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Step 1
With a very sharp knife, slice sashimi into thin slice, roughly ¼ inch (6 mm) slices. You don’t want it too thin or else the torch will cook through the entire slice.
Step 2
Cover a plate with aluminum foil and place the sashimi slices on top. Sear the sashimi with a culinary blow torch until the top surface is lightly brown. The goal is for lightly searing outside but still raw on the inside.
Step 3
Serve on a plate and sprinkle with green onion. Dip in yuzu to enjoy!
Step 4
Sashimi-grade fish has to be refrigerated all the time and consumed within 24 hours.