How To Make Hotate Sashimi | Live Scallop Sushi | Australian Rainbow Finger Limes - Wasabi - Yuzu

How To Make Hotate Sashimi | Live Scallop Sushi | Australian Rainbow Finger Limes - Wasabi - Yuzu

Enjoy hotate in their purest form, expand the flavor profiles by complimenting them with umami flavors of acidity balanced by a subtle flavor of salty and sweet.

Ingredients
- 2 Pounds Live Atlantic Hotate (Scallops) or 4 Ounces Frozen Sashimi Grade Hotate
- 2 Ounces Fresh Microgreens
- 2 Ounces Finger Limes
- 1 Fresh Yuzu
- Artisan Salts (See Below)
- Sauces (See Below)

Artisan Ingredients

Salts
- Umezu Salt
Recipe Link :
- Wasabi Nori Sea Salt
Recipe Link :
- Yuzu Kosho Salt
Recipe Link :

Sauces
- Umeboshi
Recipe Link :
- Wasabi Shoyu
Recipe Link :
- Yuzu Kosho
Recipe Link :

Equipment
- Ceramic Plate
- Mixing Bowl (Hangiri)
- 2 Small Sauce Bowls
- 2 Large Soup Bowls
- Yakitori or Marinade Brush
- Gyuto 240mm or Yanagiba 240mm

Season
Summer to Fall

Camera Equipment
Sony A7Siii
Sony A7iii

Sony - FE 16-35mm F2.8 GM Wide-Angle
Sony E-mount FE 24mm F1.4 GM Full Frame Wide-angle Prime

Видео How To Make Hotate Sashimi | Live Scallop Sushi | Australian Rainbow Finger Limes - Wasabi - Yuzu канала Umami Garden