Sashimi and Crudo Members
Sashimi Moriawase on Ice
Three fish, one icy bowl, zero cooking. Keep everything cold and serve it right away.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Medium
Photo: Valeria Boltneva / Pexels
Sashimi is a lesson in restraint: a sharp knife, a cold plate and nothing extra. Yellowtail is rich and buttery, so it loves a bright partner such as citrus, scallion or a few drops of ponzu. Buy salmon labeled for raw eating and keep it on ice right up to the moment you slice it; cold fish cuts cleaner and tastes sweeter. Leftover components keep for a day in the fridge, but the finished dish is best eaten fresh.
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