Thinly cut the sashimi and arrange on a plate. Make sure the sashimi slices are not overlapping. Take 1/2 of the salted sakura and soak in water for 2 minutes to remove some of the excess salt. Desalt the rest of the sakura completely.
Finely chop the lightly desalted sakura, combine with the ☆ ingredients and mix well Add a drop of soy sauce and salt to taste.
Pour the mixture from Step 2 onto the sashimi. Garnish with decorative sakura and sprouts to finish.
Story Behind this Recipe
I made this dish spring-themed, but I still think nothing beats soy sauce and wasabi for sashimi.
It's better to shake all the ingredients in Step 2 using a small bottle. After desalting the sakura, adjust the flavor depending on the saltiness of the blossoms.