Sashimi

Missing Japanese restaurant? Learn how to make Sashimi at home!

Sashimi

Recipe by Caion Alves
Servings

4

servings
Prep time

40

minutes
Cooking timeminutes

Here’s a simple recipe for sashimi, a Japanese dish traditionally made with sliced ​​raw fish:

Ingredients

  • 400-500g of high quality fresh fish (salmon, tuna, sea bass, white fish)

  • Soy sauce (shoyu) for dipping

  • Wasabi (Japanese horseradish) to accompany

  • Pickled ginger (gari) to accompany

Directions

  • Start by selecting a fresh, high-quality fish. 
    The most commonly used fish for sashimi are salmon, tuna, sea bass and white fish. 
    Make sure the fish is fit for raw consumption.
  • Buy your fish from a reputable fishmonger or supermarket with a fresh fish section.
  • Rinse the fish well under cold running water and dry it gently with a paper towel. 
    Remove any remaining scales or pimples.
  • Using a sharp knife, cut the fish into thin slices. 
    For best results, cut the fish at an angle of approximately 45 degrees. 
    The slices should be about 0.5 cm thick. 
    Be sure to cut the slices evenly so they all look the same.
  • Arrange the fish slices on an attractive presentation plate.
  • Serve the sashimi accompanied by soy sauce (shoyu), wasabi and pickled ginger (gari). 
    Soy sauce is used to dip the sashimi before eating it.
  • Wasabi is a spicy condiment that can be mixed with soy sauce to add extra flavor. 
    Pickled ginger is consumed between slices of fish to cleanse the palate between bites.
  • Enjoy sashimi immediately after preparation. 
    Freshness is fundamental for the quality and safety of the dish.

Recipe Video



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