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Sashimi
Sashimi is a revered Japanese delicacy that showcases the beauty and simplicity of fresh raw fish or seafood. Each slice is a testament to the chef's skill, offering a melt-in-your-mouth experience that highlights the fish's natural flavors and textures. Traditionally served with soy sauce, wasabi, and pickled ginger, sashimi is not only a feast for the palate but also for the eyes, often artfully arranged on a platter. This dish has a deep-rooted history in Japanese cuisine, believed to have originated from the practice of preserving fish in salt and serving it fresh. Today, it is a staple in sushi bars and fine dining restaurants around the world, celebrated for its elegance and purity.
Servings: 2
Ingredients
- Fresh fish or seafood (such as tuna, salmon, or octopus)
- 200 grams, sushi-grade
- Soy sauce
- to taste
- Wasabi
- to taste
- Pickled ginger
- to serve
- Shiso leaves or daikon radish (optional, for garnish)
- as needed
Instructions
- Begin by selecting high-quality, sushi-grade fish or seafood. Popular choices include tuna, salmon, yellowtail, and octopus.
- Using a sharp knife, slice the fish against the grain into thin, bite-sized pieces, approximately 1/4 inch thick.
- Arrange the sashimi slices artfully on a chilled serving platter. For added presentation, you can place shiso leaves or finely sliced daikon radish underneath the fish.
- Serve the sashimi with small bowls of soy sauce for dipping, a dollop of wasabi for those who enjoy a bit of heat, and pickled ginger to cleanse the palate between bites.
- Enjoy the sashimi immediately for the freshest taste. Pair it with a side of steamed rice or a light salad for a complete meal.
Dietary Information
Servings: 2 • Dish Type: Appetizer • Prep Time: 15 minutes • Cook Time: 0 minutes • Calories: 150 • Fat: 5g • Carbs: 1g • Protein: 25g • Sodium: 600mg • Sugar: 0g
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