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
- 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