The birthday season has officially been kicked off at our house. My hubby opened it with his yesterday and I will close it with mine in January.
In our family, birthday parties are loud, with lots of friends, wine and food. But this year, the birthday boy was feeling melancholic and asked for a more private celebration. No loud toasts, no ear-splitting music, no days of prep work… Just a simple meal with his clan.
I did not have to think twice about the menu! Knowing how much hubby likes Japanese food, I decided to surprise him with a home-made raw sashimi bar consisting of a few sashimi creations from The Complete Book of Sushi and various kid-friendly vegetable rolls and condiments.
I made his day :)
Happy Birthday, honey! May this year bring you a lot more sashimi and pickled ginger.
Salmon Sashimi with Blue Cheese and White Miso Puree
Adapted from The Complete Book of Sushi
- 8 oz salmon, skin removed
- 1 teaspoon black sesame seeds
- Pinch fresh ground pepper
- 1 oz blue cheese (I used the very mildest blue cheese I could find at Whole Foods)
- 1 ¾ oz white miso paste
- 2 tablespoons mirin
- 1 tablespoon light Japanese soy sauce
- 1 tablespoon of sour cream
- Place fillet on board. Starting from the left of the fillet, gently chop into bite-size pieces.
- In a small bow, whisk together blue cheese, sour cream and white miso. I used my ever mighty Magic Bullet blender for that. Add mirin and light soy sauce. If you don’t have mirin on hand, mix sake and sugar (2 to 1 ratio).
- Softly mix the fish with the sauce.
- Arrange on a plate and sprinkle with pepper and sesame seeds.
Subtly fruity and beautifully balanced, ONEHOPE California Brut Sparkling is sushi’s BFF and an ideal accompaniment to the bold blue cheese sashimi.