Next-Level Salmon Sashimi: The Soy-Sesame Seed Oil Magic! 🎉
Recipe Information
New Style Salmon Sashimi
Cultural Context
New Style Salmon Sashimi is a modern twist on traditional sashimi, blending the classic Japanese technique of raw fish preparation with contemporary flavors. Originating from the innovative kitchens of Japanese chefs, this dish highlights the freshness of salmon while incorporating elements like yuzu and olive oil for a unique taste experience. It's become popular in sushi restaurants worldwide, appealing to those looking for a fresh and vibrant appetizer.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil is healthier while canola oil is more budget-friendly.
yuzu juice
💰Cheaper: lemon juice
Lemon juice provides a similar acidity at a lower cost.
soy sauce
💰Cheaper: tamari
Tamari is a gluten-free alternative.
Start by making two different sauces: one with olive oil and sesame seed oil.
Spoon out 8 tablespoons of extra virgin olive oil into a bowl.
Add 1 tablespoon of toasted sesame seed oil to the olive oil and mix.
For the soy sauce based sauce, add 4 tablespoons of soy sauce to another bowl.
Add 2 tablespoons of yuzu to the soy sauce.
Add 1 teaspoon of green Tabasco to the soy sauce mixture and mix well.
Cut the skin off the salmon sashimi grade fish.
Slice the salmon into reasonably thick slices, about 1/2 centimeter thick (1/5 of an inch).
Spread the salmon slices out on a plate.
Grate a clove of garlic using a wasabi grater until you have a thin mixture.
Spread the grated garlic evenly onto the salmon slices with a single dab.
Add a couple of pieces of chive on top of the salmon slices.
Sprinkle toasted sesame seeds generously across the salmon slices.
Take the soy sauce paste sauce and place 1 to 1.5 tablespoons over the salmon.
Heat the oil mixture until it reaches a smoking point, then remove it from heat.
Ladle the hot oil over the salmon to cook the surface and infuse flavors.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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