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Ponzu Sashimi Salad
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Assorted leaves to taste
- Orange Juice2 unit(s)
- Lemon Juice1 unit(s)
- Mirim Sake1 tablespoon
- Rice Vinegar1 tablespoon
- soy sauce2 tablespoon
- Roasted Sunflower Seeds1 dessert spoon
- Roasted sesame seeds1 dessert spoon
- Chopped chives to taste
- Nori Seaweed Leaf1/2 unit(s)
- Japanese Cucumber1/4 unit(s)
- Tuna Fillet300 g
- For the Ponzu sauce, squeeze the juice from the orange and lemon through a sieve. Add the soy sauce, mirim sake and rice vinegar. Mix and taste. If you need more salt or acidity, add more soy sauce or vinegar.
- Carefully pass the half sheet of seaweed over the stove flame to dry and obtain a very crispy texture (optional)
- Slice the fish fillet perpendicular to the fibers or simply vertically. The cut for this dish is thinner than tuna sashimi is normally cut.
- Peel the second orange without leaving any of the pomace and remove the segments with a knife, also removing the seeds.
- Split the cucumber in two and then split one half lengthwise. Peel and thinly slice diagonally.
- In a shallow and preferably large dish, distribute the washed and dried leaves, distribute the cucumber slices, fish and orange segments. Sprinkle chives to taste and drizzle with the sauce generously. After that, also sprinkle the roasted seeds and cut the pieces of nori seaweed in the center of the plate, stacking them. Serve immediately to maintain the texture of each element when tasting the dish. The idea is that each mouthful has a little of each ingredient.
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