Mixed sashimi
1
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Salmon, tuna and kingfish add essential oils to your dish and classic Japanese sauces add an amazing hit of flavour to each bite.
Ingredients
Wasabi paste
10 g, to serve
Soy sauce
2 tbs
Lemon juice
1 tbs
Rice wine vinegar
2 tsp
Mirin seasoning
1 tsp
Stock powder
1 tsp, dashi variety
Soy sauce
2 tbs
Rice wine vinegar
3 tsp
Fresh ginger
1 tsp, finely grated
Caster sugar
½ tsp
Sesame oil
1 tsp
Salmon, sashimi style, raw
200 g
Tuna, sashimi style, raw
200 g
Kingfish, raw
150 g, sashimi style
Fresh herbs
3 tsp, microherbs (such as mustard or cress)
Dried nori seeweed
¼ sheet(s), finely shredded
Instructions
1
To make Ponzu sauce, combine 2 tbs soy sauce, lemon juice, 2 tsp rice wine vinegar, mirin and dashi powder in a small bowl. To make the dipping sauce, combine remaining soy sauce, remaining rice wine vinegar, ginger, sugar and sesame oil in a small bowl.
2
Using a very sharp knife, cut salmon and tuna across the grain into 5mm thick slices. Arrange on a share platter or onto individual serving plates. Cut kingfish into 3mm slices and add to plates.
3
Garnish fish with micro herbs and shredded nori. Serve with sauces for dipping and offer soy sauce and wasabi.
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