How to Make Sashimi
Sashimi refers to plain slices of raw fish, usually served with a bowl of rice as an accompaniment.
- Difficulty:
- Easy
Instructions
Things You'll Need
- rice
- fresh fish
- soy sauces
- chopsticks
- wasabi
- Fresh Fish
- Rice
- Soy Sauces
- Wasabi
- Chopsticks
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1
Purchase fresh raw fish. For the sake of simplicity, purchase a cut of fish that has been skinned and cleaned.
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2
Wash fish with cold water and pat dry with clean paper towels.
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3
Slice off and discard any dark portions. In some seafood, such as abalone, the dark portions are considered a delicacy but the flavor is quite potent. In fish such as tuna, the dark portions are blood vessels and are best avoided.
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4
Use a very sharp knife to slice the fish along the grain in a motion downward and toward you. Avoid sawing the fish.
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5
Cut fish into thin, bite-sized slices about 1/4 to 1/2 inch thick and 1 inch to 1 1/2 inches long.
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6
Arrange fish slices on a plate. Layer fish and arrange into patterns or roll slices into small rosettes.
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7
Garnish plate with wasabi (similar to horseradish) and vinegared ginger (gari).
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8
Serve with a bowl of rice and soy sauce.
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1
Tips & Warnings
Some types of fish to use for sashimi include tuna, halibut, whitefish, parboiled octopus and abalone.
For added color, sprinkle flying fish roe (tobiko) over fish slices.
All fish, including ocean fish, may contain parasites. Although the risk is small, people at greater risk - including older people, small children, and pregnant women - should be careful when eating raw fish. To kill the parasites, freeze the fish at -4 degrees F (-20 degrees C) for at least 24 hours. (This may be lower than your home freezer can get, so you will probably need to buy the fish pre-frozen; ask your fishmonger.) The fish can then be thawed and used as sushi or sashimi. (In fact, your local sushi bar should be using fish frozen this way.)
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Comments
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sorry -4F not 4F.. also some fish need to be "cured" before used as sashimi. You have to know how to prepare each fish accordingly. You cannot just buy a fish slice then think you are making sashimi. It is much deeper than that.
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1. You cannot use all fresh raw fish for sashimi. i.e. you can get very ill from eating raw salmon because of the parasites. If you like to make salmon (or any other fish which lived in fresh water at one point of their life) you need to freeze them below 4 F for over 24 hours. 2. you do not always serve Sashimi with rice. Sashimi is often served as an appetizer without rice in Japan. 3. The style of knife depicted above is NEVER used to slice sashimi. To slice the Sashimi, you need sashimi knife. 3. You garnish sashimi with Daikon radish, Shiso leaves, and Wasabi. Gari (ginger) is not always accompanied sashimi but always used for sushi. 4. You do not always slice the fish along the grain.
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Feb 23, 2006
Sushi bars often use frozen fish, but it has been commercially flash frozen, this kills parasites and slows down bacteria. Home cooks should buy from reputable fishmongers or, ideally, fishermen. Ask; "Is this sashimi grade?" Check the eyes for clarity, the gills for bright red color also smell is a good indicator. Don't be too scared! The health benefits far outweigh the possible worries.
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Jan 06, 2006
The purpose of freezing fish prior to making sashimi is to kill parasites, not bacteria. Don't eat raw freshwater fish. Eat only raw saltwater fishes.
