-
1
To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes.
-
2
Add 3/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat.
-
3
Reduce the heat to medium-low and simmer until the sauce is reduced by half, about 10 minutes.
-
4
Meanwhile, place the fish and asparagus in a large baking dish.
-
5
Pour the remaining ponzu sauce and the oil over the fish and asparagus and turn to coat evenly.
-
6
Let stand for 10 minutes.
-
7
In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes.
-
8
Immediately pour onto a plate to cool.
-
9
Place a grill pan over medium heat until hot.
-
10
Lift the asparagus from the marinade, place in the pan and cook, turning occasionally, until tender-crisp, about 3 minutes.
-
11
Transfer the asparagus to a plate and cover with aluminum foil, shiny side down, to keep warm.
-
12
Lift the fish from the marinade and place in the grill pan.
-
13
Cook, turning once, until it turns opaque and just begins to flake, 2 to 3 minutes on each side.
-
14
To serve, divide the rice among 4 bowls.
-
15
Top with a piece of fish and some asparagus.
-
16
Pour 1/4 cup of the sauce over the fish in each bowl.
-
17
Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds.
-
18
In a bowl, combine all the ingredients and stir until the sugar dissolves.
-
19
Store in a covered container in the refrigerator; it will keep for up to 1 month.
-
20
Place the rice in a bowl.
-
21
Add cold water to cover and wash the rice well by rubbing it between your hands, then drain.
-
22
Repeat twice more.
-
23
Pour the rice into a strainer to drain.
-
24
Place the rinsed rice and the 2 cups water in a 2 to 3-quart saucepan.
-
25
Bring to a boil over high heat, reduce the heat to low, cover and cook for 20 minutes.
-
26
Turn off the heat and let the rice stand for 10 minutes.
-
27
In a small pan, heat the vinegar, sugar, mirin and salt over medium heat until the sugar dissolves.
-
28
Remove from the heat.
-
29
Turn out the cooked rice into a large wooden or plastic bowl, and pour the vinegar mixture evenly over the rice.
-
30
Fold the liquid in with a wooden rice paddle.
-
31
At the same time, fan the rice to bring out the luster of the grains.
-
32
Continue fanning and folding until the rice absorbs all the liquid.
-
33
Cover with a damp cloth and let stand until ready to use.
-
34
It will hold at room temperature for up to 4 hours.
