- 12 slices of red snapper sashimi
- 2 tablespoons kome miso (red)
- 1 tablespoon rice vinegar or apple vinegar
- 1 tablespoon sugar
- 1 tablespoon minced shallot
- 12 shiso leaves
- 1 apple, julienned and soaked in lemon water
- 1 bundle bean sprouts for garnish
- 1/2 teaspoon white sesame
- 1 teaspoon of extra virgin olive oil
- Makes 4 servings
1. Combine miso, vinegar, sugar and minced shallots in a bowl.
2. Place shiso leaves on the serving plate with apples on top.
3. Place sashimi with miso sauce on top of the apples.
4. Top with bean sprouts and white sesame for garnish.
5. Drizzle olive oil and serve cold.
RECIPE TIPS: This is an easy-to-make and refreshing cold appetizer perfect for dinner parties. You can also use other types of sashimi, such as hamachi or cuttlefish instead of the red snapper if preferred. However, if you don't wish to make this as a carpaccio, substitute cooked chicken strips for the sashimi in the recipe above.
