Sashimi (Sliced Uncooked Fish) – RecipeTin Japan


Sashimi (Sliced Uncooked Fish) is a dish of sliced uncooked fish, and is an easy dish with no cooking concerned. It simply requires slicing. All you want is a contemporary fish, soy sauce, and wasabi (Japanese horseradish). There are a few guidelines for slicing the fish fillet, however when you get the concept, it’s really easy to make Sashimi.

Hero shot of Sashimi plate.

Japanese individuals say that the majority the fish you catch you possibly can eat as Sashimi. The perfect Sashimi is the fish you simply caught within the sea. You fillet, slice, and serve it on the spot. Nothing can beat Sashimi made like this!

Until you possibly can catch a fish your self, you have to purchase contemporary sashimi high quality fish to eat it uncooked. Some fish on show at fish retailers might need a observe to say that it’s OK for Sashimi. In any other case, ask the store if the fish is OK to eat uncooked.

In recent times, Sashimi has turn out to be so widespread in Australia which you could purchase a suitably formed block of fillet to slice for Sashimi at fish retailers. It’s generally sliced already, or the store will slice the block for you.

Essentially the most generally obtainable sashimi high quality fish the place I reside is tuna, salmon, and kingfish. I generally discover deep sea bream or trevally in some fish retailers. If I am going to the Sydney Fish Market, I may additionally discover different sashimi high quality fish corresponding to yellowtail/horse mackerel, snapper, flounder, and swordfish, and so on.

Tuna, salmon, and kingfish sashimi.

From left to proper: tuna Sashimi, salmon Sashimi, kingfish Sashimi.

The thickness and the dimensions of Sashimi (Sliced Uncooked Fish)

Once I purchase a block of sashimi high quality fillet I slice it myself, as a result of fish retailers slice it too thinly. Relying on the kind of fish meat, it is best to slice the fillet into totally different thicknesses so to get pleasure from not solely the style of the Sashimi but in addition its texture.

Within the case of tuna and different mushy flesh fish, the very best thickness of a slice to eat as Sashimi is about 7-10mm/¼-⅜”. Any thinner than that won’t provide the texture of the meat (that’s why I don’t purchase sliced sashimi!). If the slice is way thicker, the agency and bouncy texture turns into an excessive amount of and the feel of the flesh stays in your mouth.

If you’re making Sashimi out of agency white flesh fish corresponding to snapper, it’s higher to slice it thinner. To simply slice a block of fish fillet thinly, I take advantage of the ‘sogigiri‘ (削ぎ切り, shaving lower) technique. The following part describes alternative ways of slicing a fish fillet.

Dipping a piece of salmon sashimi in soy sauce.

The typical weight of Sashimi is 15-20g/0.5-0.7oz per piece. So, when you’ve got a 100g/3.5oz tuna block, you’ll slice it into 5-6 items. If the fish has a agency flesh, the burden of a slice is much less since you slice it thinly.

Course of Grains is necessary to make Sashimi (Sliced Uncooked Fish)

When making Sashimi, the fish fillet needs to be lower perpendicular to the path of the backbone. Because of this you’ll lower the flesh throughout the grain to make sure that every bit of Sashimi shouldn’t be stringy.

Within the case of a block of fish meat that’s already filleted for Sashimi, the oblong fillet often has the fitting grain path so to merely slice the block.

But when your sashimi high quality fish fillet is a block just like the picture under, then you’ll have to lower the meat into a few 3cm x 4cm/1¼” x 1½” rectangular block (see the traces on picture under) then flip it 90 levels so the grain runs horizontally to the chopping board. You might solely get few slices out of every block, however in complete it is best to have loads of sashimi slices.

Cutting large block of tuna to sashimi.

If you’re making Sashimi out of a facet of salmon, halve it alongside the spine to make two lengthy slim blocks. It’s simpler to make sashimi slices from the dorsal facet of fillet as a result of the fillet has the sufficient thickness. However the stomach facet of fillet is fattier and richer in flavour.

The identical technique of chopping a sashimi block from salmon applies to snapper, kingfish, and bonito. If the fish is small, like yellowtail/horse mackerel, you’ll use the entire facet of fish to make sashimi slices.

Slicing Sashimi

Sashimi knife

Earlier than explaining alternative ways of slicing sashimi, let’s discuss a particular Japanese knife crafted for Sashimi. There are numerous sorts of knives particularly made for Sashimi. Essentially the most generally used Japanese sashimi knife known as ‘yanagi ba bōchō‘ (柳刃包丁), which implies willow blade knife.

It’s a skinny and lengthy knife the place the identify ‘yanagi‘ (柳, willow) got here from. The blade of yanagi is angled solely on one facet (the fitting facet for proper handers) and the opposite facet has no angle.

Japanese Sashimi kife called yanagiba bōchō.

This single bevelled blade lets you make a clear straight lower to the fillet from the facet with no angle, whereas letting the sliced piece simply come off the blade due to the angle.

That is the rationale why the right-hand facet of the blade ought to have an angle if you’re a proper hander. If you’re a left hander, you have to purchase a yanagiba bōchō with the angled blade on the left.

In case you don’t have a Japanese sashimi knife, use a knife with a skinny and lengthy blade.

Hirazukuri (Rectangular Slice)

There are alternative ways of slicing or chopping a fish fillet to make Sashimi. However I often use solely two widespread slicing strategies, until you’re making tataki, e.g. Japanese-style Kingfish Tartare (Kingfish Tataki).

