Sashimi Tasting Recipe
Bigeye tuna, steelhead trout, ahi tuna
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Ingredients
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Fish Selection
Accompaniments
Optional Ingredients
Method
Fish Preparation
- 1
Slice the Bigeye Tuna
Using a sharp knife, slice the Bigeye Tuna into thin, even slices, approximately 1/4 inch thick. Arrange them neatly on one side of the serving plate.
- 2
Slice the Steelhead Trout
Repeat the slicing process with the Steelhead Trout, ensuring to keep the thickness consistent. Place these slices adjacent to the Bigeye Tuna on the serving plate.
- 3
Slice the Ahi Tuna
Lastly, slice the Ahi Tuna in the same manner, and complete the arrangement by placing these slices on the plate to form a colorful display.
Serving Accompaniments
- 4
Prepare Soy Sauce
Pour the soy sauce into a small dipping bowl and place it on the serving platter alongside the fish.
- 5
Add Wasabi
Scoop a small amount of wasabi into a separate small dish for guests to use as desired.
- 6
Include Pickled Ginger
Add pickled ginger to the platter as a palate cleanser option for guests.
- 7
Garnish with Microgreens
Sprinkle fresh microgreens over the fish for an appealing garnish.
Optional Enhancements
- 8
Sprinkle Sesame Seeds
If desired, sprinkle sesame seeds over the fish for added texture and flavor.
- 9
Drizzle with Chili Oil
For a touch of heat, drizzle chili oil over the fish in moderation, allowing guests to adjust to their taste.
