Spring garden

Spring garden

By
From
Sushi Slim
Serves
1
Photographer
Lisa Linder

The finest ingredients set the mood for a special evening or celebration. This sushi gets its name from the flower-style shapes it creates. As always, all the fish needs to be sushi-grade. We eat this in springtime, to celebrate the season.

Ingredients

Quantity Ingredient

For the yellowtail ‘flower’

Quantity Ingredient
100g yellowtail fillet, skinned
1 shiso leaf

For the salmon ‘flower’

Quantity Ingredient
100g salmon fillet, skinned
1 king scallop
1 shiso leaf

For the scallop ‘flower’

Quantity Ingredient
2 king scallops
1 tablespoon salmon roe

Method

  1. Cut the yellowtail and salmon into very fine slices on the diagonal, against the grain. Slice the king scallops for the scallop ‘flower’ 5 times horizontally. Cut the scallop for the salmon ‘flower’ into strips.
  2. Put a shiso leaf on 2 of 3 plates. Arrange the yellowtail and salmon slices on the plates into flower shapes, treating each slice as a petal, wrapping them around each other. Fill the salmon ‘flower’ with scallop strips.
  3. Arrange the scallop slices on the third plate as the petals of a flower, placing the salmon roe in the middle.
  4. Serve with soy sauce, pickled ginger and wasabi paste.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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