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A Japanese method of preparing fresh fish by searing it very briefly over high heat.
Executive Chef John Emerson says it's surprisingly easy to serve this impressive appetizer at your next party. "Fresh ingredients are the key to this dish, especially the fresh seafood (that's why we source our tuna and salmon from trusted suppliers). Once you learn the basics, you can get creative with the combinations!" Here's how to get started.
1 pkg (6 oz) Wegmans King Salmon Sashimi Style OR Wegmans Ahi Tuna Sashimi Style
Salt and pepper to taste
¼ cup white sesame seeds
¼ cup black sesame seeds
1 tsp Wegmans Pure Olive Oil
Combine white and black sesame seeds in bowl. Season salmon or tuna with salt and pepper on both sides. Coat fish with sesame seed mixture on all sides; press seasoning firmly into fish.
Heat oil in nonstick pan on MED-LOW until oil faintly smokes.
Add fish to pan; cook 40-50 sec on each side.
Transfer to large bowl of ice water; chill 40 sec. Drain on paper towel-lined baking sheet.
Cube in 16 pieces using sharp knife. Serve 4 pieces per serving over our suggested garnishes; drizzle each serving with 1 Tbsp of our recommended dressing.
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