Sashimi

Sashimi

Sashimi

Pristine slices of raw fish and seafood — salmon, tuna, yellowtail — served simply with wasabi and soy sauce.

Cuisines

Japanese

Best for

Lunch Dinner

Build a full meal around Sashimi

Get a matched combo of sides and accents

Recipe

Prep: 15 min 2-3 servings

Ingredients

Tuna 200 grams Tuna , fresh sashimi-grade
Salmon 200 grams Salmon , fresh sashimi-grade
soy sauce 1 tablespoon Soy sauce
Wasabi 1 teaspoon Wasabi , paste
Ginger 1 tablespoon Ginger , pickled
Daikon Radish 1 tablespoon Daikon Radish , freshly grated
Shiso Leaf 1 Shiso Leaf , optional

Instructions

  1. 1 Ensure your fish is fresh and of sashimi-grade quality.
  2. 2 Using a sharp knife, slice the tuna and salmon into thin, even pieces, about 1/4 inch thick.
  3. 3 Arrange the fish slices neatly on a chilled plate.
  4. 4 Place a small mound of freshly grated daikon radish on the side of the plate.
  5. 5 Add a small portion of pickled ginger and a dollop of wasabi paste beside the fish.
  6. 6 If using, place a shiso leaf under the fish slices for added aroma and presentation.
  7. 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.