You are here


Flavors.of.Asia's picture
  White radish/3 cups finely shredded cabbage 1 Pound (1 Large Size)
  Carrot 1⁄3 Small, peeled
  Fresh filleted tuna/White sea bass / halibut 1 Pound, skinned
  Wasabi paste/Alternate 1 Tablespoon (Adjust Quantity As Needed)
  Parsley sprigs 4 (For Garnish)
  Soy sauce 1 Tablespoon (Adjust Quantity As Needed)

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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (13 votes)


Sashimi Recipe