Ingredients with Measurements:
- 1 lb fresh sashimi-grade fish (such as tuna, salmon, or yellowtail)
- 1 large carrot, julienned
- 1 small daikon radish, julienned
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Special equipment needed:
- Mandoline or sharp knife for julienned vegetables
Step-by-step instructions:
1. Begin by preparing the vegetables. Peel the carrot and daikon radish, and use a mandoline or sharp knife to julienne them into thin strips. Place the julienned vegetables in a large bowl.
2. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt have dissolved. Pour the mixture over the julienned vegetables and toss to coat. Let the vegetables marinate for at least 30 minutes, stirring occasionally.
3. While the vegetables are marinating, prepare the sashimi. Slice the fish into thin, bite-sized pieces and arrange them on a platter.
4. In a small bowl, whisk together the soy sauce and sesame oil. Drizzle the mixture over the sashimi.
5. Once the vegetables have finished marinating, drain off any excess liquid and arrange them on top of the sashimi.
6. Sprinkle the toasted sesame seeds over the top of the dish.
Time:
Preparation time: 45 minutes
Cooking time: None
Temperature:
Serve chilled
Serving size:
4-6 people
Nutritional information:
Calories: 150
Fat: 5g
Protein: 20g
Carbohydrates: 5g
Fiber: 2g
Sugar: 3g
Sodium: 400mg
Substitutions for ingredients:
- Any type of sashimi-grade fish can be used in this recipe.
- If you don't have rice vinegar, you can substitute with apple cider vinegar or white wine vinegar.
- If you don't have sesame oil, you can substitute with olive oil or vegetable oil.
Variations:
- Add thinly sliced cucumber or red onion to the julienned vegetables for extra crunch and flavor.
- Use a different type of vinegar, such as balsamic or red wine vinegar, for a different flavor profile.
- Add a pinch of red pepper flakes to the soy sauce and sesame oil mixture for a spicy kick.
Tips and tricks:
- Make sure to use fresh, high-quality sashimi-grade fish for the best flavor and texture.
- Use a mandoline or sharp knife to julienne the vegetables into thin, even strips.
- Let the vegetables marinate for at least 30 minutes to allow the flavors to meld together.
- Toast the sesame seeds in a dry skillet over medium heat for a few minutes until fragrant and lightly browned.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This dish is best served cold and should not be reheated.
Presentation ideas:
Arrange the sashimi and vegetables on a large platter and garnish with additional sesame seeds and sliced scallions.
Garnishes:
Sliced scallions, additional sesame seeds
Pairings:
Serve with a side of steamed rice and miso soup for a complete meal.
Suggested side dishes:
Steamed rice, miso soup, seaweed salad
Troubleshooting advice:
- If the vegetables are too salty, rinse them under cold water before adding them to the sashimi.
- If the fish is not fresh, it may have a strong fishy odor or taste.
Food safety advice:
- Make sure to use fresh, high-quality sashimi-grade fish.
- Wash your hands and all utensils thoroughly before handling the fish and vegetables.
- Keep the dish refrigerated until ready to serve.
Food history:
Namasu is a traditional Japanese dish made with julienned vegetables marinated in vinegar and sugar. It is often served as a side dish or appetizer. Sashimi is a Japanese delicacy consisting of thinly sliced raw fish.
Flavor profiles:
This dish is light and refreshing, with a balance of sweet, sour, and savory flavors.
Serving suggestions:
Serve this dish as an appetizer or light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese
Taste: Refreshing, Tangy, Sweet, Citrusy, Tart