Ahi Sashimi* Recipe
shaved jalapeño, cabbage, kaiwari sprouts, yuzu shoyu
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Ingredients
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SET SAIL
Method
SET SAIL
- 1
Line a large, chilled serving plate with shredded cabbage to create a crisp base.
- 2
Arrange the ahi tuna slices over the cabbage in a neat layer.
- 3
Thinly shave the jalapeño and scatter over the tuna to release aroma and heat.
- 4
Top with kaiware sprouts for peppery crunch and color.
- 5
Drizzle yuzu shoyu evenly over the tuna and toppings.
- 6
Lightly drizzle sesame oil over the sashimi and vegetables.
- 7
Finish with toasted sesame seeds for nutty aroma and texture.
