Sashimi

Sashimi is a traditional Japanese dish. Sashimi is very easy to make at home. Using a slicer, mandolin, or julienne, you can make sashimi in minutes. A fish is best sliced thinly if it is soaked in a saltwater solution for at least 15 minutes. The fish should be chilled when preparing sashimi so that it doesn't spoil.

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Course: Appetizer, Party

Cuisine: Japanese

Keyword: sashimi

CookingStyle: Handcrafted Cooking

Prep Time: 15

Cook Time: 5

Servings: servings

Calories: 130kcal

Author: James Anderson

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Ingredients

1 pound fish salmon, tuna, snapper, yellowtail, etc., must be fresh, Sashimi- grade
1 carrot grated, for garnish
1 daikon grated, for garnish
Soy sauce Wasabi
Sushi ginger gari

Instructions

Freeze the fish so it is firm enough to cut thinly.
Use a very sharp, non-serrated knife to remove the skin.
Cut into M-inch thick pieces, about the size of a domino. Your knife should be sharp enough to prevent using a sawing motion that will destroy the flesh.
Arrange on a platter and garnish with grated daikon and carrot.
Serve with soy sauce, wasabi, and sushi ginger or gari.

Video

Notes

Sashimi can be prepared with any kind of fish. Generally, fish that is best for sashimi are tuna and salmon. Other types of seafood are used to make sashimi. The most common types of seafood used in sashimi are tuna, salmon, scallops, octopus, and mackerel. While sashimi can be served with rice, it is more often eaten with soy sauce.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.