Homemade Sashimi
Homemade sashimi is delicious, and it is a great appetizer or side dish for a healthy meal. This sesame soy sashimi is fresh and packed with umami flavours from soy sauce, sesame oil, capers, and lemon juice!
Servings 6 people
Equipment
- vacuum sealer
Ingredients
How To Make Sashimi
- 1 pound fresh salmon
Sesame Soy Sashimi
- 1 pound half thawed frozen sashimi
Produce
- ½ cucumber
- 1 tbsp capers
- ¼ cup small tomatoes sliced in halves
sesame soy sauce
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp soy sauce
- 1 tsp sesami oil
- 2 tbsp olive oil
Garnish
- 1 branch dill
- 6 pansy flowers
- basil flowers optional
- 3 lemon wedges
- salt and pepper
Instructions
How To Make Sashimi
- Begin with high-quality, fresh salmon fillets. It's crucial to start with fish that is fresh and free from any signs of spoilage. Thoroughly inspect the salmon fillets for any visible signs of discoloration or odor. Rinse the fillets under cold running water to remove any impurities.
- Cut the salmon fillets into evenly-sized portions for easier handling and freezing. Ensure that the portions are uniform in thickness to promote even freezing.
- Individually wrap each portion of salmon tightly in plastic wrap to prevent air exposure and freezer burn. Alternatively, you can place the portions in vacuum seal freezer bags, removing as much air as possible before sealing.
- Clearly label each wrapped portion with the date of freezing and the type of fish. This will help you keep track of the storage time and ensure that you use the salmon within the recommended timeframe.
- Place the wrapped portions of salmon in the coldest part of your freezer, ideally at or below 0°F (-18°C). Ensure that there is enough space between portions for air circulation to promote rapid freezing. Freeze for 7 days or more.
Sesami Soy Sashimi
- Remove the frozen salmon fillets from the freezer and place them in the refrigerator overnight or for several hours until completely thawed. Once thawed, gently pat the salmon fillets dry with paper towels to remove excess moisture.
- Using a sharp knife, slice the salmon fillets thinly and evenly against the grain. Aim for slices that are approximately 1/4 to 1/2 inch thick. Take your time to ensure uniformity in size and shape for an aesthetically pleasing presentation.
- In the meantime, assemble the sesame sashimi sauce by combining all the ingredients together.
- Assemble the sliced sashimi on your desired plate. Use the side of the knife to pick up the sashimi to maintain the neat slices of sashimi. Drizzle the sesame soy sauce on top. Arrange the sliced cucumbers, capers, and small tomatoes around the sashimi.
- Lastly garnish the plate with dill, pansy flowers, basil flowers, and lemon wedges. You can insert them between the slices, around the plate and on top. Salt and pepper to your desire taste.
Notes
Check and maintain the temperature of your freezer to ensure it remains consistently below freezing. Fluctuating temperatures can compromise the quality of the frozen salmon.