6 Pcs Sashimi 6 Pcs Sushi Recipe
Make 6 Pcs Sashimi 6 Pcs Sushi Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sashimi (6 pieces)
Sushi (6 pieces)
Tools & Finish
Method
Sashimi (6 pieces)
Prepare fish for sashimi
Keep fish chilled until ready. Using a very sharp knife, trim any silver skin and remove connective tissue. Slice salmon and tuna against the grain into 6 total sashimi slices (about 1/4-inch to 1/2-inch thick each). Aim for uniform, clean slices: 3 slices salmon, 3 slices tuna.
Plate sashimi
Arrange the 6 sashimi slices on a chilled plate over a small bed of julienned daikon (use about half of the daikon). Tuck shiso leaves or microgreens between slices for color and aroma.
Serve condiments
Place a small mound (about 1/2 tsp) of wasabi and a spoonful of pickled ginger on the plate. Pour soy sauce into a small dipping bowl and serve alongside the sashimi.
Sushi (6 pieces)
Season rice
Warm the cooked sushi rice slightly if refrigerated (to about body temperature). Sprinkle the rice vinegar seasoning evenly over the rice and gently fold with a cutting motion to avoid crushing grains. Fan the rice as you fold to cool it slightly and give it shine. Let the seasoned rice rest about 5 minutes.
Form nigiri
Wet your hands with water mixed with a drop of rice vinegar (prevents sticking). Divide the seasoned rice into 6 portions (roughly 2 tbsp rice per piece). Lightly shape each portion into an oblong mound with a gentle press — not packed tightly. If making nigiri: place a dab (about 1/8 tsp) of wasabi on one side of each fish slice, then drape the fish over the rice and gently press to adhere. Use 3 pieces tuna and 3 pieces salmon as toppings.
Optional nori or garnishes
If making maki or gunkan style, cut the nori sheet into strips and wrap around rice as needed. Sprinkle toasted sesame seeds lightly over the sushi or add a tiny dot of extra wasabi on top if desired.
Plate and serve
Arrange the 6 sushi pieces next to the sashimi on the same plate or a separate plate. Garnish with remaining julienned daikon and the rest of the pickled ginger. Provide soy sauce in dipping bowls for the sushi as well.
Tools & Finish
Keep your knife wet and wipe it between slices to maintain clean cuts. Serve immediately at cool temperature. Estimated plating time: 5 minutes.