Sashimi
Pristine slices of raw fish and seafood — salmon, tuna, yellowtail — served simply with wasabi and soy sauce.
Cuisines
Japanese
Best for
Lunch
Dinner
Recipe
Prep: 15 min
2-3 servings
Ingredients
| 200 grams | fresh sashimi-grade tuna |
| 200 grams | fresh sashimi-grade salmon |
| 1 tablespoon | soy sauce |
| 1 teaspoon | wasabi paste |
| 1 tablespoon | pickled ginger |
| 1 tablespoon | freshly grated daikon radish |
| 1 | shiso leaf (optional) |
Instructions
- 1 Ensure your fish is fresh and of sashimi-grade quality.
- 2 Using a sharp knife, slice the tuna and salmon into thin, even pieces, about 1/4 inch thick.
- 3 Arrange the fish slices neatly on a chilled plate.
- 4 Place a small mound of freshly grated daikon radish on the side of the plate.
- 5 Add a small portion of pickled ginger and a dollop of wasabi paste beside the fish.
- 6 If using, place a shiso leaf under the fish slices for added aroma and presentation.
- 7 Serve immediately with soy sauce on the side for dipping.
Tips
Always use the freshest fish possible and keep it chilled until serving. A sharp knife is essential for clean, precise cuts.