How to make red snapper usuzukuri

red snapper

🥗Healthier: sea bass

💰Cheaper: tilapia

Sea bass offers a similar texture and flavor profile, while tilapia is more budget-friendly.

Select fresh red snapper and ensure it is sushi-grade.

Fillet the red snapper, removing skin and bones carefully.

Slice the fillets thinly at an angle to create delicate pieces.

Arrange the slices on a chilled plate in an overlapping pattern.

Garnish with finely grated daikon radish and shiso leaves.

Drizzle with yuzu juice and sesame oil for flavor.

Serve with a side of soy sauce and wasabi for dipping.

Add microgreens and edible flowers for visual appeal.

Optionally, include thin cucumber slices for crunch.

Finish with a sprinkle of sea salt and finely chopped scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens