Traditional Seafood Sashimi Platter

Name: Traditional Seafood Sashimi Platter
Prep time: 30 min
Total time: 35 min
Cuisine: Japanese
Ingredients: ½ small daikon, peeled and grated into thin threads to yield 75 g (½ cup); Ice water; 4 shiso leaves or other leafy greens; 50 g (2 oz) green seaweed or salted greens, to garnish (optional); 50 g (2 oz) green seaweed or salted greens, to garnish (optional); 150 g (5 oz) fresh tuna fillet, skinned; 150 g (5 oz) fresh sea bream fillet or mackerel, skinned; 150 g (5 oz) fresh sea bream fillet or mackerel, skinned; 1 fresh abalone or giant clam, shucked and cleaned; 1 fresh abalone or giant clam, shucked and cleaned; 150 g (5 oz) fresh squid, skinned and cleaned; 4 fresh scallops, about 85 g (3 oz); 150 g (5 oz) boiled octopus; 1 tablespoon wasabi paste; 4 tablespoons soy sauce or Ponzu Sauce; 4 tablespoons soy sauce or Ponzu Sauce

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Quick & Easy Sushi and Sashimi (Periplus Mini Cookbook Series)

By Susie Donald

Published 2013

About

Ingredients

½ small daikon, peeled and grated into thin threads to yield 75 g (½ cup)
Ice water
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Asia
Japan
Fish course
Pescatarian

Method

Peel the daikon and leave it in the ice water until needed. Drain well before serving. Rinse the shiso leaves and seaweed in cold water. Pat dry with paper toweling.
To prepare the fish, trim the thin sides of the tuna and sea bream fillet to make a more rectangular shape if necessary. Cut into thin slices. Cut the abalone crosswise into ½-cm (¼-in) slic