Cooking
Raw
SASHIMI/SUSHI
Why cook at all?
- Try serving raw Huon salmon sliced, Japanese style.
- Serve as is for authentic sashimi.
- Place on top or inside vinegared rice to create sushi.
Why?
- Low fat alternative
- Quick and easy to prepare and serve
Suits?
- Whole, filleted or portioned salmon (Huon is sashimi grade)
You'll need?
- sashimi knife
- wooden chopping board
- soy sauce
- wasabi
- pickled ginger (gari)
For sushi only:
- Japanese style rice, medium or short grain, must be glutinous (sticky).
- rice vinegar (If it’s for nori rolls, the rice is dressed with sugar, salt and mirin in addition to the rice vinegar.)
Alternatives
- salmon slicer or filleting knife
- nylon cutting board
- white vinegar
Tips
- Use only sashimi or sushi grade salmon like Huon’s – firm, flavoursome and easy to
slice. - Older people, small children and pregnant women should check with their doctor
before eating any raw fish unless it has been frozen at minus 20°C for at least 24 hours.
How?
- Sashimi
- Start with fresh raw salmon that has been filleted, skinned and cleaned.
- Wash with cold water and pat dry with clean paper towels (don’t rub).
- Slice off and discard any dark portions.
- Slice along the grain in a motion downward and toward you. Avoid sawing.
- Cut into thin, bite-sized slices about 6 to 12 mm thick and 25 to 40 mm long.
- Layer and arrange slices in a pattern on a plate or roll slices into small rosettes.
- Garnish plate with wasabi and gari.
- Serve with a bowl of rice and soy sauce.