Portly Cooks | Tuna & Salmon Sashimi


The things we crave are weird sometimes; I am late to the game when it comes to sushi and sashimi. I only started eating it when I went to university. Now though it’s up there with some of my favourite foods and, if you’re lucky and have a decent fishmonger near you, you can make it yourself.

  • 100g Fresh Yellow Fin Tuna
  • 100g Fresh Scottish Salmon
  • 25ml Kikkoman Soy Sauce

The only thing to really worry about here is the freshness of the fish. The fishmonger near me has fresh deliveries every morning and I know that the fish is a fresh as possible. Make sure you ask the fishmonger to skin your salmon for you. All you need to do then is cut the fish into thin strips, find a dish for the soy sauce and eat! It does make a fancy starter if you’re looking for something different too!



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