Best Sashimi Siciliano Sicilian Sashimi Recipes

Sashimi Siciliano: Sicilian Sashimi image

Provided by Food Network

Time P1DT10m

Yield 6 servings

Number Of Ingredients 3

Lemon-infused sea salt, to season* (See Cook's Note)
1 pound/457 g sushi grade tuna, thinly sliced
Extra-virgin olive oil, for drizzling

Steps:

Sprinkle sea salt on sliced tuna, drizzle with extra-virgin olive oil and serve.

Sashimi of Snapper with Sea Urchin and Truffles image

Provided by Food Network

Categories main-dish

Time 35m

Yield Yield: 4 servings

Number Of Ingredients 15

2 (2 1/2 pound) whole snapper (or opakapaka or Thai sea bream)
1/4 cup sea urchin
2 ounces ginger juice
2 ounces soy sauce
2 ounces yuzu juice
2 ounces lemon juice
2 ounces truffle oil
1 ounce rayu (spicy sesame oil)
1 fresh truffle, julienne (optional)
Japanese herbs (beni tate, baby shiso, baby negi)
2 ounces scallion oil, recipe follows
1 bunch green onions
1 cup olive oil
2 tablespoons ginger juice
Salt

Steps:

Bone snapper and slice the fish fillets into thin sashimi slices and arrange flat on a plate. Puree sea urchin with a hand blender or a small bar blender.
With a tablespoon, pour the following liquids around and over the sashimi; ginger juice, soy sauce, yuzu juice, lemon juice, truffle oil, sea urchin, and spicy sesame oil. Garnish with fresh truffles, Japanese herbs, and droplets of scallion oil.
Quickly blanch green onions in hot water and shock immediately in ice water. Squeeze out the water from the green onion and place in blender with the olive oil. Add the ginger juice, season with salt, and blend. Strain through a fine sieve.

Sashimi of Fluke with Sweet Shrimp image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

16 slices sashimi-grade fluke, sliced thinly on the bias
16 cilantro leaves
32 chive tops
16 cooked sweet shrimp
1/4 cup nam plah fish sauce
1/4 cup fresh lime juice
1/4 cup shaved fresh cilantro roots*
1 cup shaved variety small chiles
*substitute 2 tablespoons chopped cilantro

Steps:

Lay the slices of fish over a cutting board. Roll 2 cilantro sprigs and two chive tops into four of the slices, so the tops of the herbs are exposed. You should have sixteen fish rolls that can be stood on end with the herbs coming out the top. Arrange the rolls and sweet shrimp on a chilled plate.
Sauce: Combine the nam plah and lime juice in a small glass mixing bowl. Add the shaved cilantro, and steep for 2 minutes. Add the peppers and steep until desired flavor. Strain through a double cheesecloth. The longer the peppers steep, the hotter the sauce will become. Serve in small bowl as a dipping sauce.