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Sashimi

INGREDIENTS

  • 500g / 1lb VERY fresh fish (choose tuna, salmon, kingfish, ocean trout, snapper, whiting, bream or jewfish)
  • 1 carrot (for garnish)
  • 1 daikon (for garnish)
  • 1 cucumber (thinly sliced)
  • Japanese soy sauce (for serving)
  • wasabi (for serving)
Image of fresh sashimi

Japanese names for various sashimi items: sake (salmon), ika (squid), ebi (cooked shrimp), maguro (tuna), saba (mackeral), tako (octopus), hamachi (yellowtail).

Tataki is a type of sashimi in which a slice of onion is placed on top of un-cut piece of fish. It is then pounded on so the flavor of onion is transfered to the fish then the entire fish is seared on lightly and sliced.

 To prepare:

  • Clean fish and then use a VERY sharp flat bladded knife to remove any skin.
  • Cut into thin, evenly sized slices, about 5mm (1/4in) wide.
  • Cut with an even motion, taking care not to saw to produce smooth strips of fish. Alternatively, use a very sharp knife to cut them into julienne strips.
  • Arrange the sashimi pices and the cucumber, carrot and daikon attractively on a platter.
  • Serve with a bowl of soy sauce and some wasabi.
NOTE: It is crucial that the fish used for making sashimi are VERY FRESH and of the highest quality. Frozen seafood should not be used and the sashimi must be prepared just before serving. you can use either one kind of fish or a mixture of different types of fish. The vegetable garnishes can be varied. When in doubt, check with your local Japanese restaurant.

See all our Free Japanese Recipes Enjoy this free Japanese seafood recipe for making fresh sashimi Japanese style. There's over 100 more asian food recipes on our main site for you to try.

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