Sashimi Siciliano Sicilian Sashimi Recipes

Steps:

• Lay the slices of fish over a cutting board. Roll 2 cilantro sprigs and two chive tops into four of the slices, so the tops of the herbs are exposed. You should have sixteen fish rolls that can be stood on end with the herbs coming out the top. Arrange the rolls and sweet shrimp on a chilled plate.
• Sauce: Combine the nam plah and lime juice in a small glass mixing bowl. Add the shaved cilantro, and steep for 2 minutes. Add the peppers and steep until desired flavor. Strain through a double cheesecloth. The longer the peppers steep, the hotter the sauce will become. Serve in small bowl as a dipping sauce.

Steps:

• Thinly slice the tuna steak (sashimi-style). Place the thin layers of tuna on a plate. Remove the rind and pith of 1/2 an orange, then slice and quarter. Remove the rind and pith of 1/2 a grapefruit, then slice and quarter. Lay the orange and grapefruit quarters on top of the tuna.
• Juice the remaining orange half into a small bowl and whisk in the soy sauce and lemon juice. Drizzle the sauce over the tuna and citrus. Sprinkle the tuna with chopped mint and diced jalapenos.
• In a small saute pan, heat the oil over high heat and quickly fry the rice noodles for 1 minute. Sprinkle them over the top and serve.

Steps:

• Bone snapper and slice the fish fillets into thin sashimi slices and arrange flat on a plate. Puree sea urchin with a hand blender or a small bar blender.
• With a tablespoon, pour the following liquids around and over the sashimi; ginger juice, soy sauce, yuzu juice, lemon juice, truffle oil, sea urchin, and spicy sesame oil. Garnish with fresh truffles, Japanese herbs, and droplets of scallion oil.
• Quickly blanch green onions in hot water and shock immediately in ice water. Squeeze out the water from the green onion and place in blender with the olive oil. Add the ginger juice, season with salt, and blend. Strain through a fine sieve.

Steps:

• Place 6 ounces of sushi rice and 1 pint of cold water in a sauce pot. Bring the ingredients to a boil, cover the sauce pot, then turn down to a simmer. Cook until all the water is gone, and rice is cooked nice and sticky. Then, turn out rice on a film covered sheet pan, and season with rice wine vinegar and sesame seeds. Cover with more clear film wrap. In a toaster oven or regular oven, place nori sheet on a sheet pan at 250 degrees for 30 seconds. Seaweed should be lightly toasted, not crisp, just warm. Lay out the seaweed. Pat the rice on the seaweed with your fingers then place pieces of Ahi or Himachi in the center. With a sushi mat, roll the tuna roll, cutting off excess seaweed, then roll in rice paper. Fry in 350 degree oil for 2 minutes then slice and serve with wasabi and soy sauce.

Steps:

• Slice the fish thinly, but not wafer thin, and put into a bowl. Add a pinch of salt and squeeze in the lime juice (tip: if you roll and press the lime, you get more juice). The acid of the lime cooks the fish, so you will see it change colour.
• Remove the seeds from the pomegranate by bashing the back of each 1/2.
• Lay the fish on a plate, and from a height sprinkle on the lime zest and scatter over the pomegranate seeds. Use a sharp grater, such as a microplane, and grate the ginger over the top. To finish, drizzle over the oil and scatter on some small basil leaves.

Steps:

• Preheat a grill or a broiler.
• Sprinkle a little sea salt and pepper on the tuna. Briefly sear the tuna on all sides until its surface turns white. Plunge the fish into a bowl of ice water to stop it cooking any further. Shake off the excess water. Cut the tuna into 1/8-inch thick slices. Toss the greens with some of the Matsuhisa dressing and place on a plate. Top with the sliced tuna. Drizzle with a little more dressing.
• Combine all of the ingredients except the oils. When the salt is fully dissolved, add the oils. Set aside.