Assorted Sashimi Mori 盛り合わせ刺身森

How to make Assorted Sashimi Mori - When you have very special people on your guest list, you’ll wa nt to serve a very special dish. This colorful assortment featur es a wide variety of fish make sure you choose excellent quality fillets.

MAKES 4 SERVINGS

Ingredients:
1 red snapper sugata zukuri
2 ounces (60 grams) tuna
3½ ounces (100 grams) salmon
1 ounce (30 grams) toro salmon
1 ounce (30 grams) squid
1¾ ounces (50 grams) dried wakame (seaweed)
1 cucumber
¼ cup grated daikon (white radish)
1 teaspoon tobiko (flying fish roe)
1 teaspoon black tobiko (flying fish roe)
1 teaspoon ikura (salmon roe)
2 crystal shrimp, cooked and shelled
1 teaspoon yellow tobiko (flying fish roe)
Grated scallions, for garnish
½ lemon, hollowed out
2 tablespoons ponzu (citrusbased sauce)
2 small slices hot pepper, for serving
Gari (pickled ginger), for serving
Wasabi paste, for serving

Method:
1. Prepare the red snapper. Cut the tuna, salmon and toro salmon into sashimi-size pieces, about 1 x 1½ x ¼ inches; set aside.

2. Slice the squid into thin noodle-like slices; set aside.

3. Place the wakame in a small bowl and add hot water to cover. Let the wakame sit for about 15 minutes, until soft, then transfer to a bowl of cold water to chill. Squeeze gently to remove excess water and set aside.

4. Wash and dry the cucumber. Using a sharp knife, make small angled cuts all around one end of the cucumber, about 1 inch away from the tip. Each cut should reach the middle of the cucumber, but not go any further so that the tip of the cucumber is only cut off after small cuts have been made all the way around. You should have a cup-shaped cucumber end (Fig. a).

5. Repeat this process at the other end of the cucumber to make a second cucumber cup. Slice both ends of the remaining piece of cucumber (the middle), and then shape one end of it with small cuts to make a third bowl (Fig. b).

6. Place the sugata zukuri at one corner of the serving dish, and arrange the grated daikon and wakame all around. Place the cucumber bowls you made in step 5 on the serving dish; fill one bowl with tobiko, another with black tobiko, and the third with ikura (Fig. c).

7. Arrange the tuna, salmon, toro salmon, shrimp and squid on the serving dish. Top the squid with yellow tobiku and the toro salmon with grated scallions. Fill the lemon half with ponzu and garnish with hot pepper slices. Add piles of gari and wasabi.

Assorted Sashimi Mori  盛り合わせ刺身森