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April 1998 Issue
Sushi Delights
by Philip R. Gantt
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Sashimi

Sashimi is simply sliced raw fish. These slices are typically served with the normal condiments of wasabi, ginger and soy sauce. Fish suitable for sashimi are: Red tuna, albacore, salmon, red snapper, yellowtail, bonita, shad, scallops, sea eel, clams, oysters
  • 8 slices salmon cut 1/4 inch thick by 1-1/2 inches long and 1 inch wide
  • 8 slices red tuna cut 1/4 inch thick by 1-1/2 inches long and 1 inch wide
  • 8 slices albacore cut 1/4 inch thick by 1-1/2 inches long and 1 inch wide
  • 8 slices yellowtail cut 1/4 inch thick by 1-1/2 inches long and 1 inch wide
  • 8 slices halibut cut 1/4 inch thick by 1-1/2 inches long and 1 inch wide
  • 8 pieces scallops
Serve a variety of sashimi for color and variation of flavor.
  • Yields: 4 servings
  • Preparation Time: 10 minutes
 
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