Japanese Sashimi (Raw Fish)

Name: Japanese Sashimi (Raw Fish)
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 lb sashimi grade salmon; 1/2 lb sashimi grade tuna (or any other fresh fish you like); 1 Tablespoon wasabi (you can get this ready made in a tube or make your own with wasabi powder); 1/2 lb shredded daikon radish; 1 container pickled ginger; soy sauce; roe (Optional)

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

Author : International Cuisine

Ingredients

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1/2 lb sashimi grade salmon1/2 lb sashimi grade tuna (or any other fresh fish you like)1 Tablespoon wasabi (you can get this ready made in a tube or make your own with wasabi powder)1/2 lb shredded daikon radish1 container pickled gingersoy sauceroe (Optional)

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Instructions

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Step 1

Using a very sharp knife, cut the pieces of fish against the grain to about 1/4 slices or less.

Step 2

Arrange the fish on a Japanese tray along with a bunch of daikon radish, some wasabi and ginger slices. It is customary to serve with a little dish for the soy sauce and your guest will mix the wasabi with the soy sauce to the desired amount of heat. The ginger is used to cleanse the palate between different bites.