Salmon Sashimi
Sashimi is a traditional Japanese dish of raw thinly sliced fish. It makes a stunning centrepiece for a summer soiree. Tempt your guests by arranging the salmon elegantly on a round serving plate and complementing with small dishes of dipping sauce, pickled ginger and wasabi.
Serves: 4 as a starter
Prep Time: 5 minutes
Ingredients:
- 250g of very fresh best quality raw salmon
Dipping Sauce
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2 tbsp soy sauce
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2 tbsp mirin
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1 tbsp rice vinegar
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1 tbsp sunflower oil
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1 tsp sesame oil
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1 tsp caster sugar
To Serve
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Pickled ginger
- Wasabi
Method
- Keep the salmon in the fridge until you’re ready to prepare it and keep your utensils and cooking area cold and clean.
- Using a sharp Yanagiba Knife, slice the salmon into very thin slices. Arrange the salmon on a plate and place in the fridge until you’re ready to serve.
- Whisk the dipping sauce ingredients together and pour into a small dish.
- Serve the sashimi with small dishes of pickled ginger, dipping sauce and wasabi. Offer your guests chopsticks to enjoy the salmon.
Tips:
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Use a Yanagiba Knife designed for the preparation of delicate tools for finer and more enjoyable results.
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Buy the salmon from a reputable fishmonger that you trust. When buying whole fish make sure the skin is shiny and moist and the eyes clear and bright and not sunken. The fish should be stiff and the gills a bright red or pink colour. Filleted fish should be firm and neat. Avoid fish that has an unpleasant odour.
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Instead of the dipping sauce serve the sashimi with soy sauce.
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Make a simple salad to accompany the sashimi. In a bowl, mix together finely sliced daikon (Japanese radish), finely sliced carrot and chopped spring onion. Sprinkle with black sesame seeds and dress with the dipping sauce.