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Ingredients
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Fish Selection
Accompaniments
Garnish
Method
Preparation
- 1
Slice the Fish
Using a sharp knife, slice the tuna, salmon, and yellowtail into thin pieces, about 0.5 cm thick. Make sure to cut against the grain for tenderness.
- 2
Arrange on Plate
On a clean serving plate, artistically arrange the sashimi slices in a fan shape, alternating the three types of fish to create a visually appealing presentation.
Serving
- 3
Add Accompaniments
In small bowls, serve soy sauce, wasabi, and pickled ginger alongside the sashimi. Sprinkle sesame seeds over the fish for added flavor.
- 4
Garnish
Place shiso leaves and microgreens around the sashimi plate for garnish, enhancing both the presentation and flavor.
