Rainbow Sashimi Crudo (1 Slice Of Each) Recipe
Yuzu Kosho, White Soy, Jalapeno
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Ingredients
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Fish
Sauce
Garnish
Method
Preparation
- 1
Slice the Fish
Using a sharp knife, slice the Ahi Tuna, Salmon, Yellowtail, and Snapper into thin slices, about 1/4 inch thick.
- 2
Prepare the Sauce
In a small bowl, mix the Yuzu Kosho and White Soy Sauce together until well combined.
- 3
Plate the Sashimi
On a chilled plate, arrange one slice of each type of fish in an artful manner, slightly overlapping them.
Serving
- 4
Garnish
Top the sashimi with jalapeno slices and a handful of microgreens for a fresh finish.
- 5
Drizzle Sauce
Drizzle the prepared sauce over the fish just before serving.
