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Ingredients
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Fish Selection
Accompaniments
Garnishes
Method
Preparation of Fish
- 1
Slice the Fish
Using a sharp knife, slice the salmon, tuna, and yellowtail fillets into thin, even pieces, approximately 0.5 cm thick.
- 2
Arrange the Sashimi
On a chilled plate, arrange the sliced fish in a visually appealing manner. Aim for two pieces of each variety, totaling six pieces.
Serving
- 3
Add Accompaniments
Place a small dollop of wasabi on the side of the sashimi and a small bowl of soy sauce for dipping.
- 4
Garnish
Sprinkle microgreens and sesame seeds over the sashimi for a fresh touch and added texture.
- 5
Serve with Pickled Ginger
Add a small serving of pickled ginger on the plate as a palate cleanser.
