- 400 g (14 oz) fillet of Sashimi-grade fish (salmon, tuna, yellow tail, bonito fish)
- 2 tbsp soy sauce
- 1/2 tbsp rice vinegar or white balsamico
- 1/2 tbsp lime or lemon juice
- 1/2 tsp Wasabi
- Some dash of sesame oil
-
- 1. If you have a torch, you can flambe the surface of fish.
-
- 2. Otherwise steak 5-10 seconds each surfaces.
-
- 3. Slice it in 1/2-1 cm pieces with very sharp knife. If your knife is not so sharp, slice the fish first and then fix the surface.
-
- 4. Decorate them.