HOW TO MAKE SASHIMI PLATTER PART 1

tuna

🥗Healthier: swordfish

💰Cheaper: canned tuna

Swordfish is leaner while canned tuna is budget-friendly.

salmon

🥗Healthier: trout

💰Cheaper: mackerel

Trout is lower in fat, while mackerel is often less expensive.

sea urchin

🥗Healthier: avocado

💰Cheaper: mashed tofu

Avocado provides creaminess, while tofu is a cost-effective substitute.

wasabi

🥗Healthier: horseradish

💰Cheaper: wasabi paste

Horseradish offers similar heat, while wasabi paste is more affordable.

Introduce the video and the dish: sashimi platter.

List the types of fish used: salmon (sake), tuna (maguro), amberjack (hamachi), seabass (suzuki), octopus (taco), squid (ika), scallops (hotate), oysters, red shrimp, prawn, scampi, blue fin tuna, grouper, and snapper.

Emphasize the importance of storing fish at a temperature of 0 to 2°C for freshness.

Discuss garnishes and decorations: prepare katsuramuki (thinly sliced vegetables) using daikon, carrots, and cucumber peels.

Mention using shiso leaves and bamboo decorations as a background for the sashimi platter.

Describe the use of red radish for decoration and the importance of green elements like curl parsley and edible flowers in the presentation.

Conclude with a note about using dry ice for visual effect when serving the sashimi platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens