Authentic Sashimi
Fresh, thinly sliced raw fish served with soy sauce, wasabi, and pickled ginger.
20 mins
Prep Time
0 mins
Cook Time
2
Servings
Ingredients
- 200g fresh sashimi-grade fish (tuna, salmon, or yellowtail)
- 1 tbsp soy sauce
- 1 tsp wasabi
- 2 slices pickled ginger
- 1/2 cup daikon radish, shredded (optional)
- 1 green onion, thinly sliced (optional)
- 1 tsp toasted sesame seeds (optional)
Nutrition Facts
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Instructions
Select the fish: Ensure the fish is sashimi-grade, meaning it has been frozen to kill parasites and is safe to eat raw.
Prepare the fish: Pat the fish dry with paper towels. Using a sharp knife, slice the fish against the grain into thin, even pieces (about 1/4-inch thick).
Arrange the sashimi: Place the sliced fish on a chilled plate. If using, garnish with shredded daikon radish for a fresh contrast.
Prepare accompaniments: Serve with small dishes of soy sauce, wasabi, and pickled ginger on the side.
Garnish: Sprinkle thinly sliced green onions and toasted sesame seeds over the sashimi for extra flavor and presentation.
Serve immediately: Enjoy the sashimi fresh, dipping each piece lightly in soy sauce with a touch of wasabi if desired.
Chef's Tips
- Freshness is key: Always use the freshest sashimi-grade fish available from a trusted fishmonger.
- Knife skills: A sharp, long-bladed knife ensures clean cuts without tearing the fish.
- Chilled serving: Keep the plate chilled to maintain the fish's freshness and texture.
- Wasabi tip: Mix a small amount of wasabi directly into the soy sauce for even flavor distribution.
- Storage: Sashimi is best eaten immediately but can be stored in the fridge for up to 24 hours if necessary.
