Black Pepper Sashimi Platter Recipe
Ingredients:
1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
200g fresh tuna, sashimi-grade
200g fresh salmon, sashimi-grade
100g fresh shrimp, peeled and deveined
100g fresh scallops
1 avocado, sliced
1 small cucumber, julienned
1 small red onion, thinly sliced
1 tablespoon soy sauce
1 tablespoon wasabi paste
1 tablespoon pickled ginger, thinly sliced
1 tablespoon sesame oil
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro or parsley, for garnish
Optional: 1/4 cup toasted sesame seeds, for garnish
Instructions:
Prepare the Green Tea Rubs:
Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the sashimi.
Season the Sashimi:
2. Pat the tuna and salmon dry with paper towels. Rub the green tea rubs all over the fish, pressing the rubs into the flesh to ensure they adhere well.
Prepare the Sashimi:
3. Using a sharp knife, slice the tuna and salmon into thin, even slices about 1/4 inch thick. Aim for clean, smooth cuts to enhance the presentation.
Prepare the Garnishes:
4. Julienne the cucumber and thinly slice the red onion. Slice the avocado and set aside. Prepare the pickled ginger by thinly slicing it.
Assemble the Sashimi Platter:
5. Arrange the sliced tuna, salmon, shrimp, and scallops on a large serving platter in an aesthetically pleasing manner. You can overlap the slices slightly or fan them out.
Place the julienned cucumber, sliced red onion, and avocado slices around the fish. Add slices of pickled ginger for additional garnish.
Drizzle a small amount of sesame oil over the sashimi and garnishes. Sprinkle with finely chopped cilantro.
Finish and Serve:
8. Garnish the Black Pepper Sashimi Platter with chopped fresh cilantro or parsley and, if desired, toasted sesame seeds.
Serve the Sashimi Platter immediately with small bowls of soy sauce and wasabi paste on the side for dipping. Enjoy the delicate flavors of the fresh sashimi with the vibrant garnishes and the subtle hint of green tea from the rubs.