- May 22, 2020
- 30 min
- 250 Cals/Serving
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- - Selections of sashimi. This can be any sashimi you like. I would stick with most popular one like Ahi Tuna, Salmon, Yellow tail, Tamago 玉子 or Japanese sweet egg, Tobiko とびこ which come into multiple color like red, green, black, most popular one might be orange. This is a small pearl of fish roe and very similar to caviar. You can find any of these at the Asian market that sells the sashimi section. I recommend checking out the date and how they got prep at the place as you want to make sure that they are fresh. Sometimes you may find they sell it as combinations which probably have better value than buying multiple packs. You need about 8 slices of each kind. Each portion should use about 1-2 slices. You can also buy it as uncut so you can cut them to the size you want.
- - 1 to 2 small packs of roasted seaweed. Usually there are some that already come in the small pack and pre-cut in the snack size.
- - Kaiware sprout for garnish.
- Dipping sauce:
- - Wasabi
- - Light soy sauce or sushi/sashimi soy sauce.
- - Ponzu (optional) if you don't like with the soy sauce. Ponzu is the citrus soy sauce which is very common in Japanese cuisine.
- To display:
- -Clear small glass bowls as you want them to be see through. I used my drinking glass and worked just great.
- - Serving trays or dishes.
- Step 1
- Cut all sashimi into dice shape.
- Step 2
- Assemble them into the clear glass serving.
- Step 3
- Top with Tobiko and garnish with sprout.
- Step 4
- Serve it along with the couple of roasted seaweed.
- Step 5
- Add some wasabi and soy sauce on the side for dipping.