Content

• Ingredients
• To step
• Part 1 of 3: Choose your sashimi ingredients
• Part 2 of 3: Cutting the fish into sashimi slices
• Part 3 of 3: Serve the sashimi
• Warnings
• Necessities

Sashimi is made from fresh fish that you cut into fine, bite-sized pieces. Often, sashimi is served with a variety of fresh vegetables and other side dishes, to accent the colors and flavors of the fish. If you want to make your own sashimi gourmet at home, check out your local fresh fish market first!

Ingredients

• 120 g fresh salmon
• 120 g fresh tuna
• 120 g fresh yellowtail
• 1 bunch of cilantro, rinsed and chopped
• 1 tablespoon (15 ml) sesame oil
• 1 daikon radish
• 1 whole cucumber
• 1 whole carrot
• 240 g sushi rice (optional)
• 1/4 avocado
• 1/2 fresh lemon
• 4 shiso leaves
• 1 cm wasabi ball
• 60 ml soy sauce

To step

Part 1 of 3: Choose your sashimi ingredients

1. Buy {120 g of both suitable sushi salmon, tuna and yellowtail. The fish you use to make sashimi must be incredibly fresh. Go to a fish market and buy sushi-quality salmon, tuna, or yellowtail. Do not buy fish that is not considered safe to eat raw!
   • If there isn't a fish market in your area, try an Asian market with a seafood section or ask your supermarket if they have sushi-appropriate fish available. Keep in mind that this usually simply means that the fish has been frozen to kill any parasites.
   • Tell the fishmonger or fish counter clerk that you are going to make sashimi and to cut it into a sashimi block so you only have to buy what you need to make sashimi.

   To identify fresh fish, pay attention to the following:

   
   

   Skin that moist and shiny is

   Meat that firm is to touch

   The smell of the sea
   

2. Choose fresh vegetables to pair with sashimi. Sashimi is often served with a selection of fresh raw vegetables to complement the flavors of the fresh fish. Get some fresh, whole vegetables from the market when you buy the fish. Some good options are:
   • Daikon radish
   • Cucumber
   • Carrots
   • Avocado
   • Shiso leaves
3. Select spices to flavor the sashimi. You can enjoy your sashimi straight away, or add spices to flavor the fish. Some good options are:
   • Lemon slices
   • Pickled ginger
   • Wasabi
   • Soy sauce
4. Cook 240 g of sushi rice as a topping for individual slices of sashimi. Rice is optional with sashimi, but it is a nice addition. Cook the rice according to the instructions on the package. Then let the rice cool completely before using it. Shape the rice into 2-3 cm balls.
   • You can season the rice with a teaspoon (5 ml) of rice vinegar, ½ teaspoon (3 g) of salt and ¾ tablespoon (12 g) of sugar, if desired, or use as is.

Part 2 of 3: Cutting the fish into sashimi slices

1. Use a very sharp knife. You must be razor sharp knife to cut good sashimi. Choose the sharpest knife you have or possibly sharpen a knife before cutting the sashimi.
   • Do not use a serrated knife as this will tear the fish. The goal is to cut the fish in a single stroke and keep the edges as smooth as possible.
2. Cover the cube of tuna with sesame oil and cilantro and sear it. This is optional, but it is a great way to add flavor to the fish. Coat the outside of the tuna cube with sesame oil, then press it into freshly chopped cilantro leaves. Heat a non-stick frying pan over high heat and place the tuna in the pan. Let one side of the block sear for 15 seconds then flip the block 45 degrees and do the next side.
   • Continue turning the block and sear for 15 seconds on each side until all four sides of the block are cooked. Then remove the block fish from the pan and place it back on your cutting board.
   • If you prefer, you can also do this with the salmon and yellowtail, or you can just sear the tuna.

   If you don't like the taste of raw fish, you can do the fish too complete yarn for a less authentic version of sashimi.

   
   
3. Cut the fish into pieces of 7-12 mm. Put all of your raw or seared fish block on a clean cutting board. Then start slicing a block. Cut right across the fish with one movement. Repeat this until you've had the whole block of fish.
   • When cutting the salmon, hold the knife at a 45 degree angle to the cutting board. Then cut the fish in the corner down towards the plank, so that slices are formed that are slightly slanted. Make sure to cut along with the muscle fibers so that multiple lines run across each slice.
   • Do not cut back and forth over the fish! This will tear the fish and it can ruin the shape of your slices. If the blade is not sharp enough to cut the first slice in one movement, sharpen the blade or get a new blade.
4. Arrange the slices so that they are in an overlapping row. When you are done slicing the fish, place them in a slightly fanned pile. The slices should appear to overlap like a hand of poker cards or dominoes that have fallen over.
   • Do this for any type of fish.

Part 3 of 3: Serve the sashimi

1. Shred daikon radish, carrots and cucumber. Use a cheese grater to shred the fresh vegetables. Place the shredded vegetables in a bowl or plastic bag and keep them in the fridge until ready to use. Place a pile of any type of shredded vegetables on the platter.
   • If you're only using one type of vegetable, place it in the center of the dish.
   • If you have two or more shredded vegetables, arrange them in a row in the center of the plate.

   Use a decorative sushi dish to present your sashimi, or a wooden cutting board for a simpler presentation!

   
   
2. Cut lemon, avocado and cucumber into 6 mm slices. Cut the lemon, avocado and cucumber into very thin slices. Then arrange them so that they are fanned out a bit and put them in front of the shredded vegetables.
   • Try to arrange the items so that they contrast with the colors of the other items. For example, place the lemon next to the daikon, the avocado next to the shredded cucumber and the sliced ​​cucumber next to the shredded carrots.
3. Layer the fanned-out slices of sashimi on top of the shredded vegetables. When you have finished arranging the vegetables and other additions attractively, add the slices of sashimi to the plate. Then place the sashimi slices halfway between the shredded vegetables and the sliced ​​sashimi additions.
   • Consider the color of the fish when choosing where to place it. For example, place the red tuna on the white daikon radish, the orange salmon on the shredded cucumber, and the white yellowtail on the shredded carrots.
   • If you are serving the sashimi slices on rice balls, place individual slices of sashimi on each of the rice balls or keep the rice aside and combine the rice and fish while eating one piece at a time.
4. Add some ginger, shiso leaves and one ball wasabi if desired. These are traditional spices that you can add to the plate. Place these along the edges of your sliced ​​sashimi toppings so they are easy to grab.
   • For example, place the wasabi ball next to the lemon slices, the pickled ginger next to the avocado, and the shiso leaves next to the cucumber slices.
5. Pour 60 ml of soy sauce into a small bowl. Soy sauce is also a traditional spice for sashimi. Put it in a bowl and place the bowl along the edge of the sashimi plate for easy dipping.
   • When you have your soy sauce on the plate, the sashimi is ready to eat! Serve it right away!

Warnings

• Never use other meats to make sashimi! You can get very sick from eating raw chicken, pork, or other meats.

Necessities

• A very sharp knife
• Cutting board
• Serving plate
• Small bowl