Making sashimi at home is not anywhere near as difficult as it seems, plus you can control the quality and freshness of your food. Source the best high quality, fatty salmon you can find. Pair the salmon with raw, crunchy daikon noodles, marinated shiitake mushrooms and spicy homemade mustard. Wow! A platter sure to delight your taste buds and nourish you
high quality Sushi grade salmon, very thinly sliced*
1 organic daikon radish, spiralized
handful of organic sliced shiitake mushrooms
olive oil
colatura (anchovies sauce)
lemon juice
coconut aminos**
Celtic salt
cayenne pepper
1 organic lemon - take a few slices and juice the rest
homemade mustard (recipe here on our website)
optional garnish
fresh organic Cilantro leaves
Marinate the shiitake mushrooms in olive oil, a splash of colatura, lemon juice, coconut aminos, Celtic salt to taste and a dash of cayenne pepper. Let sit for 15 minutes while working on the rest.
Season the spiralized noodles with salt, olive oil and lemon juice and arrange them in the middle of your plate. Arrange the shiitake mushrooms around the spiralized noodles.
Season the salmon with lemon juice and salt. Interleave the thin slices of salmon with dips of homemade mustard and fresh lemon slices.
Optionally decorate with fresh cilantro and enjoy right away.
* slicing works best if the salmon is very cold or semi frozen
** sauce made from coconut-blossom nectar from coconut palms that is fermented and then blended with sea salt