Ono Sashimi - Three Ways
Summer
Fish to Table: Ono or Wahoo, caught in Hawaii via boat- a gift from a fisherwoman.
Garden to Table: Summer - Cucumbers, peppers, purple shio and perilla leaves.
This dish is the purest and the most perfect plate I’ve assembled. I was gifted Ono or Wahoo fish that was caught by a friend in the shores of Hawaii. An avid fisherwoman, she loves to spend her time traveling to exotic destinations and fish for fun. The fish gets caught, and processed right away- and frozen for transport back to home in southern California.
Fresh Ono, flash frozen on the fishing boat in Hawaii. Thaw in the fridge and use within the day.
In my garden: Cucumbers, peppers, and shio and perilla leaves are thriving in this summer heat. To maximize all the seasonal ingredients, I’ve decided to try Ono sashimi in different styles.
Seasonal garden vegetables- cucumbers, Korean peppers, purple shio, and young perilla leaves.
Ono Sashimi Cucumber Salad with garden cucumbers, Korean mild peppers, and garnished with shio and perilla leaves with a dab of ponzu sauce and small sprinkles of toasted seaweed. A fresh approach without too much sauce.
Ono Sashimi with Sauce. Ono garnished with garden Korean mild peppers, shio and perilla leaves with sauce of ponzu, soy, sesame oil and small sprinkles of toasted seaweed and sesame seeds.
The sauce of ponzu, soy, and sesame oil gives the fish a bolder depth of flavor, but refreshing and light at the same time.
Ono Sashimi with Ponzu. No fuss Ono sashimi, with a cold ponzu bath. Spring of fresh garden basil for fragrance.
Non Recipe: Ono Salad, three ways
Fresh caught Ono, let fish rest for a day or freeze to skill off any parasite for sushi grade cut. Substitute for sashimi grade yellow tail tuna or hamachi.
Garden vegetables - any herbal, spicy, or mild with crunch and texture is a great accompaniment to sashimi.
High grade ponzu sauce
Sesame oil
Soy Sauce
Sesame seeds, toasted
Seaweed toasted. Or use
Ono Sashimi Cucumber Salad:
Cut Ono against the grain to your liking.
Thinly slice the cucumbers with a mandolin.
Chop garnish such as shio and perilla leaves and set aside.
Thinly chop Korean peppers.
Arrange the cucumber on the plate first. Then drizzle one teaspoon of ponzu sauce over the cucumbers.
Arrange Ono on the cucumber.
Garnish with shio and perilla leaves, and peppers.
Sprinkle on small amount of toasted seaweed.
Ono Sashimi with Sauce
Cut Ono against the grain to your liking.
In a separate small bowl make sauce. Mix Ponzu sauce (2 parts), Sesame oil (1 part), and light soy sauce (1 part).
In a separate plate, arrange the Ono.
Pour sauce over Ono.
Sprinkle generous amount of toasted seaweed and toasted sesame seeds.
Ono Sashimi with Ponzu
Cut Ono against the grain to your liking.
On a separate plate, drizzle cold ponzu on the plate.
Arrange the Ono on top of the sauce.
This dish is a great appetizer on a hot summer day. Make sure to serve the dish on a chilled plate. Customize with any ingredients.
