Raw

Sush/Sashimi

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?

  1. Start with fresh raw salmon that has been filleted, skinned and cleaned.
  2. Wash with cold water and pat dry with clean paper towels (don’t rub).
  3. Slice off and discard any dark portions.
  4. Slice along the grain in a motion downward and toward you. Avoid sawing.
  5. Cut into thin, bite-sized slices about 6 to 12 mm thick and 25 to 40 mm long.
  6. Layer and arrange slices in a pattern on a plate or roll slices into small rosettes.
  7. Garnish plate with wasabi and gari.
  8. Serve with a bowl of rice and soy sauce.

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