Spicy Shrimp Sashimi At Home
By: Natalie Sztern
Published: Monday, February 27, 2012 - 8:43am

Ingredients




1/2 c mayonnaise
1/8-1/4 tsp chili oil or to taste
1/8-1/4 Sriracha or to taste
1/2 tsp garlic chopped
1/8 tsp freshly grated ginger
1/2 prepared Wasabi or to taste. Can use powdered Wasabi.
1 lb finely chopped/minced Cooked Shrimp or any fresh fatty fish like Tuna or Salmon
1/2 cup Tenkasu deep fried balls

Preparation

1 1.  Combine first 6 ingredients 2 2.  Add the mayonnaise preparation to the shrimp and gently toss 3 3. Leave at room temperature not more than 20 minutes or if desired it can be served cold. 4 4.  Just prior to serving add the 1/2 cup Tenkasu so that the crispiness is there with every chopstick bite 5 5.  Dip in soy sauce if desired; pickled ginger as well. 6 Optional 7 I also plated some of the Sashimi on crisp Romaine Lettuce leaves and topped that with slices of Avocado. 8 As well, while shopping at the Japanese Grocery store I saw vacuum packed Tempura which are ready to fry.  I bought this on a lark to see the taste and when fried a la minute (to order) it was really tasty.  Remember frying oil must be between 300-350 to get the crispiness quickly so that your Tempura does not soak up the oil 9 ***I have a fear of tapeworm - an illogical fear.  Before I make any uncooked fish at home whether for Sashimi or Sushi I freeze my fish overnight or longer.  Then I defrost it and use it raw.  The freezing kills the Parasites that cause tapeworm.  I don't even trust my fishmonger - as I said it is an illogical fear.

About

Japanese food at home is easy to make