Sashimi Assortment
🛒 Ingredients
- Fresh Tuna (Sashimi Grade) 50 g · 72 kcal
- Fresh Salmon (Sashimi Grade) 50 g · 104 kcal
- Fresh Yellowtail (Sashimi Grade) 50 g · 124 kcal
- Daikon Radish 20 g · 3 kcal
- Shiso Leaves 2 g · 1 kcal
- Wasabi Paste 5 g · 15 kcal
- Soy Sauce 15 g · 15 kcal
- Pickled Ginger (Gari) 10 g · 10 kcal
👨🍳 Instructions
- Ensure all fish is sashimi-grade, very fresh, and properly chilled. Using a sharp, long sashimi knife, carefully slice the tuna, salmon, and yellowtail against the grain into uniform, thin pieces, about 5-7 mm thick.
- Prepare the garnishes: shred the daikon radish into very fine strands and arrange a small pile on the serving plate. Wash and pat dry the shiso leaves.
- Artfully arrange the sliced sashimi on a chilled serving plate, alternating between the different types of fish for visual appeal. Place the shredded daikon, shiso leaves, a dollop of wasabi, and a few slices of pickled ginger alongside the fish.
- Serve immediately with a small dish of soy sauce for dipping. Encourage diners to add wasabi and pickled ginger to their soy sauce or directly to the sashimi as desired.
