Sashimi (Sliced Raw Fish) | CookOS

Sashimi (Sliced Raw Fish)

Name: Sashimi (Sliced Raw Fish)
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: Fresh sashimi-quality fish (tuna, salmon, kingfish, snapper, etc.); Soy sauce for dipping; Wasabi (Japanese horseradish); Daikon radish for julienne garnish; Perilla leaves (optional garnish); Cucumber (optional garnish); Carrot (optional garnish)

Sashimi is sliced raw fish served without rice, requiring sashimi-grade fish and precise knife technique to achieve clean, elegant slices that highlight the fish's texture and flavor.

🌍Japanese 🥗Gluten-Free 🥗Pescatarian 🏷️Sashimi 🏷️Raw fish 🏷️Seafood Tuna

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Total

30 min

Servings

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Japan Recipetineats

Ingredients

Fresh sashimi-quality fish (tuna, salmon, kingfish, snapper, etc.)
Soy sauce for dipping
Wasabi (Japanese horseradish)
Daikon radish for julienne garnish
Perilla leaves (optional garnish)optional
Cucumber (optional garnish)optional
Carrot (optional garnish)optional

7 Ingredients

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Instructions

1
Ensure fish is sashimi-quality and extremely fresh
2
Cut fish fillet into rectangular blocks about 3cm x 4cm if needed, ensuring grain runs horizontally
3
For hirazukuri (rectangular slice): Start from right side if right-handed, slice perpendicular to grain at 7-10mm thickness for soft fish like tuna
4
For sogigiri (shaving cut): Start from left side, place knife at 45-degree angle for firm white fish, slice thinner than hirazukuri
5
Draw knife from base to tip in one smooth motion for clean cuts
6
Prepare garnish by julienning daikon into thin strands, soak in ice water then squeeze dry
7
Arrange sashimi pieces in small groups on plate with daikon garnish underneath
8
Add perilla leaves and other garnishes for color
9
Serve with small dish of soy sauce and wasabi
10
Eat immediately while fresh

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Tips & Notes

Pro tips

Use a very sharp knife and keep it wet or damp between cuts—this prevents tearing and creates clean, polished surfaces that enhance presentation.
Slice at a 45-degree angle to the grain for optimal texture contrast and visual appeal on the plate.
Keep all fish, plates, and serving surfaces chilled until the moment of service to maintain freshness and flavor.
Buy the freshest sashimi-grade fish possible and consume within 24 hours of purchase for best quality.

Substitutions

Tuna → Salmon, kingfish, or snapper (each has distinct flavor profiles and color)
Daikon radish → Cucumber or julienned carrot (lighter color contrast, milder flavor)

Storage & make-ahead

Sashimi must be consumed within 1-2 hours of slicing; keep on ice in the refrigerator and do not freeze after slicing.

Equipment

yanagiba or sashimi knife (single-beveled, 10-12 inches) · sharp chef's knife (alternative) · cutting board · ice or cooling bed for plating

Common Questions

What is sashimi-grade fish and where do I buy it?

Sashimi-grade fish is flash-frozen to kill parasites and sourced from reputable fishmongers or Japanese markets. Ask your fishmonger explicitly for sashimi-grade tuna, salmon, or snapper.

What knife should I use for slicing sashimi?

A long, sharp, single-beveled yanagiba (sashimi knife) or a very sharp 10-inch chef's knife works best. The blade must be kept wet and clean between slices for clean cuts.

How thick should sashimi slices be?

Slice at a slight angle (45 degrees) to the fish grain, aiming for 1/4 to 3/8 inch thick slices. Thicker cuts showcase texture; thinner slices are more delicate.

Can I make sashimi ahead of time?

Slice sashimi no more than 1-2 hours before serving and keep it on a bed of ice in the refrigerator to preserve freshness and texture.

Is sashimi safe to eat raw?

Yes, if the fish is certified sashimi-grade, meaning it has been frozen to -4°F for 7 days or -31°F for 15 hours to eliminate parasites. Never use regular grocery store fish.