Otsukuri Recipe

inspired by

@mpocha

Feb 13 2025

•

30m

•

Serves 2

Jump to recipe ↓

Recipe information

Make Otsukuri in just 30m. Chef’s Choice Sashimi/Crudo of the day

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Pin Recipe

Was this page helpful?

Help improve this recipe for others!

Sashimi Ingredients

0.44 lb (200 grams)Fresh Tuna

0.44 lb (200 grams)Fresh Salmon

0.44 lb (200 grams)Fresh Snapper

1 tsp Real wasabi (it makes a difference)

50 ml Aged soy sauce

0.07 lb (30 grams)Pickled Ginger

0.02 lb (10 grams)Microgreens or Edible Flowers

Preparation Instructions

1. Prepare the Fish

Select the freshest fish available. Using a sharp knife, slice the tuna, salmon, and snapper into thin, even pieces, about 1/4 inch thick. Arrange the slices on a chilled plate.

2. Plate the Dish

Artfully arrange the sliced fish on the plate, alternating between the different types. Make sure to leave space for the condiments.

3. Add Accompaniments

Place a small dollop of wasabi on one side of the plate and a serving of pickled ginger on the other. Drizzle the soy sauce lightly over the fish or serve it on the side.

4. Garnish

Finish the dish by sprinkling microgreens or edible flowers over the sashimi to add color and freshness.

Local Coupons

No local coupons found for this recipe's ingredients.