This is not so much a recipe as a presentation—one does not actually cook sashimi. I make a Japanese dinner once or twice a month—sashimi, inarizushi, fresh tofu, miso soup, wakame salad, and fresh pickles. This week I had bought two different pieces of Maguro (tuna), some akimi and chutoro.
Note: Some might bring up tataki at this point, but while mostly raw, I would argue that it is cooked and therefore not sashimi.
It did not seem right just to slice the pieces of tuna up and throw them on a plate. That would be very much against the aesthetics of Japanese cuisine—eating should feed both the body and the soul. Looking at the contrasting colors, I decided on my arrangement.
Karl’s Sashimi
Karl’s Sashimi
Ingredients
4 oz. akimi maguro (dark red tuna)
4 oz. chutoro maguro (medium red tuna)
¼ cup wakame salad
2 Tbs. gari
Directions
1. Slice the tuna across the grain into ¼ inch thick slices.
2. Lay alternate slices of the tuna across a decorative plate.
3. Garnish with the wakami and gari.
4. Serve chilled.
karllueck
Miriam
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