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.
Recipe Note
Can I use salmon caviar for sushi?
Absolutely. Salmon caviar sushi is a popular Japanese delicacy. The rich, juicy roe pairs beautifully with sushi rice, sashimi and premium seafood, adding both flavour and texture.
What is shiso and does it pair with salmon?
While often enjoyed with seafood, shiso salmon combinations are particularly popular because the herb's fresh, slightly minty and citrus-like flavour complements oily fish perfectly. It works just as beautifully with Hiramasa sashimi.
What is Hiramasa?
Hiramasa is the Japanese name for Yellowtail Kingfish, a premium sashimi-grade fish known for its firm texture, delicate sweetness and buttery flavour. It's widely used in sashimi, sushi and other Japanese dishes.
Can caviar be used on sushi?
Yes. Caviar sushi is an elegant way to elevate traditional sushi and sashimi. Whether using salmon caviar or premium sturgeon caviar, the delicate bursts of briny flavour complement fresh fish and create a luxurious dining experience.
