Restaurants›Umami Asian Cuisine›Sashimi Recipe

Sashimi Recipe

Inspired by Umami Asian Cuisine

Time30m

Serves2

Thinly sliced raw fish served with soy sauce.

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Ingredients

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Fish

7.05 oz (200 grams) Fresh Salmon7.05 oz (200 grams) Fresh Tuna7.05 oz (200 grams) Fresh Yellowtail

Condiments

1/4 cup (60 ml) Aged soy sauce1 tsp Real wasabi (it makes a difference)1.06 oz (30 grams) Pickled Ginger

Method

Preparation of Fish

Selecting Fresh Fish

Choose high-quality, sushi-grade fish from a reputable source. Ensure that the fish appears bright, moist, and has a clean smell.

Slicing the Fish

Using a sharp knife, slice the salmon, tuna, and yellowtail against the grain into thin pieces, approximately 0.5 cm thick. Aim for even slices for a professional presentation.

Arranging on Plate

Arrange the sliced fish on a chilled plate in a fan shape or in neat rows for an appealing presentation.

Serving the Sashimi

Preparing Condiments

In a small bowl, serve the soy sauce for dipping. Place a small dollop of wasabi beside the soy sauce and add a small portion of pickled ginger on the side.

Serving

Serve the sashimi immediately after slicing to keep it fresh. Encourage guests to dip the fish into the soy sauce, adding wasabi to their taste.