Sake Sashimi
Sake sashimi is a delicate Japanese dish consisting of thinly sliced raw salmon, served without rice. It is traditionally enjoyed with garnishes like daikon radish, shiso leaves, and soy sauce.
Equipment
- Sharp sashimi knife
- Cutting Board
- Serving plate
Ingredients
Main Ingredients
- 200 g sushi-grade salmon Fresh, high-quality, or previously frozen salmon
- 1 tsp soy sauce For dipping
- 1/2 tsp wasabi Optional, for extra spice
- 1 small shiso leaf Optional, for garnish
- 1/4 cup daikon radish Shredded, for garnish
Instructions
- Ensure the salmon is sushi-grade and properly thawed if previously frozen.
- Using a sharp sashimi knife, slice the salmon into thin, even pieces (about 0.5 cm thick).
- Arrange the slices neatly on a serving plate, placing them in a fanned or layered pattern.
- Garnish with shredded daikon radish and shiso leaf if using.
- Serve with soy sauce and wasabi on the side.
Notes
For enhanced flavor, lightly marinate the salmon in a mix of soy sauce, mirin, and a touch of sake for 10 minutes before slicing.