Ingredients: 500g salmon.
Accessories: seafood soy sauce, mustard, ice.
Steps:
1, appropriate amount of seafood soy sauce.
2. Add the right amount of mustard and mix well.
3. Wash and slice the salmon.
4. Prepare a proper amount of crushed ice and spread it on the bottom of the plate.
5. Cover with a layer of plastic wrap.
6. The salmon is ready.
Extended data:
The grade of sashimi in Japanese cuisine is the same as that of beef, and different body parts are different.
1, generally, the place where the belly fat of fish is the highest is called "big fat";
2, the abdomen is close to the spine, which is called "medium fat";
The place near the tail at the back is called "sashimi", which has the lowest price.
Fish belly, because fish belly is the fattest, tender and most fragrant part of the whole salmon, with the highest nutritional value and the best taste.
Fish's waist and back are usually sashimi with salmon. When making advanced sashimi platter, it is best to use the waist of fish, because it is close to the abdomen and tastes fat but not greasy, which can satisfy those who think that the abdomen of fish is fat. Experienced chefs will match the waist, back and even other parts of the fish to make sashimi.