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  • Herb & Olive
    • Jan 27, 2020
    • 4 min read

Homeakase - CBD Sushi & Sashimi

Updated: Feb 7, 2020



CBD Quantity (per serving): 30-40mg

Servings: 4 small courses for 2 people

Allergies: Fish, Shellfish, soy, sesame, gluten (sub soy sauce with tamari for GF)

Prep Time: 45-60 min

Cook Time: n/a all raw dishes


Chef Note: Making raw fish dishes and eating them at home may seem daunting, but it’s really quite simple. The trick is to get really high quality sushi grade fish and let the flavors to do their thing. If you have a local Japanese market nearby, I highly recommend going there and choosing some of their sushi grade anything. You can’t really go wrong.


"My love for Japanese flavors has grown exponentially since moving to Los Angeles 8 years ago. The access to authentic Japanese ingredients fueled my curiosity and desire to not only eat but also create Japanese inspired dishes. This meal was a true experiment trying to fuse our CBD EVOO into sushi and sashimi. The results were delightful, we hope you enjoy and experiment with your own flavor combinations."

-- Will

INGREDIENTS LIST

Proteins:

  • 1 4-5oz sushi grade piece of salmon

  • 1 4-5 oz sushi grade bluefin tuna

  • 1 large tentacle of sushi grade octopus

Chef Note: Use whichever fish you prefer. The fattier the fish the better for these dishes, research lends evidence that the benefits of CBD are felt faster when paired with foods rich in healthy fats.


Vegetables:

  • 2 Kyuri (Japanese Cucumbers)

  • 1oz chives

  • Pickled Ginger (optional)

  • Fresh wasabi (optional)

Chef Note: Get creative, add other ingredients you think might work, the possibilities are endless.


Sauces:

Additional Items:

  • 1-4 bottle sake or Japanese beer (for drinking)

  • 1 sharp sashimi knife

  • 1 sharp chefs knife

  • Cutting board

  • 2-4 small plates

  • 1 small bowl

  • 1 cup sushi rice

  • 1 tbsp rice vinegar (for rice)

INSTRUCTIONS

Chef Note: This is meant to be an interactive meal. You can do it as a single chef serving friends or make it a group event. Have fun with it. Set the vibe with some tunes and your alcohol of choice. We like Lykke Li for this cook.


DISH 1: SUNOMONO

Step 1: Slice the cucumber

With a sharp knife slice the cucumber into very thin slices (as thin as you can make them).


Step 2: Marinate the cucumber

In a small bowl, marinate the cucumbers with 1 oz yuzu juice and 1 tbsp of Herb & Olive CBD EVOO. Set aside for 2-3 minutes.


Step 3: Plate the dish

On a small plate start at the center and place the cucumber in a spiral fashion until you have filled the plate.


Step 4: Garnish

Garnish with sesame seeds and chives

DISH 2: TUNA SHOOTER

Step 1: Cut the fish

This step is assuming you already have a ready block of tuna to cut (if not take a look at this video that describes howe to break down a tuna). Cut in single long stroked perpendicular to the grain of the fish.


Step 2: Add CBD EVOO

In a small single serving dish, spoon 1 tbsp of Herb & Olive CBD EVOO.


Step 3: Place the fish

Place the fish gently on top of the EVOO.


Step 4: Top the dish

Gently pour around 20 drops of yuzu juice and 10-15 drops of soy sauce (or tamari) over the dish.


Step 5: Garnish

Sprinkle sesame seeds and place 2 cut chives

Step 6: Eat

Take the small dish, slurp and enjoy all the flavors together


Chefs note: use the extra tuna to make other sashimi or nigiri dishes such as tuna nigiri (below).

Photo: tuna nigiri

DISH 3: SALMON SASHIMI FLOWER

Step 1: Cut the fish

Similar to the tuna cut across the grain to get the most desired piece of fish.


Step 2: Prep the plate

In a small dish pour 1-2tbsp of Herb & Olive CBD EVOO


Step 3: Plate the fish

Start at the center of the dish and gently wrap a piece of salmon to create an oval-like shape. From there, wrap other pieces of salmon to create a flower looking design.