How to Prepare Japanese Sashimi

A serving of sashimi

Sashimi is a Japanese presentation of raw fish that is served sliced. It is usually the first course in an offering of sushi. Sashimi may be cut in different styles. The usual style is a rectangular shape, while the thickness can vary. The most universal style is the hira zukuri cut, which can be used with any fish. Since the fish is raw, it is of prime importance to obtain a fresh fillet. It must be labeled as "sushi grade." You may be able to purchase precut fillets specifically for sashimi in Japanese markets.

Things You'll Need

• Grater
• Daikon, white Japanese radish
• Plates
• Sushi-grade fillet, pre-cut or up to 6 inches long, 1 1/2 to 2 inches wide, 1/2 to 1 inch thick
• Sharp fish knife
• Cutting board
• Clean moist towel
• Shoyu sauce
• Wasabi, optional

Instructions

1. Grate a daikon. Place the grated daikon in the center of the plates. Put the plates in the refrigerator to chill.

2. Set the fillet lengthwise on the cutting board. If you were not able to purchase a precut fillet, trim the fillet so it is no longer than 6 inches and from 1 1/2 to 2 inches wide. The thickness should be from 1 1/2 to 2 inches. Remove any veins.

3. Hold the knife so the tip is slightly to the left. Practice a few sweeping motions before cutting the fish, moving from the base to the tip of the knife, without exerting much pressure or force.

4. Start at the right side of the fish. Cut a 3/8-inch slice. Slide the tip of the blade to the right with the piece attached and set the piece a few inches to the right. Lay the piece on its right side.

5. Wipe the blade of the knife on a moist towel after you've cut a few slices. Repeat cutting each slice until you have a row of slices, like dominoes.

6. Remove the plates from the refrigerator. Place five to six slices on top of the grated radish on each plate. Serve with shoyu sauce and wasabi, if desired.

Tips & Warnings

• 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. (color will change with time)

• You can use either one kind of fish or a mixture of different types of fish.

• Buy fish from a reputable fishmonger.

• Use only Japanese brand soy sauce.

• Sashimi should not be eaten by very small children, pregnant women and people with low immunity.

References

• "Japanese Cooking: A Simple Art"; Shizuo Tsuji; 1980
• Sushifaq: Sushi
• Sushifaq: How to Make Sashimi at Home