Sushi Recipes - Traditional Seafood Sashimi Platter

Ingredients

• 1 small daikon, peeled and grated into thin threads to yield

• 75 g Ice water

• 4 shiso leaves or other leafy greens

• 50 g (2 oz) green sea­weed or salted greens, to garnish (optional)

• 150 g (5 oz) fresh tuna fillet, skinned

• 150 g (5 oz) fresh sea bream fillet or mackerel, skinned

• 1 fresh abalone or giant clam, shucked and cleaned

• 150 g (5 oz) fresh squid, skinned and cleaned

• 4 fresh scallops, about85 g (3 oz)

• 150 g (5 oz) boiled octopus

• 1 tablespoon wasabi paste 

• 4 tablespoons soy sauce or

• Ponzu Sauce

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Method:

1. Peel the daikon and leave it in the ice water until needed. Drain well before serving. Rinse the shiso leaves and seaweed in cold water. Pat dry with paper toweling.    

2. To prepare the fish, trim the thin sides of the tuna and sea bream fillet to make a more rectangular shape if necessary. Cut into thin slices. Cut the abalone crosswise into 1/4-in slices. Open the squid flat. Make cuts along the body about 5 cm (2 in) apart to make rectangles. Cut these rectangles across to make thin strips.  

3. Slice the scallops to make 5 thin discs. Slice the boiled octopus into 1/2-cm (l/4-in ) slices.  

4. Arrange all the seafood, garnish and wasabi paste on a serving platter. Pour the dipping sauce into small indi­vidual dipping bowls and serve immediately.   Boiled octopus is available precooked in Japanese supermarkets. If fresh octopus is used, simmer for about 1 to 11/2 hours in a pot of lightly-salted water until tender.