Sea food









Assorted sashimi with ginger ponzu sauce in hot olive oil and onigiri- -2/7/10


Sashimi (Sah-SHEE-mee) consists of very fresh raw seafood, sliced into thin pieces, and served  with a dipping sauce of soy sauce with wasabi paste served with gingerroot, and such garnishes as shiso and shredded daikon radish. Dimensions vary but are typically about 2.5 cm (1") wide by 4 cm (1.5") long by 0.5 cm (0.2") thick.

Because it's served raw, only the freshest and highest-quality fish should be used for sashimi.  This is a very quick and healthy meal to serve but you absolutely have to buy fresh and sushi quality fish.

At the Japanese store I picked up some smoked Atlantic Salmon, Blue fin tuna Chutoro (Belly area), Tuna Sashimi (Maguro Akami), and Swara Kirimi (Spanish Mackerel) then I  garnished with enoki mushrooms, daikon sprout, grated ginger ponzu sauce and then poured some hot olive oil on top of the dish. 


What an amazing dish!  the sauce was great, and the fish I got were so fresh, the enoki and daikon gave the dish an additional flavor!

Close look at the dish.

I also picked up some onigiris at the Japanese store and pan seared them until they became crunchy.  Once they are done I sprinkled a bunch of Katsuo Fumi Furikake (Japanes rice seasoning) on top.  So good!

Close look at the onigiris

Preparation work..


Fresh fish, sushi grade of your choice

Marinade: ponzu sauce, grated ginger, sugar

Hot olive oil (the best you can buy)

Enoki mushrooms

Daikon sprout

From top to bottom: Smoked Atlantic Salmon, Blue fin tuna Chutoro (Belly area),  Tuna Sashimi (Maguro Akami), and Sawara Kirimi (Spanish Mackerel) 

Slicing the Tuna - Maguro Akami


Slicing the Spanish Mackerel  


I put all my fish on a place and poured my ginger ponzu sauce on top of the fish.

Enoki mushroom are added.

Daikon sprout are added and hot olive oil are poured on top et voila it is ready to be served.

I bought some pre-made onigiri . Onigiri is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed).  I put them on an oiled pan on low heat and let the rice become crispy.  

You need to be really patient with these.  They take about 30 minutes for all sides to be crispy.


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