As much as I love the sublimity of the pure raw seafood indulgence at high-end Japanese restaurants, I never turn up my nose at interesting interpretations if done appetisingly. Even more so if they are easy on the pocket.
This raw salmon rice bowl was one such gratifying find on my first ever visit to Ichiban Sushi. The fanned out slices of fresh salmon sashimi on the rice had a dash of aromatic sesame oil, slices of chilli padi and spring onion scattered all over. These unexpected elements would probably give sushi snobs a heart attack but I thought they worked marvelously.