Sashimi plate with wasabi mayo recipe

Sashimi plate with wasabi mayo recipe

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When it's too hot to cook, or if you're craving Japanese food, this beautiful sashimi dish steps up to the plate. Sushi-grade salmon is decorated with cucumber ribbons, radish slices, and dotted with spicy wasabi mayo. This low carb, higher-satiety meal is quick to put together and so satisfying to eat. Chopsticks at the ready!

Ingredients
12 oz. salmon (raw sashimi grade)
10 oz. cucumber
4 radishes
2 tbsp pickled ginger (gari)
½ tbsp wasabi paste
2 tbsp mayonnaise
2 tbsp tamari soy sauce
1 tsp black or white sesame seeds (optional)

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Instructions
Step1- Mix the wasabi with mayonnaise in a small bowl. Set aside.

step2- Slice the sashimi into 1/8-inch (3 mm) slices and arrange the slices on the plates.

Step3- Cut the cucumber horizontally twice — not all the way through, it should stay intact on one end — so that you end up with three long cuts. Place the cucumber on your chopping board so that the cuts are vertical. Use a vegetable peeler to slice long, thin ribbons. Thinly slice the radishes. Arrange the veggies on the plates with the salmon.

Step4- Top the plates with gari, a drizzle of tamari soy, and little dollops of wasabi mayo. Sprinkle with sesame seeds if using. Enjoy right away.

Tep:
If you're not comfortable with raw fish, you can use cooked salmon, shrimp or tuna instead.

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