Mixed Sashimi Plate

Mixed Sashimi Plate

Method
Serves 6 Appetisers
SHIMEJI MUSHROOMS

Quickly sauté the shimeji mushrooms in a teaspoon of olive oil. Add salt and pepper, aside.

GARNISH

Peel and cut the pear into matchsticks. Julienne the ginger. Cut the spring onions into thin strips.

Mix yuzu (or lemon juice) and olive oil with a pinch of salt.

SASHIMI

Slice the scallops, salmon, tuna and snapper into thin slices.

Place 2 slices of each fish on each plate. Sprinkle a small pinch of salt over each slice.

TO SERVE

Top each piece of fish as follows.

Scallops: 1 small piece of shiso leaf and a small amount of tobiko caviar.

Salmon: 2 or 3 pieces of pear, 2 or 3 slices of spring onion and 2 or 3 pieces of lemon peel.

Sea Bass: 2 pieces of red chilli and 1 coriander leaf.

Tuna: 2 pieces of shimeji mushroom, 2-3 pieces of ginger, 1 slice green chilli and 1-2 piece of red chilli

Shake the yuzu and olive oil mixture well, Drizzle a small amount over each piece of fish and serve.


We’ve partnered with the Wine Gallery to give you the best wine pairing for your meal. Check out their recommendation here.

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