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SASHIMI AND SUSHI ASSORTMENT

Sashimi and sushi assortment When preparing sushi and sashimi, choose top-quality ingredients. They must be absolutely fresh and kept cold before preparing or serving, except the cooked sushi rice, which should be kept at room temperature and used within a couple of hours after cooking.

To accompany the sashimi, serve sushi roll slices, along with Japanese pickled ginger, Japanese soy sauce ("Kikkoman") and wasabi paste.

Sashimi and sushi table setting In addition, you may serve snacks like daikon salad, fish roe cucumbers, nori cheese and green tea and sake (see the picture on right).



SASHIMI

Salmon and tuna sashimi Sashimi is raw fish served in slices, without the addition of rice. It is often dipped in soy sauce mixed with a small amount of wasabi.

Japanese pickled ginger may be served to freshen the palate between eating bites of sashimi and sushi. Sashimi is usually served before sushi.

piece of fresh, raw tuna steak or fillet
piece of fresh, raw salmon fillet
surimi sticks (imitation crabmeat)
cooked prawn tails
rainbow trout or salmon roe

Cut the flesh of the tuna and the salmon in bite-size chunks. If the prawns are unshelled, shell them leaving the tip of the tail on. On every diner's plate, place a few chunks of salmon and tuna, 3 - 4 prawn tails and surimi sticks, a small heap of salmon roe, few slices of Japanese pickled ginger and a small amount of wasabi paste. For every diner, set a small individual cup in which they can mix their own soy sauce and wasabi dip.

Recipe source: family recipe.


NIGIRI SUSHI
Nigirizushi

Nigiri sushi Nigirizushi is made with small, oblong pads of sushi rice topped with various ingredients, like raw or cooked fish, shellfish, fish roe, vegetables, omelette strips etc.

Although preparing perfect nigirizushi requires a few years of practise, less sophisticated forms of it may quite easily be made at home. Below are a few suggestions for the toppings.

¼ portion of sushi rice
piece of fresh, raw tuna steak or fillet
piece of fresh, raw salmon fillet
smoked oysters preserved in oil
(wasabi paste)

Cut the fish in bite-size, rectangular strips. Drain the oysters and wipe off the excess oil from their surface. With clean hands, lightly moistened with water or rice vinegar, take a small amount of sushi rice. Press the rice inside your palm, with the help of the index and middle finger of your other hand, to form it into an oblong block, just holding its shape. Do not squeeze too hard.

Take a strip of fish or an oyster (or whatever topping you are using) and press it against the rice pad. The rice pad and the piece of topping must be of the same length and width. Press and squeeze the sides of the nigiri delicately, until it has a somewhat uniform shape. The topping may be lightly smeared with a tiny amount of wasabi paste before pressing it against the rice.

With the nigirizushi, serve a few slices of Japanese pickled ginger, Japanese soy sauce and a small amount of wasabi paste. For every diner, set a small individual cup in which they can mix their own soy sauce and wasabi dip.

Recipe source: family recipe.


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