Jelly Sashimi

Jelly Sashimi recreates the visual beauty of Japanese sashimi using a coconut agar base for marbling, orange jelly for salmon, and roselle agar for tuna. Served sliced and chilled, this elegant concept dessert is perfect for sushi bars, modern kaiseki, and visual tasting menus.

This stunning jelly sashimi transforms classic sashimi visuals into a unique dessert using coconut milk, agar, and fruit juices. Delicate white layers simulate the marbling of salmon belly, while vibrant orange and ruby hues create realistic fish slices. Serve chilled for an eye-catching, Instagram-worthy moment that brings delight and surprise to any table.

Ingredients

• Salmon Sashimi
  Premium Coconut Milk: 30g
  Agar Powder: 15g
  Hot Water: 300ml

  Orange Juice: 20ml

  Red + Yellow Food Coloring: a few drops

  Orange Agar Powder: 10g

  Hot Water: 200ml

• Tuna Jelly

  Roselle Concentrate: 15ml

  Red Food Coloring: few drops

  Agar Powder: 7.5g

  Hot Water: 150ml
  
  

Directions

1. Make Coconut Jelly :

   Mix coconut milk, white agar, and hot water. Pour into a container (5mm thick), chill until set.

2. Slice Marbling :

   Cut chilled jelly into thin strips and arrange on a white plate as salmon fat marbling.

3. Add Orange Jelly :

   Mix orange juice, color, agar, and hot water. Pour over arranged strips. Chill and slice.

4. Make Tuna Jelly :

   Mix roselle juice, color, agar, and hot water. Pour into mold, chill, and slice thinly.

🏷 Tips

Use white plates for better visual contrast

Slice jelly with a warm knife for cleaner cuts

Adjust colors to mimic other sashimi types (like snapper or yellowtail)

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Watch it !

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