How to Make Sashimi
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How to Make Sashimi
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Sushi and sashimi are two popular items in Japanese restaurants. What are the differences? Are they the same thing? While some people use them interchangeably, they are actually quite different. In this post, you’ll learn everything about these two dishes.
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Ingredients
- 6 oz salmon sushi grade, or another fish (see note, raw
Optional Garnishes
- lemon fresh
- wasabi paste for serving (optional)
- pickled ginger
Instructions
- Lay the fish flat on a clean cutting board. You will be cutting perpendicular to the length of the fish or the spine.
- If there are any bones remaining in the fish, you can grasp them with tweezers and pull them straight out.
- Using a sushi knife or a sharp chef’s knife, cut the fish into strips about ¼-inch thick (or less). Placing your other hand onto the fish to hold it firm. Each should be 2-3 inches long by 1 inch wide to be eaten easily.
- Arrange the strips on a small serving platter (rectangular is traditional). Add optional fresh lemon wedges, wasabi paste and pickled ginger on the side.
- Serve immediately with chopsticks.
Equipments used:
Notes
- Fish: Ask your fishmonger for sushi-grade salmon or another sushi-grade fish they’d recommend, checking it arrived that day to ensure freshness. The skin and bones should all have been removed and the fillet should be of uniform size. Other popular options are: tuna (maguro), yellowtail (hamachi), fluke (hirame), mackerel (saba), halibut (ohyo), taco (octopus).
- Note: the USDA does not recommend consuming raw fish due to the risk of foodborne illness; therefore, if you do so, it’s crucial to seek out fresh fish from a reputable shop.
- Storage: Do not make sashimi ahead of time or store it for longer than about 15 minutes, as bacteria grows quickly on fish without refrigeration.
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