Does anyone have the specs on sashimi - I'd like to put it in fitday as a custom food.

Thanks.

look up yellow fin tuna or Ahi. This is the most common fish used for Sashimi.

Thanks Cody, yellow fin tuna worked - do you think the Wasabe(sp?) has anything of concern in it - I looked up horseradish, but it's not the same.

PS: Your family link doesn't work

Actually most wasabi you find here in the states is just horseradish with things added. Unfortunetly some places add sugar.

I have some wasabi powder (just horseradish I found after reading ingredients) but it works because I know nothing is added when I mix it up. I've been having shashimi for a few different meals, using the method where you heat oil and dump it ontop for a quick sear. Yummy

wow, i'm seriously missing sushi. so you buy the fish, give it a quick sear and then eat it up? anything else to it? i want to try.

Get fish that is ment for shashimi

slice thin, then you can add julienned ginger or peppers if you want. Fan out on plate. Heat olive oil until close to boiling, the quickly poor it on.

You can also wrap the fish in nori (seaweed) add veggies such as thin sliced zucchini or cucumber, or make fake rice.

Look up recipes for shashimi online. Almost all are LC or can be adapted to LC