Sashimi Platter

🔥 Prep

• Slice the 100 g tuna into thin, even pieces about 0.5 cm thick.
• Slice the 100 g salmon into thin, even pieces about 0.5 cm thick.
• Arrange the sliced tuna and salmon on a chilled plate.
• Measure out 2 tbsp soy sauce and 1 tsp wasabi into small dipping bowls.
• Keep the platter refrigerated at 4 °C until ready to serve.

🔥 Cook

• 1. No cooking is required; keep the fish chilled at 4 °C (refrigerator temperature) and serve raw.
• 2. If desired, let the platter sit at room temperature for 2 minutes to take the chill off before serving.

🔥 Serve

• Present the sashimi platter on a clean, cold serving dish.
• Serve with soy sauce for dipping and a small amount of wasabi on the side.
• Garnish with optional accompaniments such as pickled ginger, shiso leaves, or lemon wedges.
• Enjoy immediately with Japanese green tea or sake.