Sushi & Sashimi Platter
An elegant Japanese platter featuring pristine sashimi and artfully crafted nigiri sushi. This celebration of raw fish requires the freshest ingredients and expert knife skills.
Ingredients
- • 400g sushi-grade tuna (maguro)
- • 400g sushi-grade salmon (sake)
- • 200g yellowtail (hamachi)
- • 4 cups prepared sushi rice
- • 100g wasabi paste
- • 200ml soy sauce
- • Pickled ginger (gari)
- • 4 sheets nori seaweed
- • Daikon radish for garnish
Instructions
Step 1: Prepare the Fish
Using a sharp knife, slice fish against the grain into 5mm thick pieces for sashimi. Keep fish refrigerated until ready to serve.
Step 2: Form Nigiri
With wet hands, form small oval rice mounds. Dab wasabi on fish, then press onto rice. Shape gently.
Step 3: Arrange Platter
Arrange sashimi slices in a fan pattern. Place nigiri alongside. Garnish with daikon, wasabi, and ginger.
Wine Pairing
Champagne (Premier Choice)
Blanc de Blancs Champagne's precise acidity and minerality complement the delicate raw fish without overwhelming it.
Chablis
Unoaked Chardonnay from Chablis offers steely minerality and citrus notes that enhance the clean flavors of sashimi.
Junmai Daiginjo Sake
Premium sake's umami richness and subtle fruit notes create a harmonious traditional pairing with raw fish.