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Jalapeño Sashimi Trio
This incredibly easy sashimi dish is an absolutely heavenly way to start any meal! Sashimi-grade salmon, yellowtail, and toro are thinly sliced and drizzled with soy, sesame, and lemon sauce with a hint of chili oil. The layered fish is dotted with paper-thin slices of raw jalapeño and garnished with cilantro sprigs for freshness. The dish takes under 10 minutes to make but will be remembered for hours! Source your highest quality sashimi-grade fish from your local seafood purveyor, and you are good to go.
Equipment
- 1 Sushi Knife
- 1 Set of Stainless Steel or Glass Mixing Bowls
- 1 Whisk
- 1 Mandolin
- 1 Spoon
- 1 Presentation Plate
Ingredients
Sashimi Trio
- 3 oz sashimi-grade salmon
- 2 oz sashimi-grade yellowtail
- 1.5 oz sashimi-grade toro
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tsp sesame oil
- ½ jalapeño, sliced into paper-thin rounds
- 2 tbsp cilantro sprigs for garnish
- Chili oil for garnish
Instructions
Sashimi Trio
- Slice the salmon, yellowtail, and toro across the grain into thin strips and layer them on a plate. Reserve.
- Whisk together the soy sauce and lemon juice in a small mixing bowl. Slowly drizzle in the sesame oil while continuing to whisk. Reserve.
- Take the plate of cut fish and shingle them on a platter or plate, starting first 4-5 pieces of each fish, starting with the salmon, then yellowtail, and toro, and repeat. You can make one large platter or two shingled plates.
- Drizzle the sauce over the fish and dot the fish with the thinly sliced jalapeño and cilantro sprigs.
- Add a few droplets of chili oil if desired.
Notes
- Make sure to buy the highest-quality sashimi-grade fish from a reputable source.
- Have a long and thin extra-sharp sushi knife for slicing.
- When slicing the fish, keep it close to your body.
- You always want to cut 'across the grain,' meaning you want to make cuts perpendicular to the fish's spine. This will keep the fish slices from falling apart and becoming stringy.
- Starting with the knife slightly angled, insert the heel of the blade at a slight angle into the fish, then move your hand down and towards your body (make sure you hold the fish firmly with the other hand), creating one fluid slicing movement from the heel to the tip of the knife. Try to cut each slice of the fish with one single stroke.
- When slicing the jalapeño, make sure to remove all the seeds. The seeds are the hottest part of the pepper. You can either use a knife to achieve paper-thin slices or a mandolin.
Nutrition
Calories: 191kcalCarbohydrates: 3gProtein: 20gFat: 11gSaturated Fat: 2gCholesterol: 39mgSodium: 1551mgPotassium: 442mgFiber: 1gSugar: 1gVitamin A: 422IUVitamin C: 9mgCalcium: 22mgIron: 1mg