).

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