Sashimi Recipe

Summary

Course

Ingredients

 White radish/3 cups finely shredded cabbage1 Pound (1 Large Size)
 Carrot1⁄3 Small, peeled
 Fresh filleted tuna/White sea bass / halibut1 Pound, skinned
 Wasabi paste/Alternate1 Tablespoon (Adjust Quantity As Needed)
 Parsley sprigs4 (For Garnish)
 Soy sauce1 Tablespoon (Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 662 Calories from Fat 127

% Daily Value*

Total Fat 16 g23.9%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1301.1 mg54.2%

Total Carbohydrates 24 g8.1%

Dietary Fiber 8 g32%

Sugars 15.1 g

Protein 118 g235.4%

Vitamin A 64.3% Vitamin C 124%

Calcium 18.4% Iron 27.6%

*Based on a 2000 Calorie diet

Directions

Peel radish and shred into long, fine, grass-like strands.
The Japanese have special shredders which shred the radish very fine and evenly.
You should have about 3 cups radish.
Shred carrot the same way.
Mix shredded radish (or cabbage if used) and carrot; place in ice water.
Quickly rinse fish with cool water,- pat dry with paper towels.
Cut away and discard any dark portions (in red-fleshed fish, these will be almost black).
If fish is wide, cut lengthwise into 2 or 3 strips (1 to 2-inches wide).
Place fish on cutting board.
Using a very sharp, thin-bladed knife, start at right and, slicing across the grain, cut fish into 1/8 to 1/4 inch slices the slices should be of uniform size and thickness.
To keep the flavor fresh, handle no more than necessary.
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