Name: Sashimi (刺身)
Prep time: 20 min
Total time: 20 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 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; 600 g (1 lb 5 oz) salmon, tuna or yellowtail fillet, skin and bones removed

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

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.