Sashimi Sashimi differs from sushi in that it is simply thinly sliced, super fresh raw fish (sushi is always served with rice). In Japan it's often enjoyed early on during a meal with various garnishes sush as shredded daikon radish, wasabi an…
Trout sashimi, mung, aduki and black urad salad with tahini dressing Slice the trout into “sashimi”-like slivers. Place 1 piece of pickled ginger on each slice and top with a mung bean sprout or pea shoots. Roll up and arrange on a plate. Toss the chickpeas, urad and beans with olive oil. Add the soya…
Asian-dressed sashimi Freeze 200 g salmon trout for 1 hour, then slice thinly. Mix 1⁄3 cup soya sauce, 1 sliced chilli, 1 x 5 cm piece sliced ginger, 2 cloves sliced garlic, the juice of ½ lemon and 1 t sesame oil. Drizzle over the salmon trout and ga…
Soya, ginger and chilli dressed salmon sashimi with prawn crackers Combine soya sauce, chopped chilli, ginger, with brown sugar, a splash of sesame seed oil and 1–2 drops fish sauce. Thinly slice the chilled, fresh salmon. Serve the salmon immediately, drizzled with the dressing and crunchy p…
Tuna sashimi and strawberry salad Thinly slice the tuna and divide between four chilled plates. Thinly slice the radishes and cut the strawberries into bite-sized chunks, then arrange on top of the tuna. Run the blade of a vegetable peeler down the…
Tuna sashimi with ginger-soy dressing Thinly slice the tuna at a slant. Place the slices onto a bed of crushed ice and scatter the halved grapes and lemon or lime slices on top. Serve with watercress and a side of the ginger-soy dressing. Per serving: 576.2kJ, 23.4g pr…
Shavings of crisp fennel and mangetout topped with smoked trout sashimi Using a vegetable peeler, shave slivers of fennel and place in the centre of each plate. Top with the mangetout then drape the trout over the mangetout and drizzle with a little Japanese teriyaki sauce. Using a sharp knife, cut the radish…
Yellowfin tuna sashimi with pickled ginger and sesame soya sauce Using a sharp knife, carefully slice the tuna into thin strips and arrange on a platter. Combine the soya sauce and wasabi paste and drizzle over the tuna. Top with lemon grass gratings and ginger strips. Finish off with a spoonful of the…
The basics of Japanese cooking You don't need to be a sushi master to enjoy authentic Japanese dishes at home. Here are the most popular meals from the land of the rising sun, and what you'll need to make them.