Sake Sashimi

Ingredients

Instructions

1. 1

   Chill a serving plate for a few minutes if possible. Pat the salmon very dry with kitchen paper; a dry surface makes cleaner slices and a better glossy finish. Stack or fan the shiso leaves on the plate, and place the pickled ginger, wasabi, and a small dish of soy sauce alongside for serving.

2. 2

   Using a very sharp knife, slice the salmon across the grain into even sashimi slices about 5-7 mm thick. Wipe the blade between cuts for neat edges, and use one long pulling motion rather than sawing to avoid tearing the flesh.

3. 3

   Arrange the salmon slices slightly overlapping over the shiso leaves. Serve immediately with the wasabi, pickled ginger, and soy sauce on the side. For the best texture, eat the sashimi cold but not icy.

Nutrition per serving

Notes

• •Buy only clearly labeled sashimi-grade or raw-consumption-grade salmon from a trusted fishmonger.
• •If the salmon is very soft, chill it in the freezer for 5-8 minutes before slicing to firm it slightly.
• •Traditionally, a little wasabi may be placed directly on the fish, then the sashimi is lightly dipped fish-side first into soy sauce.
• •A garnish of shredded daikon is common, but omitted here to keep the recipe within the 10-minute target.

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