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–+ servings

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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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • Tuna Sashimi grade block
  • Yellowtail Sashimi grade fillet
  • Salmon Sashimi grade block
  • Daikon radish approximately 4″ (10 cm)
  • Shiso leaves
  • Wasabi
  • Soy Sauce

Method
 

  1. 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.
  2. 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.
  3. 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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