Recipe: @Tony’s Salmon sashimi with yuzu sauce
Chef Jeffrey has been with Teppan Yaki – @Tony’s restaurant for over a decade. He has worked across the globe in resorts and luxury restaurants. This sashimi dish, launching on the restaurant’s new menu this month, showcases his refined technique. The high-quality salmon is beautifully enhanced by a bright, citrusy yuzu sauce and a touch of caviar. Impress your guests at home with this simple dish that looks Michelin Star quality.
SERVES 1–2
For the yuzu sauce
1 tbsp Yamasa soy sauce
1 tbsp rice vinegar
1 tbsp dashi (fish stock)
½ tsp lime juice
½ tsp lemon juice
Pinch of katsuobushi (bonito flakes)
For the sashimi
High-grade sashimi-quality salmon fillet (boneless and skinless)
Caviar or black tobiko
Microgreens or fresh herbs (for garnish)
Use the highest-grade fresh sashimi-quality salmon you can find. Ensure it is boneless and skinless.
With a very sharp knife, slice the salmon thinly at an angle.
Arrange the slices on a plate in a fan shape.
Shake all the yuzu sauce ingredients together in a bottle and drizzle generously over the salmon slices.
Garnish with microgreens or fresh herbs, and finish with a spoonful of caviar or black tobiko for a touch of luxury and visual contrast.