Sashimi Carpaccio

Servings: 2

150 g white fish(sashimi-grade)
2-4 stalks green spring onions(finely sliced)
1/4 yuzu(Japanese citrus)

2 tsp soy sauce
1 tsp Mirin
1 TBSP extra virgin olive oil
a dash wasabi
a dash salt

150 g fresh sashimi grade tuna, yellow tail or salmon
1-2 Roma tomatoes, sliced
1 tsp lemon juice
2 TBSP ponzu sauce


  1. Slice the white fish extremely thin and arrange on a plate.
  2. Cut the green onion into small pieces, squeeze the juice from the yuzu and finely chop the skin.
  3. Sprinkle (2.) onto (1.). Mix (A) together very well and and use as dressing.

Leave a Reply

Your email address will not be published. Required fields are marked *