Appetizer

Sashimi

Chilled salmon and tuna sashimi cut cleanly across the grain and served with daikon, shiso, wasabi, and tamari.

What you’ll need

• sashimi-grade salmon: 300 g
• sashimi-grade tuna: 300 g
• daikon: 250 g
• shiso leaves: 12 pcs
• wasabi: 20 g
• tamari soy sauce: 80 ml

How to make it

1. Use only fish from a supplier who confirms it is intended for raw consumption and has received required parasite-destruction freezing. Freezing does not kill every bacterium, so cleanliness and an unbroken cold chain remain essential.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.