Salmon Sashimi

Name: Salmon Sashimi
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g salmon; 1 tablespoon Vinegar; 15ml Soy sauce; 1 piece Perilla; Some wasabi; 1 tablespoon Sugar; a little water

by Color dust

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

People usually use light soy sauce and mustard sauce to eat sashimi. For the color dust, you need more vinegar, sugar and a little boiled water. Cack~~~ The color dust family likes this taste very much. It can bring out the deliciousness of the fish and get rid of it. The greasy feeling of the fish will not choke the spicy nose and affect the eating.

Ingredients

300g Salmon
1 tablespoon Vinegar
15ml Soy Sauce
1 piece Perilla
Some Wasabi
1 tablespoon Sugar
a little Water

Salmon Sashimi

1. Half fan of chilled salmon, remove the big thorns; cut the salmon into large pieces of dried nuggets, take a piece of raw food, wrap the others in plastic wrap and put them in the refrigerator to freeze

2. The spare salmon is peeled (cut into large pieces and then peeled, if the whole fan is more difficult to test), cut the salmon into thin slices about 0.3-0.5 cm

3. Take a deep dish and put it in ice cubes. Spread the fresh-keeping film on the top, spread the washed perilla leaves on the ice, and roll it into a flower shape with a long fish fillet in the middle.

4. Place salmon slices on top of the basil leaves, decorate a little shredded basil leaves in the middle, cover with plastic wrap and refrigerate for ten minutes; during this time, prepare the condiments: use light soy sauce, vinegar, sugar, and boiled water to make a juice. Add the mustard sauce according to personal taste, mix well, and take out the sashimi after three to five minutes. It tastes better when it is eaten wrapped in perilla leaves. (The amount of condiment is for one person)