How to Make Hamachi Sashimi Salad Like a Pro - Koji Cooks' Exclusive Recipe

HAMACHI SASHIMI SALAD

To prepare this Sashimi salad, you will need a very fresh piece of Hamachi, or alternatively, Ahi tuna can be used. The fish must be sliced extremely thin, necessitating a very sharp, thin-bladed slicer or sushi knife. The Sashimi is accompanied by Koji Cooks Asian Cucumber salad, which is located in the Soup, Salads, and Sides category. The sashimi is garnished with a simple ponzu mayonnaise and tobiko (Japanese caviar). I am serving this with toast squares, with the crust removed.

HAMACHI SASHIMI SALAD

1 cup of Koji's asian cucumber salad

1 bar of hamachi (approximately 4 ounces), sliced very thinly into 16 pieces.

2 tablespoons ponzu mayonnaise - recipe follows.

2 tablespoons Tobiko

METHOD

Distribute 1/4 cup of Asian cucumber salad onto each of the 4 plates. Arrange the hamachi fanned out beside the cucumber salad. Top the hamachi with 2 teaspoons of ponzu mayonnaise and a spoonful of Tobiko, then drizzle with a bit of the dressing from the cucumber salad. Serve alongside warm toasts.

PONZU MAYONNAISE - Recipe (makes 1/4 cup)

Any leftover can be refrigerated and used in salads or on sandwiches.

1/4 cup mayonnaise

1 tablespoon ponzu sauce

METHOD

Whisk together in a small bowl.