Name: Sashimi Moriawase
Yield: Serves four
Cuisine: Japanese
Ingredients: 1 Japanese cucumber or salad cucumber; Uni: sea urchin; Aka-ebi: sweet prawns (shrimp), peeled, heads can be removed, tails intact; 1 fresh daikon, peeled and cut into 6cm/2½in lengths; Ikura: salted salmon roe; Maguro akami: lean tuna; 500 g/1¼ lb total of fish from the 4 groups; 4 shiso leaves; 2 limes, halved (optional); 45 ml/3 tbsp wasabi paste from a tube, or the same amount of wasabi powder mixed with 20 ml/4 tsp water; Tai: sea bream or red snapper; Kajiki: swordfish; Sake: salmon; Maguro toro: fatty tuna; Hirame: flounder or sole; Katsuo: skipjack tuna; Hamachi: yellowtail; Suzuki: sea bass; 1 bottle tamari shoyu; Hotate-gai: scallop (the coral, black stomach and frill removed); Ika: squid body, cleaned, boned and skinned; Tako: cooked octopus tentacles; Karei: halibut or turbot

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

The arrangement of a dish of sashimi is as important as the freshness of the fish. Choose two to five kinds of fish from each group and only use the freshest catch of the day.

Ingredients

500 g/1¼ lb total of fish from the 4 groups

Method

Make the tsuma (the daikon strands). Slice the daikon pieces very thinly lengthways, then cut the slices into very thin strips lengthways. Rinse thoroughly under running water, drain and put in the refrigerator.
Prepare the cucumber. Trim and cut into 3cm/1¼in lengths, then cut each cucumber cylinder in half lengthways.
Place the cucumber on a

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Sashimi Moriawase

Ingredients

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