Assorted Sashimi Recipe
scallop, sockeye salmon, tuna, hamachi, tai, maguro
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Ingredients
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Sashimi
Accompaniments
Method
Preparation
- 1
Prepare the Fish
Using a sharp knife, slice the scallops into thin rounds. For the sockeye salmon, tuna, hamachi, tai, and maguro, slice each type of fish into thin, even sashimi slices, about 1/4 inch thick.
- 2
Plate the Sashimi
Arrange the scallop slices in the center of a plate. Fan out the slices of sockeye salmon, tuna, hamachi, tai, and maguro around the scallops, creating an attractive presentation.
- 3
Serve with Accompaniments
Place small bowls of soy sauce, wasabi, and pickled ginger on the side of the sashimi platter for dipping and additional flavor.
