Sashimi Recipe
Experience the pure simplicity of sashimi, where fresh, high-quality fish is expertly sliced and paired with crisp daikon radish and fragrant shiso leaves for a refreshing bite every time.
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Servings: 4 servings
Ingredients
- Tuna Sashimi grade block
- Yellowtail Sashimi grade fillet
- Salmon Sashimi grade block
- Daikon radish approximately 4″ (10 cm)
- Shiso leaves
- Wasabi
- Soy Sauce
Instructions
- Peel the skin off the daikon radish and slice it finely using a mandolin or sharp slicer. Layer 3-4 slices of the daikon and cut them into extremely thin strips. Place these julienned pieces in a bowl of cold water and let them soak for about 15 minutes to add a crisp texture. Drain the water and pat the radish dry to remove any excess moisture.
- Cut the tuna and yellowtail into slices around 1/4″ to 1/3″ (6 mm-8 mm) thick, ensuring uniformity. For the salmon, slice it thinly at a slight angle to enhance its presentation.
- Arrange the sashimi on a serving plate, accompanied by the daikon radish, Shiso leaves, and a small amount of wasabi. Pair it with soy sauce for dipping and enjoy this fresh, vibrant dish.
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