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SASHIMI FUSION

Ingredients:

  • Ca. 100 g tuna loin
  • Ca. 100 g salmon loin
  • 4 tbsp. Blue Dragon teriyaki sauce
  • 3 tbsp. Blue Dragon sweet chili sauce
  • Sesame oil
  • Salt and pepper, to taste
  • Lime juice, to taste
  • Blue Dragon marinated ginger
  • Blue Dragon soy sauce

Preparation method:

Tuna:
The loin should be min. 3 cm thick. Marinate it in the teriyaki sauce, the vegetable oil and the lime juice, seasoning with salt and pepper to taste. Leave in the fridge for min. 2 hours. Preheat a grill pan. Fry each side of the tuna for about 20 minutes until it caramelises slightly and remains raw inside. Leave aside to cool.

Salmon:
Marinate the salmon in the sweet chili sauce, 1 tbsp. or the soy sauce, 1 tbsp. of chopped chives and 1 tbsp. of chopped marinated ginger. Season them with salt pepper and lime juice to taste. Leave in the fridge for min. 2 hours. Drain the fish from the marinade. Cut it into 0,5cm thick slices and put on a place. Put a bit of chopped ginger on each salmon slice and sprinkle the tuna with roasted sesame and chives.

Extra dip:
You need 2 tbsp. of soy sauce, 1 tbsp. of Blue Dragon ginger marinade, 1 tsp. of chopped marinated ginger, 5 drops of sesame oil, 1 tsp. of roasted sesame and ½ tsp. of wasabi paste. Mix and serve as an addition to sashimi. Serve with the soy sauce and some extra Blue Dragon wasabi.

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