Sashimi Platter
Fresh sliced raw fish served with traditional accompaniments
Ingredients
Instructions
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Prepare the fishEnsure all fish is sashimi-grade and properly thawed if frozen. Pat dry with paper towels. Using a very sharp knife, slice the fish against the grain into pieces about 1/4 inch thick. Keep refrigerated until ready to serve.
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Prepare the accompanimentsGrate the daikon radish and gently squeeze out excess moisture. Slice the cucumber thinly. Cut the scallions on a diagonal into thin slices. Arrange wasabi, grated daikon, pickled ginger, and sliced cucumber on small dishes.
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Prepare the saucesPour soy sauce and ponzu sauce into small dipping bowls. These will be served alongside the sashimi for guests to add according to their preference.
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Arrange the platterPlace a bed of shaved ice on a large serving platter if available. Arrange the sliced fish in an attractive pattern, grouping each type of fish together. Traditional arrangement follows a color gradient, with lighter colored fish on one side gradually transitioning to darker colored fish.
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Garnish and serveGarnish the platter with shiso leaves and scallions. Place the small dishes of accompaniments and sauce bowls around the platter. Serve immediately to ensure optimal freshness and flavor.
Nutritional Information
280
Calories
per serving
32
Protein
g per serving
6
Carbohydrates
g per serving
14
Total Fat
g per serving
2.5
Saturated Fat
g per serving
1.5
Fiber
g per serving
3
Sugar
g per serving
720
Sodium
mg per serving
12
Vitamin C
% daily value
10
Iron
% daily value
Sashimi Platter is Also Known As
Sashimi Moriawase, Raw Fish Platter, Assorted Sashimi or 刺身盛り合わせ
