Sashimi Regular 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 fresh tuna, salmon, and yellowtail into thin, even pieces, about 1/4 inch thick. Work carefully to maintain the quality and texture of the fish.
- 2
Plate the Fish
Arrange the sliced fish artfully on a chilled plate, alternating the types of fish to create a visually appealing presentation.
Garnish Preparation
- 3
Prepare the Daikon Radish
Using a mandoline or a sharp knife, julienne the daikon radish into thin threads. Rinse under cold water and pat dry to remove excess moisture.
- 4
Add Garnish
Sprinkle the julienned daikon radish over the arranged fish. Add microgreens on top for an additional touch of freshness and color.
Serving
- 5
Serve with Condiments
Serve the sashimi with small dishes of wasabi and soy sauce on the side for dipping. Enjoy immediately while the fish is fresh.
