Hiramasa Sashimi with Shiso & Salmon Caviar
Drogo
1-5
10 minutes
This hiramasa sashimi is a beautifully refined starter that's surprisingly easy to prepare at home. Delicate slices of premium Hiramasa are paired with fragrant shiso leaves, vibrant edible flowers, micro herbs and luxurious salmon caviar for a dish that's as visually stunning as it is delicious. If you're looking for a sophisticated sashimi with caviar recipe to impress guests, this elegant combination delivers fresh flavours, beautiful presentation and restaurant-quality results in just a few simple steps.
Why You'll Love This Hiramasa Sashimi
Sashimi is an impressive starter for a dinner party, and it couldn't be any simpler to put together at home. Here we have used Hiramasa, an oily fish with a delicate flavour that pairs perfectly with our selection of edible flowers and micro herbs. The fresh herbal notes of shiso complement the buttery texture of the fish, while the salmon caviar adds bursts of rich, salty flavour that elevate every bite. Together, they create a perfectly balanced dish that's light, fresh and elegant.
Ingredients
75-100g (per portion) Hiramasa
A few pearls Salmon Caviar
- Lime zest
Citrus ponzu sauce
Kamebishi soy sauce
Amaranth micro herb
Thai sweet basil
Cornflowers
Shiso Leaves
Directions
Clean fish and wipe off excess moisture
Make a small incision into the tail with a sharp knife catching on the skin and coming down the fish in a slight wiggling motion until the flesh is free.
Now that the skin has been removed you should be left with a nice piece of clean fish to cut into slices of sashimi. Use the knife to cut from the heel back down in one movement for a clean cut. Repeat until you have 5 or 6 pieces depending on the size of the plate (this is per portion)
Lay the slices on a plate, arrange as you please. We placed the hiramasa on a bed of green shiso leaves (perfect for bringing colour to the plate) and then added salmon caviar pearls, amaranth, cornflowers and Thai sweet basil on top of the fish.
Spoon over a dash of ponzu citrus sauce for some brightness and finish with a shaving of lime zest.
Serve immediately with soy sauce and freshly grated wasabi.
Ingredients you'll need
