Sashimi Moriawase

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

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

Asia
Japan
Fish course
Pescatarian
Gluten-free

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