Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

If you fancy your skills as a Japanese sushi chef, you may like to try your hand at preparing sushimi – thinly-sliced raw fish, which is usually served as a first course.


  • 450 g (1 lb) selection of very fresh fish fillet (use sea bass, sea bream, halibut, salmon or tuna), skinned a


Wash the fish in plenty of icy cold water. Pat dry with kitchen paper or a cloth. Slice some of the fish into pieces about 1 cm (¼ pint) thick and 2.5