Sashimi Recipe
Japanese · Main course · 20 min total
Sashimi is a Japanese delicacy of thinly sliced raw fish served with soy sauce, wasabi, and pickled ginger. This recipe provides tips for selecting and slicing the freshest fish.
20
min prep
min prep
2
servings
servings
200
kcal/serving
kcal/serving
Ingredients
- 8 oz sushi-grade salmon or tuna
- 1 tablespoon soy sauce
- 1 teaspoon wasabi paste
- 1 tablespoon pickled ginger
- 1/2 cup daikon radish, julienned
- 1 sheet nori, cut into thin strips (optional)
- Shiso leaves or lettuce for garnish
Instructions
- Place the fish in the freezer for 15 minutes to firm up, making it easier to slice.
- Using a sharp knife, slice the fish against the grain into pieces about 1/4-inch thick.
- Arrange the slices on a plate in a single layer.
- Serve with small bowls of soy sauce, wasabi, and pickled ginger.
- Garnish with daikon radish, nori strips, and shiso leaves.
Tips
- Always use sushi-grade fish from a reputable source.
- Keep the fish chilled until serving.
- Slice the fish just before serving for best texture.
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