Sashimi* (limited Availability) Recipe
fresh ahi, wasabi edamame salad, pickled ginger, shoyu
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Ingredients
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Sashimi
Wasabi Edamame Salad
Condiments & Garnish
Method
Sashimi
Prepare tuna
Keep the sushi-grade ahi very cold until ready to slice. Pat the fish dry with paper towels to remove any surface moisture; this helps achieve clean cuts and a glossy finish.
Slice
Using a very sharp long-bladed knife (sashimi or yanagiba) dipped in warm water and wiped dry between cuts, slice the ahi into 1/4-inch (6 mm) thick slices on a diagonal. Aim for uniform pieces—about 8 slices from 8 oz of tuna.
Season
Arrange slices on a chilled plate. Lightly sprinkle sea salt and freshly ground black pepper over the slices. If desired, brush each slice very lightly with neutral oil or a few drops of sesame oil to give a subtle sheen and aroma.
Wasabi Edamame Salad
Make wasabi dressing
In a small bowl, whisk together wasabi paste, rice vinegar, soy sauce, sesame oil, and fresh lime juice until smooth. Taste and adjust heat by adding a touch more wasabi if desired. The dressing should be bright, slightly spicy, and savory.
Combine salad ingredients
In a mixing bowl, combine the cooked, cooled edamame, diced cucumber, sliced scallions, and chopped cilantro (if using). Pour the wasabi dressing over the mixture and toss gently to coat. Season with a pinch of salt and mix again. Sprinkle the black or toasted sesame seeds and toss lightly.
Chill briefly
Let the salad rest in the refrigerator for 5–10 minutes to let flavors meld, or serve immediately at slightly chilled temperature.
Assembly & Serving
Place 2–3 tablespoons of the wasabi edamame salad to one side of each chilled serving plate or on a central sharing plate next to the tuna slices.
Fan 6–8 slices of the seasoned ahi tuna next to the salad, slightly overlapping for an attractive presentation. Spoon any excess dressing from the salad sparingly over or beside the tuna if desired (do not drown the fish).
Add 1–2 tablespoons of pickled ginger to the plate. Serve with 2 tablespoons of shoyu in a small dipping dish alongside and extra wasabi paste or fresh wasabi if the diner desires more heat. Garnish with microgreens or a shiso leaf if available.
To eat: take a slice of sashimi, optionally touch lightly to shoyu (or dip the edge), and enjoy with a small bite of the wasabi edamame salad and a piece of pickled ginger between bites to cleanse the palate.