Salmon sashimi
Overview
[Salmon Sashimi] A strong impact on the taste. Sashimi is also called fish dumplings, sashimi, and sashimi. It is a general term for fresh fish and shellfish sliced into slices and eaten with seasonings. It originated in China and was later spread to Japan and South Korea. The materials used to make sashimi must be fresh. Common sea fish include tuna, snapper, halibut, bonito, salmon, sea bass, etc. and freshwater fish such as carp and crucian carp. In ancient times, carp was once the top-quality raw material for sashimi. Nowadays, sashimi is no longer limited to fish raw materials. Clams, shrimps and crabs, sea cucumbers, sea urchins, octopus, squid, black fish, whales, chicken, venison and horse meat can all be used as raw materials for sashimi. The text comes from the Internet, study it again. I killed the salmon myself yesterday. It would be a pity not to eat sashimi, so I made it immediately. This is my own dish, the rest of the family doesn’t like to eat it. Hehe, habits are so powerful. The little girl has eaten it in her mouth, but she must spit it out. She is not used to it. I think she will like this as she gets older in the future. The texture and taste are so good, there is no reason not to like it. Ingredients: salmon perilla leaves (my perilla hasn’t grown up yet, so I actually used ageratum leaves), orange lemon ice cubes, seasoning: fish soy sauce mustard paste
Tags
Ingredients
Steps
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Material diagram.
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Seasoning chart.
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Pour the ice cubes into a food processor and grind into crushed ice.
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Place the crushed ice on a plate. I use pure water-frozen ice without wrapping it in tin foil or plastic wrap.
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Spread clean perilla leaves on the ice, place sliced fish fillets, and simply style it. Then surround it with oranges.
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Take a small bowl, pour the fish sauce and wasabi paste.
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Mix well.
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Serve with prepared sashimi.
