Sashimi Deluxe Recipe
Artfully sliced raw fish, garnished with threaded radish
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Ingredients
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Fish
Garnish
Method
Preparation of Fish
- 1
Slice the Fish
Using a sharp knife, slice the salmon, tuna, and yellowtail fillets into thin, even pieces, about 1/4 inch thick. Ensure the knife is angled slightly to create a beautiful presentation.
- 2
Arrange the Slices
On a chilled serving plate, artfully arrange the sliced fish in a fan shape or in a neat row, ensuring that the colors of the fish are alternating for visual appeal.
Preparation of Garnish
- 3
Thread the Daikon Radish
Using a mandoline or a sharp knife, julienne the daikon radish into thin threads. Rinse under cold water and drain to remove excess starch, which will help retain its crispness.
- 4
Add Microgreens
Sprinkle the microgreens over the arranged fish for a fresh touch and added texture.
Serving
- 5
Final Touches
Serve the sashimi with a small dish of soy sauce and a dollop of wasabi on the side for dipping.
- 6
Garnish Presentation
Top the sashimi with the threaded daikon radish for a beautiful finishing touch.
