Usuba
Salmon Sashimi with Hot Oil
Modern-style sashimi: thinly sliced salmon with ginger and green onions, drizzled with a hot mixture of olive and sesame oil. The top layer of fish is lightly seared, adding an extra aroma to the dish, while maintaining a tender texture of raw fish inside.
- Total
- 5 min
- Standard serving
- 196.6 g
Ingredients
Total 10
Instructions
- 1
Step 1
Slice the salmon fillet into thin slices across the grain. Use the sharpest part of the knife so the meat doesn't fall apart into fibers when cutting.
- 2
Step 2
Arrange the sliced fillet on a plate, slice by slice. Place a thin strip of ginger and several green onion stems on each piece.
- 3
Step 3
Sprinkle the sashimi with lightly toasted sesame seeds. Mix soy sauce with lemon and lime juice, add minced garlic. Pour this mixture over the fish.
- 4
Step 4
Mix olive and sesame oil, heat until boiling. Using a ladle, drizzle the boiling oil drop by drop over the surface of the sashimi so that the top layer of fish is lightly seared and acquires additional aroma.
- 5
Step 5
Serve the dish immediately while the salmon is still warm from contact with the boiling oil and has not yet fully absorbed the sauce.
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