How to cook Japanese Raw Sliced Fish (Sashimi)
- 1 pound very fresh sashimi-grade tuna (salmon, snapper, whiting, yellowtail, sea bass, halibut or sole)
- Japanese soy sauce, to serve
- Wasabi, to serve
- 1 carrot, peeled, for garnish
- 1 daikon, peeled, for garnish
- Use a very sharp, flat-bladed knife to remove any skin from the fish. Place the fish in the freezer. Chill until the fish is just firm enough to be cut thinly and evenly into slices, about 1/4 inch in width. Cut the fish with an even motion, taking care not to saw.
- Arrange the sashimi pieces attractively on a platter and serve with Japanese soy sauce and wasabi.
- Use a zester to scrape carrot and daikon into long fine strips or, alternatively, cut them into fine julienne strips.
- Garnish with the carrot and daikon.
The Japanese Raw Sliced Fish (Sashimi) recipe very easy to prepare and so good!
In Japanese cuisine, sushi is vinegared rice, usually topped with other ingredients, including fish (cooked or uncooked) and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish by itself, or even any fresh raw-seafood dishes. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component. The word sushi itself comes from an outdated grammatical form of a word that is no longer used in other contexts literally, sushi means "it's sour."
This recipe for Japanese Raw Sliced Fish (Sashimi) serves/makes: 4
The Japanese Raw Sliced Fish (Sashimi) recipe is adopted from The Japanese Cooking for the American Table.
Main Ingredient: Tuna
Preparation Method: Marinated/Uncooked