The hirazukuri (平作り, rectangular slice) is the usual lower for a lot of the Sashimi you will notice in eating places. Place a block of fillet on a chopping board in the way in which that the grain runs horizontally, i.e., path of the spine horizontally.

If you’re a proper hander like me, begin from the fitting facet. The right method of slicing the fillet is to attract your knife from its base to the tip in a single go. Pulling the knife this fashion will guarantee a clear lower. Don’t slice a sashimi piece by pulling and pushing your knife. Tilt the knife to the fitting barely to take away the slice from the knife.

Sashimi is a simple dish – no cooking, just slicing. All you need is fresh fish, soy sauce and wasabi (Japanese horseradish). There are a couple of rules for slicing the fish fillet but once you get it, it’s so easy.

Sogigiri (Shaving Reduce)

The opposite technique of slicing is sogigiri (そぎ切り, shaving lower). You employ this technique for chicken fish that has agency, skinny flesh corresponding to snapper and flounder.

Sogigiri begins from the left facet for the fitting hander, and also you place a knife at an angle, say 45 levels from the vertical place of the knife. If the fillet may be very skinny, you might tilt the knife extra to make a wider slice.

Firstly, you have to take away the highest left nook of the fillet to make the required angle of the lower. I usually put this finish bit into my mouth to style. 😋 Place the fingers of your left hand on the angled floor of the fillet and draw the knife to slice. Drawing the knife from the bottom to the tip with a clean movement is extra important in sogigiri than hirazukuri to make a clear lower.

The thickness of the slice can fluctuate however it’s often thinner than hirazukuri slices. Flip the knife in direction of the left to take away the slice from the knife. If the slice may be very skinny, you might want your hand to take away the slice from the knife.

Within the picture under, I used a block of kingfish fillet to display hirazukuri (prime) and sogigiri (backside).

Sashimi is a simple dish – no cooking, just slicing. All you need is fresh fish, soy sauce and wasabi (Japanese horseradish). There are a couple of rules for slicing the fish fillet but once you get it, it’s so easy.

Once you slice the fillet very thinly to 2mm/⅛” thick or much less, it turns into ususzukuri (薄造り, paper skinny slice). Pufferfish/blowfish Sashimi is legendary for usuzukuri. Paper skinny slices are organized radially on a plate with minimal overlaps so to see the sample and the color of the plate. See the fantastically offered blowfish Sashimi within the picture under.

Beautifully plated blowfish usuzukuri on a plate.

Plating Sashimi (Sliced Uncooked Fish)

There are not any guidelines to the way in which Sashimi needs to be offered. However I discover that grouping just a few slices of sashimi collectively and putting a number of teams on the plate is one of the best ways to current it. When you’ve got totally different sorts of Sashimi on a plate, every group ought to have the identical form of fish.

Top-down photo of Sashimi plate.

From prime proper clockwise: tuna, snapper, salmon, kingfish.

Generally Used Garnish to go together with Sashimi

Virtually with out exception, a plate of Sashimi comes with sashimi items and a few garnishes. These garnishes are collectively referred to as ‘tsuma‘ (つま or 褄), which implies edge, referring to one thing that’s added to the sting of Sashimi.

Sashimi garnishes - julienned daikon, perilla, and wasabi paste.

From left clockwise: Julienned daikon, perilla leaves, wasabi in a tube.

Essentially the most used tsuma is finely julienned daikon. The standard thickness of every strand is about 0.5mm/1⁄64″ however for house cooking, it may be 1-2mm/1⁄32-3⁄32″ thick.

There’s a particular method of constructing daikon tsuma utilizing a knife, however it is rather technical and time consuming until you’re a skilled. So, I take advantage of a julienne slicer or a peeler to make daikon tsuma. My julienne slicer makes about 2mm thick julienned daikon. If I need thinner daikon tsuma, I peel daikon to make skinny strips, then I lower the strips into skinny strands with a knife.

Place the julienned daikon strands in ice water to make them crisp, then squeeze water out earlier than serving.

Different widespread tsuma consists of perilla leaves, wakame seaweed, julienned cucumber, and julienned carrot.

Tsuma not solely makes the Sashimi look vibrant and fairly, it additionally provides you different advantages. Daikon cleanses your palate and perilla provides a refreshing flavour to the Sashimi when eaten collectively. Julienned daikon can take in moisture from the Sashimi. By putting daikon underneath the sashimi items, you possibly can stop your Sashimi from turning into watery and hold it contemporary.

Showing how to plate sashimi with daikon and perilla.

Plating Sashimi with daikon and perilla leaves as garnish.

Historically a number of small mounds of julienned daikon are positioned on the plate and a few sashimi items are positioned between the daikon mounds. When the Sashimi is only a chicken fish, I take advantage of julienned carrots or cucumbers along with the daikon so as to add some colors to the dish.

Serving Sashimi (Sliced Uncooked Fish)

Sashimi is served with a small plate of soy sauce to dip in and wasabi. In my picture, you possibly can see the wasabi served in a bit of container made with cucumber, which provides an additional contact to the Sashimi plate. I made it by shaving the tip of the cucumber like shaving a pencil. In case you shave it barely greater than the complete spherical of the cucumber, it provides you with an overlap to safe the cone form.

Showing how to make a little wasabi container with cucumber.


Initially printed in January 2017, up to date in April 2024 to enhance contents with new images.



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