Sachie's Sashimi Plate
- Difficulty: Easy
- Serves: 3
- Preparation time:
- Cooking time:
Rate this recipe
- In Japan, we love to eat raw seafood – our term for this is ‘sashimi’. For a plate of sashimi, you will need sashimi- grade, very fresh raw fish. If you are unsure, befriend a keen fisherman, or simply ask the local fishmonger if their catch is fresh enough to eat as sashimi. Salmon, snapper, tarakihi, gurnard, John Dory and tuna are all lovely eaten raw.
- 100g sashimi-grade Regal salmon fillet, skin and bones removed
- 100g sashimi-grade snapper fillet, skin and bones removed
- 100g sashimi-grade kingfish fillet, skin and bones removed
- 1 tsp wasabi, powder or
- ½ tsp wasabi, paste
- 100g daikon
- sushi ginger, shredded
- soy sauce
Holding your sharp knife at a 90° angle to the chopping board, slice the salmon into small block shapes.
Holding your knife at a 45° angle and cutting against the grain, slice the snapper towards the tail
If using wasabi powder, add ½ tsp water to make paste.
Place daikon on a plate, add sashimi and wasabi paste, and serve with sushi ginger and soy sauce.
© Sachie’s Kitchen
By Sachie Nomura, photography by Tamara West
Published by HarperCollins