Sashimi (Sliced Raw Fish)
A comprehensive guide to making sashimi - sliced raw fish with no cooking involved. Covers proper slicing techniques, knife selection, garnishing, and presentation of fresh sashimi-quality fish.
A comprehensive guide to making sashimi - sliced raw fish with no cooking involved. Covers proper slicing techniques, knife selection, garnishing, and presentation of fresh sashimi-quality fish.
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Ensure fish is sashimi-quality and extremely fresh
Cut fish fillet into rectangular blocks about 3cm x 4cm if needed, ensuring grain runs horizontally
For hirazukuri (rectangular slice): Start from right side if right-handed, slice perpendicular to grain at 7-10mm thickness for soft fish like tuna
For sogigiri (shaving cut): Start from left side, place knife at 45-degree angle for firm white fish, slice thinner than hirazukuri
Draw knife from base to tip in one smooth motion for clean cuts
Prepare garnish by julienning daikon into thin strands, soak in ice water then squeeze dry
Arrange sashimi pieces in small groups on plate with daikon garnish underneath
Add perilla leaves and other garnishes for color
Serve with small dish of soy sauce and wasabi
Eat immediately while fresh
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