Sake Sashimi With Daikon And Shiso
Buttery slices of fresh Atlantic salmon served with crisp shredded radish and aromatic shiso leaves for a classic Japanese appetizer.
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Ingredients
- 300 grams Sashimi-grade salmon fillet
- 200 grams Daikon radish
- 6 pieces Fresh shiso leaves
- 4 tablespoons Soy sauce (Shoyu)
- 2 teaspoons Wasabi paste
- 30 grams Pickled ginger (Gari)
- 1/2 piece Lemon(optional)
- 2 cups Ice water
Instructions
- 1
Peel the daikon radish and use a mandoline or sharp knife to cut it into extremely fine, long julienne strips.
- 2
Soak the shredded daikon in a bowl of ice water for 10 minutes to make it crisp and remove any bitterness.
- 3
Pat the salmon fillet dry with a paper towel and place it on a clean cutting board.
- 4
Using a sharp sashimi knife (yanagiba), slice the salmon against the grain into 1/4-inch thick slices using a single long pulling motion.
- 5
Drain the daikon thoroughly and pat dry; create a small mound of the radish on each serving plate.
- 6
Place 3 shiso leaves against the daikon mound to act as a decorative and aromatic backdrop.
- 7
Arrange the salmon slices in a fan pattern over the shiso leaves and daikon.
- 8
Serve immediately with a small dollop of wasabi, a side of soy sauce, and pickled ginger.
Nutrition per Serving
285
Calories
32g
Protein
6g
Carbs
14g
Fat
2g
Fiber
2g
Sugar
980mg
Sodium
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