carrot sashimi

Yesterday’s string bean sashimi was so memorable that my kids wanted more today. I didn’t have too many string beans left but I did have lots of carrots, used for the base. It was a festive way to start the weekend.


serves 2


3 large carrots

3 ounces haricots verts

4 Tablespoons soy sauce

Procsss   Wash the string beans and carrots well. Trim the string beans if desired (I like to leave the end “strings” on) and peel the outer layer of carrot skin. Bring a medium sized pot of water to a boil. Add a pinch of sea salt.  When the water is rapidly boiling, add the string beans. When they float to the surface of the water, and become a more vivid shade of green, remove them with a wire mesh skimmer or a slotted spoon. It should take about 2-3 minutes to cook them. Allow them to cool. Peel the outer layer of the carrots. Slice two of the carrots into half-inch-thick oblong ovals. Do this by cutting the carrot on a bias, as shown. IMG_4845 Use a carrot peeler to peel the remaining carrot, making ribbons. IMG_4810 Assemble the sashimi Place a ribbon on the surface; center an oval on top of it. Place one string bean on top. IMG_4846 Bring the left and right sides of the ribbon together; IMG_4848 and tie them loosely. IMG_4849 Arrange them on a plate. You can serve with soy sauce for dipping. ©Nancy Wolfson-Moche 2013