Homemade Sashimi – Gluten-free version

👨‍🍳 Method

For the Salad Dressing

1. 1
   In a small bowl, whisk the lemon juice, gluten-free soy sauce, sesame oil and ginger until smooth.

   Bowl

To assemble

1. 2
   Freeze the fish 2 hours, for food safety. Thaw for 15 minutes and pat very dry with paper towels.

   FreezerPaper towels
2. 3
   Slice the fish with a sharp knife, in a single stroke and on a diagonal to the grain, into thin slices. Arrange on cold plates in a single layer.

   KnifeCutting board

   💡The fish for crudo is very fresh and kept cold until the last moment. Slice in one long stroke, without sawing, so the slices stay smooth.
3. 4
   Drizzle the dressing over the fish just before serving, and sprinkle the sesame seeds and scallions on top.

   💡The dressing goes on only just before serving: the lemon "cooks" the fish, and after a few minutes it loses its raw texture.
4. 5
   Serve immediately, with the wasabi on the side.