Okay, let’s talk about that sashimi appetizer I made the other day. I’m no chef, but I do love experimenting in the kitchen, and this was a fun one.
First off, I got some fresh fish. You really want the freshest stuff you can find for this, since it’s going to be raw. I picked up some salmon and tuna. That’s what I like the most and it’s easy to find around here.
Then I washed the fish under cold water. I patted it dry with some paper towels. It’s important to get all the water off, trust me.
Next, I got out my sharpest knife. You really need a good, sharp knife for this. I sliced the fish into thin pieces, going against the grain. This part is a little tricky, but you get the hang of it.
Arrange the Fish
- I grabbed a nice plate and arranged the slices on it. I like to make it look nice, even if it’s just for me.
- I added some wasabi paste on the side, you know, for that kick. And I put some pickled ginger there too. It’s pink and it cleans your palate between bites. It’s pretty good.
- I also grated some fresh ginger. I like the taste of fresh ginger better than the pickled stuff, to be honest.
Finally, I poured some soy sauce into a little dish for dipping. You could also use ponzu sauce if you have it. I didn’t have any this time.
That’s it! I just dabbed a little wasabi on a piece of sashimi, dipped it in the soy sauce, and ate it. It was so good! The fish was so fresh and flavorful. It is simple but delicious.
It really is just some fresh fish, sliced up thin and served on a plate. No cooking, no seasoning, just the pure taste of the fish. It’s pretty amazing when you think about it.
Making this sashimi appetizer was a breeze. I enjoyed the process, and I savored every bite. I’ll definitely be making this again soon. Maybe I’ll try some different fish next time.
