In the Kitchen with a Southern Sushi Chef

Tako Sashimi with Grapefruit and Onion Salad

I am obsessed with using grapefruit and jalapeno as flavor components for sashimi. If you have ever eaten sashimi with me, you have most likely had a variation of this preparation. The grapefruit segments look and have the feel of a piece of sashimi when first hitting the tongue, while a thin slice of jalapeno serves as the heat in lieu of wasabi. Sea salt sprinkled on top takes the place of soy sauce.

The application is great with Hawaiian snapper or as pictured here with tako, or octopus. For the octopus, I added a small topping of onion salad. The onion salad is simple – thinly sliced onions and finely chopped scallions tossed with a little bit of sushi rice dressing. 

This makes a refreshing hot weather dish.