How to Make Sashimi
Purchase 4 oz (110 g) each of sushi grade salmon, tuna, and yellowtail.. Choose fresh vegetables to pair with sashimi.. Select condiments to flavor the sashimi.
Steps
Purchase 4 oz (110 g) each of sushi grade salmon, tuna, and yellowtail.
Purchase 4 oz (110 g) each of sushi grade salmon, tuna, and yellowtail.
Choose fresh vegetables to pair with sashimi.
Choose fresh vegetables to pair with sashimi.
Select condiments to flavor the sashimi.
Select condiments to flavor the sashimi.
Cook 8 oz (230 g) of sushi rice
Cook 8 oz (230 g) of sushi rice
Get a very sharp knife.
Get a very sharp knife.
Coat the block of tuna with sesame oil and cilantro and sear it.
Coat the block of tuna with sesame oil and cilantro and sear it.
Cut the fish into 0.25 to 0.5 in (0.64 to 1.27 cm) slices.
Cut the fish into 0.25 to 0.5 in (0.64 to 1.27 cm) slices.
Arrange the slices so they are in an overlapping row.
Arrange the slices so they are in an overlapping row.
Shred daikon radish, carrots, and cucumber.
Shred daikon radish, carrots, and cucumber.
Slice lemon, avocado, and cucumber 0.25 in (0.64 cm) thin.
Slice lemon, avocado, and cucumber 0.25 in (0.64 cm) thin.
Lay the fanned out sashimi slices on top of the shredded veggies.
Lay the fanned out sashimi slices on top of the shredded veggies.
Add some ginger, shiso leaves, and a ball of wasabi if desired.
Add some ginger, shiso leaves, and a ball of wasabi if desired.
Pour 2 fl oz (59 mL) of soy sauce into a small bowl.
Pour 2 fl oz (59 mL) of soy sauce into a small bowl.
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