Sashimi at Home Restaurant Quality Simplified

Name: Sashimi at Home Restaurant Quality Simplified
Total time: 25 min
Ingredients: 6 oz (170g) Sushi-grade Tuna (Yellowfin or Bluefin), very fresh, skin and bones removed; 4 oz (115g) Sushi-grade Salmon, very fresh, skin and bones removed; 2 oz (55g) Sushi-grade Hamachi (Yellowtail), very fresh, skin and bones removed; 1/4 cup (60ml) Soy Sauce (naturally brewed, low-sodium preferred); 1 tbsp Rice Vinegar; 1 inch piece of Ginger, peeled and grated (or prepared ginger paste); 1/2 tsp Wasabi Paste (freshly grated wasabi root is ideal, if available); 1/4 cup Daikon Radish, peeled and finely shredded; 2-3 Shiso Leaves (optional, for garnish); 1/4 Lemon wedge (optional, for garnish)

seafood-portal.com

Make stunning Sashimi at home This guide simplifies selecting fish slicing plating raw seafood Fresh bright and utterly delicious Get the recipe

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Grater
Chef's knife
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Paper towel
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Ingredients

6 oz (170g) Sushi-grade Tuna (Yellowfin or Bluefin), very fresh, skin and bones removed
4 oz (115g) Sushi-grade Salmon, very fresh, skin and bones removed
2 oz (55g) Sushi-grade Hamachi (Yellowtail), very fresh, skin and bones removed
1/4 cup (60ml) Soy Sauce (naturally brewed, low-sodium preferred)
1 tbsp Rice Vinegar
1 inch piece of Ginger, peeled and grated (or prepared ginger paste)
1/2 tsp Wasabi Paste (freshly grated wasabi root is ideal, if available)
1/4 cup Daikon Radish, peeled and finely shredded
2-3 Shiso Leaves (optional, for garnish)
1/4 Lemon wedge (optional, for garnish)