Sashimi Bowl

Ingredients

• 1 1/2 cup sushi rice
• 2 cups water
• 3 tablespoons brown rice vinegar
• 2 tablespoons mirin or 2 teaspoons sugar
• 2 teaspoons kosher salt
• 1/3 cup roasted beets, micro-planed
• 1 1/2 tablespoon fresh horseradish, micro-planed
• 1 1/2 teaspoon canola oil
• 1 teaspoon red wine vinegar
• 1/2 teaspoon shallot, finely minced
• 1 teaspoon chives, minced
• 12 slices lox style salmon
• 12 26-30 white shrimp, peeled, deveined and cooked in salted water and cooled
• 4 to 8 fresh oysters, quantity depends on their size
• 3 carrots, grated on the small holes of a grater
• 12 cucumber slices
• 1 lemon, quartered
• fresh hot red pepper, slice into thin rings
• lemon zest

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