Description
Making restaurant-quality sashimi at home needs precision and the right technique. This recipe will help you create beautiful sashimi plates that match your favorite Japanese restaurant’s quality.
Fresh sashimi-grade fish becomes elegant, paper-thin slices perfect for a sophisticated appetizer or main course. The recipe shows you the classic hira-zukuri (rectangular slice) technique that works best with salmon, tuna, and kingfish.
Ingredients
Scale
- 1 pound sashimi-grade fish (salmon, tuna, or kingfish).
- Garnishes:
- Shredded daikon radish (tsuma).
- Wasabi.
- Pickled ginger (gari).
- Shiso leaves (optional).
- For Serving:
- Premium soy sauce.
- Small serving bowls.
Instructions
- Preparation:
- Pat the fish dry with paper towels.
- Chill your knife and cutting board.
- Prepare garnishes and accompaniments.
- Cutting Technique:
- Position fish skin-side down.
- Start from the right side if you’re right-handed.
- Draw knife from base to tip in one vertical stroke.
- Make slices 0.5 to 1 centimeter wide.
- Garnish Preparation:
- Cut daikon radish into fine julienne strips.
- Soak in cold water for 15 minutes.
- Drain and pat dry before serving.
- Plating:
- Place slices with even thickness.
- Create a daikon mound behind sashimi.
- Add wasabi and ginger on the side.
- Serve with small dish of soy sauce.
Notes
- Your knife must be very sharp for clean cuts.
- Keep slice thickness consistent for proper texture.
- Serve immediately for best freshness.
- Don’t mix wasabi directly into soy sauce.
- Large fish taste better after their muscles relax overnight.
- Keep your fish really cold until serving and always follow proper food safety practices with raw fish. Each portion should be about 15-20g per piece for a perfect serving size.
- Prep Time: 30 minutes
- Category: Seafood
- Method: Raw
- Cuisine: Asian