Prep: 25 mins Cook: 5 mins Serves: 2
Take fresh sashimi from simple to spectacular with three easy serving ideas. Salmon gets a caramelised edge aburi-style, tuna with wasabi cucumber makes perfect tartare and delicate kingfish is dressed with a simple sesame ponzu. Oysters are served simply with lemon wedges.
Ingredients
- 1 Fish in the Family Sashimi Lover’s Bundle
- Rice crackers and salted potato crisps
- 1 lemon, cut into wedges
Tuna tartare
- Sashimi tuna from the bundle
- 2 baby cucumbers (qukes)
- 1 tbsp soy sauce (from the bundle)
- ½ tsp sesame oil
- ½-1 tsp wasabi (from the bundle)
- 1 tsp lime juice
Aburi salmon
- Sashimi salmon from the bundle
- Kewpie mayonnaise
- Sesame seeds
Kingfish crudo
- Sashimi kingfish from the bundle
- 1 tbsp lime juice
- 1 tsp sesame oil
- Pinch dried onion flakes
- Pickled ginger (from the bundle)
Method
Finely dice the tuna and cucumbers, then mix with soy sauce, sesame oil, wasabi and lime juice and place on the platter.
Transfer salmon to the platter. Using a culinary blowtorch, gently sear the surface until lightly caramelised. Sprinkle with sesame seeds and drizzle with Japanese mayonnaise.
Whisk lime juice and sesame oil together. Arrange the kingfish on a plate and drizzle with dressing just before serving. Finish with dried onion flakes and pickled ginger.
Arrange the oysters on the platter with lemon wedges. Serve the platter with crackers and potato crisps.