Sushimi

Name: Sushimi
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 white radish (daikon) peeled, pared into thin strips and soaked in iced water until needed; 450 g (1 lb) selection of very fresh fish fillet (use sea bass, sea bream, halibut, salmon or tuna), skinned and boned; 1 carrot peeled, pared into thin strips and soaked in iced water until needed; wasabi paste (Japanese green horseradish paste); few tablespoons Japanese soy sauce; few spring onions, trimmed and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

If you fancy your skills as a Japanese sushi chef, you may like to try your hand at preparing sushimi – thinly-sliced raw fish, which is usually served as a first course.

Ingredients

450 g (1 lb) selection of very fresh fish fillet (use sea bass, sea bream, halibut, salmon or tuna), skinned a

Oceania
Australia
Starter
Pescatarian
Raw

Method

Wash the fish in plenty of icy cold water. Pat dry with kitchen paper or a cloth. Slice some of the fish into pieces about 1 cm (¼ pint) thick and 2.5