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ID
japaneseutama· 2 servings

≈524 kkal · P 2.1g · L 3.1g · KH 122.2g (per recipe, TKPI estimate)

Sashimi Campuran

Assorted Sashimi (Moriawase)

Sashimi Campuran
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 120g tuna (maguro), sashimi-grade
  • 120g salmon (sake), sashimi-grade
  • 100g yellowtail (hamachi), sashimi-grade
  • 80g octopus (tako), boiled and sliced
  • 80g scallop (hotate), sashimi-grade
  • 1/2 small daikon radish, julienned
  • 6 shiso leaves, whole
  • 30ml soy sauce (shoyu)
  • 1 tsp freshly grated wasabi
  • 1 lemon, cut into wedges

Instructions

  1. 11. Chill all fish on ice for 10 minutes to firm the flesh.
  2. 22. Using a long, sharp sashimi knife, slice tuna, salmon, and yellowtail against the grain into 0.5 cm rectangles.
  3. 33. Slice boiled octopus and scallop into bite‑size pieces, arranging them alternately with the fish slices.
  4. 44. Place the julienned daikon radish in a line on the serving plate as a base.
  5. 55. Artistically arrange the sliced fish, octopus, and scallop on top of the daikon, leaving space for garnish.
  6. 66. Tuck shiso leaves between the pieces and drizzle a thin stream of soy sauce around the plate.
  7. 77. Serve with a small dollop of grated wasabi and lemon wedges on the side for squeezing.

Source: llm-generated

Sashimi Campuran — Dish Catalog