Sashimi

Name: Sashimi (刺身)
Prep time: 20 min
Total time: 20 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 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

刺身

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.

Ingredients

Fresh

600 g (1 lb 5 oz) salmon, tuna or yellowtail fillet, skin and bones r

Asia
Japan
Fish course
Pescatarian

Method

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