Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

The key to making good sashimi is to purchase the freshest piece of fish possible. The best option is to ask your fishmonger for the freshest that day. If you are making sashimi from a bigger fish, such as tuna or salmon, it’s a good idea to ask for the loin of the fish, which is referred to as the saku in Japanese.



  • 600 g (1 lb 5 oz) salmon, tuna or yellowtail fillet, skin and bones removed
  • 200 g (7 oz) daikon radish, peeled, finely shredded with a mandolin and kept in cold water
  • 4 shiso (perilla) leaves


  • wasabi and soy sauce, to serve


Place the fish on a chopping board, with the side that had skin attached facing up.

Place the bottom edge of the knife blade against the sashimi and cut it into 1 cm (½ inch) slices with one clean stroke, while pulling the knife towards you. Try not to saw the sashimi.

Drain the daikon.

Neatly arrange the drained daikon, shiso leaves, wasabi and sashimi on a plate. Serve with a little dish of soy sauce on the side for dipping.