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Sashimi
This salmon, tuna and yellowtail sashimi is a delicious and light appetizer or dinner preparation. Served with homemade wasabi mayonnaise and ponzu, skip the takeout and make it at home!
SERVES
4
TO
6
Ingredients
Ponzu
- 1 piece kombu (dried kelp) (2- x 3-inch, 5 x 7.5 cm; 6 g)
- 1/2 cup (120 ml) yuzu juice
- 1 lemon, zest
- 2 tablespoon (30 ml) mirin
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) katsuobushi (dried bonito flakes)
Wasabi Mayo
- 2 teaspoons (10 ml) wasabi paste
- 1 teaspoon (5 ml) toasted sesame oil
- 1/2 cup (120 ml) prepared Japanese (Kewpie) mayonnaise
Sashimi
- 4-inch (10 cm) piece daikon radish
- 1/2 pound (227 g) tuna, sashimi Albacore grade
- 1/2 pound (227 g) yellowtail, sashimi grade
- 1/2 pound (227 g) salmon, sashimi grade
Serve
- Pickled ginger, for garnish
- Scallions, to garnish
- Shiso leaves, for garnish
- Black and white sesame seeds, to garnish
Directions
Ponzu
- Combine kombu, yuzu, lemon zest, mirin, and soy sauce in a small pot over medium-high heat.
- Bring to a simmer, then remove from heat and steep for 30 minutes, covered.
- Return to a simmer and add the bonito flakes, then remove from heat, cover and steep for one to two minutes.
- Strain the broth and reserve, discard the solids.
- Chill completely. Set aside for serving.
Wasabi Mayo
- In a small bowl, combine the wasabi, sesame oil, and mayonnaise. Whisk to combine.
- Transfer to a squeeze bottle. Keep refrigerated until ready to serve.
Sashimi
- Peel the daikon. Slice into thin matchsticks/long shreds on a mandoline.
- Transfer to a bowl of cold water and soak for 15 minutes, until crisp and curly. Strain and pat dry.
- Slice the scallion greens on a long, thin angle, soak in cold water until curly. Strain and pat dry.
- Slice tuna and yellowtail into quarter-inch to a third-inch (six to eight millimetres) thick pieces.
- Slice salmon thin at a slight (30 degrees) angle.
Serve
- Serve Sashimi on a plate with radish, pickled ginger, sliced scallions, and shiso leaves, with Wasabi Mayo and Ponzu alongside, for dipping.
- Garnish with sesame seeds. Enjoy!
