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Sashimi Recipe

Learn how to make fresh and elegant sashimi at home with this simple guide. Perfectly sliced raw fish served with traditional Japanese accompaniments.
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Ingredients Equipment Method

Ingredients
  

  • 8 oz sushi-grade fish such as tuna, salmon, or yellowtail
  • Soy sauce for dipping
  • Wasabi paste
  • Pickled ginger optional
  • Fresh daikon radish or shiso leaves for garnish

Equipment

  • Very sharp knife (preferably a sashimi knife)
  • Cutting board
  • Serving platter
  • Small bowls for dipping sauce

Method
 

  1. Select the Fish:
  2. Purchase sushi-grade fish from a trusted source. Ask your fishmonger for sashimi-grade seafood to ensure it’s safe to consume raw.
  3. Prepare the Fish:
  4. Place the fish in the refrigerator until you're ready to slice it. Cold fish is easier to cut and maintains its texture better.
  5. Slice the Fish:
  6. Use a very sharp knife to cut the fish into uniform, bite-sized slices. Aim for slices about 1/4 inch thick and 2-3 inches long. Slice in a single motion to avoid tearing the fish.
  7. Prepare the Platter:
  8. Arrange the fish slices on a chilled platter. Add garnishes such as thinly shredded daikon radish or shiso leaves for a traditional presentation.
  9. Serve with Accompaniments:
  10. Serve the sashimi with small bowls of soy sauce and wasabi paste for dipping. Pickled ginger can be included as a palate cleanser between bites.