について Sashimi Mori (3 Kinds)
Three-kind sashimi platter — salmon, tuna, yellowtail
How to Make Sashimi Mori (3 Kinds) (Traditional & Healthy Version)
Sashimi Mori (3 Kinds) is a beautifully arranged platter of three types of fresh, raw seafood, highlighting the essence of Japanese cuisine. This dish celebrates the purity of ingredients and the artful presentation that defines traditional Japanese dining. Sashimi, which means 'pierced body', is a centuries-old Japanese delicacy enjoyed for its umami-rich flavors and naturally healthy profile. Sashimi Mori is commonly served as a dinner or special occasion dish in Japan, particularly in sushi restaurants and during festive gatherings. The selection typically includes seasonal fish such as maguro (tuna), shake (salmon), and hamachi (yellowtail), each expertly sliced to showcase their texture and taste. Accompanied by shiso leaves, freshly grated wasabi, daikon radish, and soy sauce, Sashimi Mori offers an elegant and sensory-rich dining experience. The clean flavors, minimal seasoning, and emphasis on freshness make this dish a favorite among health-conscious diners and aficionados of Japanese cuisine.
材料(One medium sashimi platter for two分)
- 80g Maguro (tuna sashimi-grade) (赤身マグロ)
- 80g Shake (salmon sashimi-grade) (サーモン)
- 80g Hamachi (yellowtail sashimi-grade) (はまち)
- 4 leaves Shiso leaves (青じそ)
- 50g Daikon radish (大根, julienned)
- 1 tsp Wasabi paste (生わさび (freshly grated if possible))
- 2 tbsp Soy sauce (濃口醤油, low sodium preferred)
- 2 wedges Lemon wedges (Optional, for acidity) - オプション
- A few Edible flowers (Seasonal, for garnish) - オプション
作り方
- 1
Chill all sashimi-grade fish thoroughly, ensuring they are kept at 0-2°C to maintain freshness and safety.
5 minutes
Use a sharp knife and work quickly to keep fish cold.
- 2
Slice the maguro, shake, and hamachi against the grain into uniform pieces (about 7mm thick, 6-8 slices each).
7 minutes
Wipe your knife after each cut for clean, beautiful slices.
- 3
Julienne the daikon radish finely. Soak in ice water for 5 minutes to crisp, then drain well.
6 minutes
Crisp daikon adds texture and cleanses the palate.
- 4
Arrange shiso leaves and a bed of daikon on a chilled plate. Lay the sashimi slices artfully in groups, each type separated for visual appeal.
4 minutes
Focus on color balance and symmetry for presentation.
この料理が健康的な理由
This dish is naturally low in calories and saturated fat, making it ideal for weight management and balanced diets. The lean protein and healthy fats in maguro, salmon, and hamachi support muscle repair and cardiovascular health. With no added oils or sugars, Sashimi Mori is perfect for those seeking a clean, wholesome meal packed with umami flavor.
Sashimi Mori (3 Kinds) is a nutrient-rich, low-calorie dish packed with high-quality protein, omega-3 fatty acids, and essential vitamins such as B12, D, and selenium. The combination of raw fish and fresh vegetables offers beneficial minerals, antioxidants, and supports heart health. Using sashimi-grade seafood ensures safety and optimal nutrition while keeping the dish free from excess fat or carbohydrates.
プロのヒント
- 💡Ask your fishmonger for sashimi-grade, freshly caught fish for safety.
- 💡Keep all utensils and surfaces chilled and clean to prevent contamination.
- 💡Slice fish with a single, smooth motion to preserve texture and appearance.
保存と提供
Sashimi should be consumed immediately for the best flavor and safety. If necessary, store fish in the coldest part of the refrigerator, tightly wrapped, and consume within 24 hours. Do not freeze after slicing.
最適な提供方法: Lunch or Dinner
栄養成分
| 栄養素 | 100gあたり |
|---|---|
| エネルギー | 110.0 kcal |
| タンパク質 | 20.0 g |
| 炭水化物 | 1.0 g |
| 総脂質 | 3.0 g |
| 食物繊維 | 0.0 g |
