Sashimi Recipe
Fresh tuna, sliced sushi style with shredded cabbage, pickled ginger, wasabi, daikon and seaweed salad (seared and blackened on request)
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Ingredients
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Sashimi
Method
Preparation
- 1
Prepare the Tuna
Using a sharp knife, slice the fresh tuna against the grain into thin slices, about 1/4 inch thick. If you prefer the tuna seared and blackened, rub the blackening spice onto the tuna slices and sear them in a hot pan for about 30 seconds on each side.
- 2
Prepare the Vegetables
In a bowl, combine the shredded cabbage and daikon radish. Drizzle with sesame oil and toss gently to mix.
- 3
Assemble the Sashimi Plate
On a serving platter, arrange the tuna slices neatly. Add a small pile of the cabbage and daikon mixture on one side of the plate. Add a serving of pickled ginger, a dollop of wasabi, and a portion of seaweed salad on the other side.
- 4
Serve
Drizzle the soy sauce over the tuna or serve it on the side for dipping. Enjoy immediately while fresh.