Fusion Salmon Sashimi by Nobuki Matsushima

Delicious salmon according to the recipe of a world famous chef!!! Try the dish of the world famous Nobuki Matsushima, who gained popularity thanks to his fusion cuisine, combining traditional Japanese dishes and South American (Peruvian and Argentinean) ingredients. This sashimi is prepared using the so-called “new style”. It involves scalding raw fish with boiling oil. As a result, sashimi retains mainly the texture and taste of raw salmon, while adding the smell and slight taste of fried fish.
cook time: 40 min
Lucas Halstead
Fusion Salmon Sashimi by Nobuki Matsushima

Nutrition Facts (per serving)

177
Calories
13g
Fat
6g
Carbs
7g
Protein

Ingredients (10 portions)

Basic:

Garlic 1 tsp
Olive oil 2 tbsp
Ginger 10 g
Green onions 10 g
Sesame 1 tbsp
Soy sauce 1 tbsp
Cherry tomatoes 5 pc
Salmon (fillet) 100 g
Lime 1 pc
Sesame oil 1 tsp

Recipe instructions

Step 1

Step 1
Prepare the necessary ingredients.

Step 2

Step 2
Cut the salmon into thin slices across the grain. The main thing here is to use the meat: sweetish meat from the belly and the sharpest possible knife. So sharp that it prevents the delicate salmon meat from falling apart into individual fibers when slicing.

Step 3

Step 3
Place the chopped meat on a plate, slice by slice. You can serve the dish as your imagination allows!!! In any case, for each piece of fish you need to put a straw of thinly sliced ginger and a couple of thin stalks of green onions. Sprinkle sesame seeds on top of the sashimi.

Step 4

Step 4
Add lime juice to the garlic.

Step 5

Step 5
Then add soy sauce. Stir and let the mixture brew a little.

Step 6

Step 6
Pour the mixture over the sashimi.

Step 7

Step 7
And here is the climax of preparing this sashimi. Mix olive and sesame oil, heat to a boil and pour boiling oil drop by drop over the surface of the sashimi so that the top layer of the fish is slightly fried and gives the dish additional flavor.

Step 8

Step 8
All that remains is to place an additional side dish on the salmon slices, a baked cherry tomato, for example. And serve while the salmon has not yet completely cooled after contact with the boiling oil and is not completely saturated with the sauce. Catching this moment is the best reward. Bon appetit!!!

Additional rubrics

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