Sashimi tataki – Sam Choy style
A dressed-up sashimi tataki platter is perfect for celebrating New Year’s, or if you are a sashimi lover, perfect for anytime of the year. A light searing and a cucumber vinaigrette elevate this sashimi platter to something really special.
- Yield: 8 -12 servings 1x
Ingredients
Scale
- 3/4 cup white wine vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1 English cucumber
- 1” thumb of fresh ginger
- 1 pinch salt
- 1 T wasabi
- 3 T soy sauce
- 2 pounds sashimi grade ahi
- 1/4 cup furikake
- 1/2 ounce Cajun seasoning
- 5 ounces baby lettuce
Instructions
- To make the vinaigrette, put first three ingredients in a glass mason jar and shake until sugar is dissolved.
- Using a box grater, grate the cucumber, with peel, until you have about 1 1/2 cups grated cucumber. Grate the ginger with a mircroplane. Add grated cucumber, ginger and pinch of salt to mason jar and shake again. Put in the fridge and chill for a couple hours.
- Slice the ahi into long strips that are about 2″ x 2″ in diameter. The length of the strips will vary depending on the length of your ahi. Put soy sauce and wasabi in a large sealable plastic bag and mix until combined. Add ahi to the bag and squish around so that ahi is completely coated in soy sauce mixture. Let sit for 30 minutes.
- Put the furikake on a plate and the cajun seasoning on another plate. Remove the ahi strips from the plastic bag. Roll half of the ahi strips in the furikake and the other half in the cajun seasoning.
- Heat a nonstick pan over high heat. Sear the fish for about 30 seconds on all sides. Remove to a cutting board. Using your sharpest knife, cut in thin 1/4″ slices.
- Spread lettuce over a large serving platter. Arrange the ahi slices on top of the lettuce. Remove the cucumber vinaigrette from the fridge. Shake to combine. Using a fork, spoon out the cucumber bits over the sashimi, reserving the extra liquid. Serve with chopsticks.