Sashimi Platter Supreme Recipe
Ingredients
| Tuna | 1/2 Pound, frozen | |
| 1 sheet nori seaweed, toasted | ||
| Squid | 4 Ounce, frozen | |
| Mackerel | 5 | |
| Scallops | 4 | |
| Fillet sole | 4 Ounce | |
| 1 cup shredded daikon radish or white radish | ||
| Cucumber | 1 (GARNISHES) | |
| 4 small sprigs chervil or any delicate herb (optional; perilla [shiso] leaves are traditional) | ||
| CONDIMENTS | ||
| Wasabi horseradish | ||
| Soy sauce | ||
Directions
1. Make cucumber cup now or wasabi horseradish cone just before serving, keeping in mind that powdered wasabi horseradish needs 10 minutes to mature.
2. Prepare GARNISHES. Peel daikon and shred. Peel, seed, and shred remaining cucumber. Shredded vegetables will be a decorative bed for sashimi. Soak separately in cold water until ready to use.
3. Make sashimi rose, if desired.
4. Prepare sashimi.
Tuna and tuna rolls: From tuna fillet cut a lengthwise strip about 1/2 inch (1 cm) wide. Cut strip in half lengthwise so that you have 2 strips about 8 inches (20 cm) long and 1/2 inch (1 cm) square. Cut nori seaweed in half lengthwise. If nori has not been pretoasted, toast by lightly passing shiny side over an open flame several times. Rub tuna with wasabi horseradish and soy sauce to taste, and wrap in nori. Cut into 1-inch (2 1/2-cm) pieces. (If preparing sashimi far in advance, reserve strips of tuna, and roll just before serving sashimi.) Cut remaining tuna into 3/8-inch (1-cm) thick slices.
Squid: Clean. Cut crosswise into 1/2 -inch (1-cm) wide strips. Horse mackerel: Remove head, tail, bones, and entrails. Remove fine bones with tweezers. Salt skin and then peel off. Cut into bite-sized pieces. Scallops: Wash in 3 cups water and 2 1/2 tsps salt. Slice into thin rounds.
Sole and other fish fillets: Cut into 1/2-inch (1-cm) wide slices.
5. Drain shredded cucumber and daikon, then squeeze out excess moisture by hand. Make several small mounds of each and nestle sprig of herb and slices of sashimi up against each mound. Stand pieces of tuna roll on end (hide uneven ends) and place on platter. Add remaining sashimi.
6. Place a small amount of wasabi in cucumber cups (or make large wasabi horseradish cones). Attractively arrange on serving platter. Provide small dipping dishes of soy sauce for each person. Dip sashimi into soy sauce spiced with wasabi to taste.
2. Prepare GARNISHES. Peel daikon and shred. Peel, seed, and shred remaining cucumber. Shredded vegetables will be a decorative bed for sashimi. Soak separately in cold water until ready to use.
3. Make sashimi rose, if desired.
4. Prepare sashimi.
Tuna and tuna rolls: From tuna fillet cut a lengthwise strip about 1/2 inch (1 cm) wide. Cut strip in half lengthwise so that you have 2 strips about 8 inches (20 cm) long and 1/2 inch (1 cm) square. Cut nori seaweed in half lengthwise. If nori has not been pretoasted, toast by lightly passing shiny side over an open flame several times. Rub tuna with wasabi horseradish and soy sauce to taste, and wrap in nori. Cut into 1-inch (2 1/2-cm) pieces. (If preparing sashimi far in advance, reserve strips of tuna, and roll just before serving sashimi.) Cut remaining tuna into 3/8-inch (1-cm) thick slices.
Squid: Clean. Cut crosswise into 1/2 -inch (1-cm) wide strips. Horse mackerel: Remove head, tail, bones, and entrails. Remove fine bones with tweezers. Salt skin and then peel off. Cut into bite-sized pieces. Scallops: Wash in 3 cups water and 2 1/2 tsps salt. Slice into thin rounds.
Sole and other fish fillets: Cut into 1/2-inch (1-cm) wide slices.
5. Drain shredded cucumber and daikon, then squeeze out excess moisture by hand. Make several small mounds of each and nestle sprig of herb and slices of sashimi up against each mound. Stand pieces of tuna roll on end (hide uneven ends) and place on platter. Add remaining sashimi.
6. Place a small amount of wasabi in cucumber cups (or make large wasabi horseradish cones). Attractively arrange on serving platter. Provide small dipping dishes of soy sauce for each person. Dip sashimi into soy sauce spiced with wasabi to taste.
Chef
