Himalyan Salt Block Sashimi Recipe
Fresh selection of ahi tuna, diver scallops and king salmon, caramel-soy, wasabi served on pink Himalayan Salt Block
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Ingredients
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Fish Selection
Sauce
Garnish
Himalayan Salt Block
Method
Preparing the Fish
- 1
Slice the Fish
Using a sharp knife, slice the Ahi Tuna, Diver Scallops, and King Salmon into thin sashimi-style pieces, about 0.5 cm thick. Arrange the slices neatly on a plate.
Making the Sauce
- 2
Combine Sauce Ingredients
In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, and wasabi paste until the sugar is dissolved and the mixture is well combined.
Preparing the Salt Block
- 3
Heat the Salt Block
Place the Himalayan salt block on a stovetop burner on low heat for about 10-15 minutes. This will warm the block and enhance the flavor of the fish.
Plating
- 4
Assemble the Dish
Once the salt block is warmed, remove it from the heat and place the sliced fish on top of the block. Drizzle the caramel-soy sauce over the fish. Garnish with chopped chives and microgreens.
Serving
- 5
Serve Immediately
Serve the sashimi directly on the salt block, allowing guests to enjoy the flavors and aromas. Provide extra sauce on the side for dipping.
