Recipes » Salmon Sashumi Cucumber

• Ingredients
• 200g Block of sushi quality salmon
• Cucumber
• Wasabi
• Pickled ginger (sushi gari)
• Recommended knife:
• Ceramic 1594
• 1567-00 Artisan Gyuto
• Yanagiba
• 1514 Best Clad

Method:

Cut thin slices of cucumber - about 1/8" or less in thickness and place in a bowl of cold water for about ½ an hour. The slices of cucumber will now have curled up on the edges creating little 'bowls'.

Skin the fish or get you fishmonger to do it for you.

Lay the block of fish with what would have been the skin side down. Cutting across the grain cut fine slices of the fish (~1/8")

Spread a tiny dab of wasabi in each cucumber 'bowl', place a slice of salmon on it, place a small amount of sushi gari on top and serve.

Click knives for more detail

Anthony Worrel Thompson's
Plum Liqeur

Anthony Worrel Thompson's Steamed Chicken

Anthony Worrel Thompson's Teriyaki Salmon

Salmon Sashimi Cucumber Bowls

Sashimi - The new way

Maki Suishi - (rolled sushi)