Sashimi is made of fresh fish sliced into thin bite-sized pieces. People usually serve sashimi with a variety of fresh vegetables and other ingredients to accent the color and taste of the fish. If you want to make your own sashimi at home, start by buying fresh fish at a fishmonger.
Ingredients
- 110 grams of fresh salmon
- 110 grams of fresh tuna
- 110 grams of fresh yellow tail fish
- 1 bunch cilantro, washed and chopped
- 1 tbsp. (15 ml) sesame oil
- 1 white radish
- 1 whole cucumber
- 1 whole carrot
- 250 grams of sushi rice (optional)
- 1/4 avocado
- Half a fresh lemon
- 4 shiso leaves
- 1.5 cm wasabi
- 60 ml soy sauce
Step
Part 1 of 3: Choosing Sashimi Ingredients
Step 1. Buy 110g each of salmon, tuna and yellowtail
You have to use really fresh fish to make sashimi. Go to the fish market and buy sushi-quality tuna, salmon, or yellowtail. Don't choose fish that isn't safe to eat raw!
- If you don't have a fish market in your area, go to a supermarket that sells fresh seafood, or ask the grocery store clerk if they have fresh, milky fish. Keep in mind that this means the fish has been frozen to kill parasites.
- Tell the salesperson or grocery store clerk that you want to make sashimi, and ask them to cut the fish into sashimi cubes. This way, you will only buy what is needed to make sashimi.
Check the following to choose fresh fish:
skin that moist and shiny
Meat taste hard when touched
Have the smell of the sea
Step 2. Use fresh vegetables to accompany the sashimi
Sashimi is usually served with raw vegetables to complement the taste of fresh fish. When buying fish, also buy some fresh vegetables. Some good options include:
- White radish
- Cucumber
- Carrot
- Avocado
- shiso leaves
Step 3. Select the condiments to be used for sashimi
You can enjoy the sashimi as is, or season the fish with some condiments for added flavor. Some good condiments include:
- Slice of lemon
- Pickled ginger
- Wasabi
- Soy sauce
Step 4. Cook 250 grams of sushi rice to serve with sliced sashimi
Rice is not a must for sashimi, but it makes an ideal side dish. Cook the rice according to the directions on the package, and let it cool before you use it. Shape the rice into a ball with a size of 3 cm.
If you want, you can season the rice with 1 tsp. (5 ml) rice vinegar, tsp. (3 grams) salt, and tbsp. (12 grams) sugar. You can also cook rice as is, without seasoning
Part 2 of 3: Slicing Fish for Sashimi
Step 1. Use a very sharp knife
In order to properly slice sashimi, the knife must be razor sharp. Use the sharpest knife you have or sharpen the knife before slicing sashimi.
Do not use a serrated knife because it can tear and tear the fish. Try to slice the fish in 1 motion and keep the edges smooth
Step 2. Cover the tuna blocks with sesame oil and coriander leaves, and heat briefly
This is optional, but can improve the taste of the fish. Spread sesame oil on the outside of the tuna fillet, then press the flesh over the chopped cilantro. Heat a nonstick skillet over high heat, then place the tuna in the skillet. Cook the tuna on one side for 15 seconds before you flip the meat over to cook the other side.
- Keep turning the tuna blocks and cooking for about 15 seconds on each side until all four sides are cooked through. After that, take the tuna blocks out of the pan and place them back on the cutting board.
- If you wish, you can also do this with salmon and yellowtail, or just grill the tuna.
If you don't like the taste of raw fish, cook the fish until it's really cooked. However, the resulting sashimi becomes less authentic.
Step 3. Slice the fish into 0.5 to 1.5 cm pieces
Place blocks of raw or grilled fish on a clean cutting board. Next, cut the fish block into several slices. Slice the fish straight in one motion. Keep doing this until the whole fish is cut.
- If cutting salmon, hold the knife at a 45-degree angle from the cutting board. Next, slice the fish toward the cutting board at that angle so that the slices are slightly angled. Cut the fish in the direction of the grain so that each slice will have transverse stripes.
- Don't slice the fish back and forth! This can tear the meat and deform the slices. If the knife isn't sharp enough to slice the fish in one fell swoop, sharpen the knife first or get a new one.
Step 4. Arrange the fish cutlets in one overlapping row
Once cut into slices, place the fish in the blooming pile. The fish slices will look like overlapping playing cards or dominoes.
Do this for all types of fish
Part 3 of 3: Arrange Sashimi on the Plate
Step 1. Grate the radish, cucumber and carrot
To do this, you can use a cheese grater. Place the grated vegetables in a bowl or plastic bag and store them in the refrigerator until ready to use. Place 1 pile for each type of grated vegetable you want to use on the plate.
- If using only 1 type of vegetable, place it in the center of the plate.
- If using 2 or more vegetables, arrange the vegetables in a row in the center of the plate.
Use a decorative sushi plate to serve sashimi. You can also use wooden cutting board to serve sashimi in a simple way.
Step 2. Slice the lemon, cucumber, and avocado in about 0.5 cm size
Cut the lemon, cucumber and avocado into very thin slices. Next, arrange everything evenly and place in front of the grated vegetables.
Set the color of each material to contrast with the others. For example, you could place salmon next to radishes, avocado slices next to grated cucumber, and grated cucumber next to grated carrots
Step 3. Place the sashimi slices on top of the grated vegetables
Once the vegetables and other ingredients are well-arranged, it's time to arrange the sashimi slices on a plate. Position the sashimi slices in the middle of the other ingredients, that is, between the grated vegetables and other toppings.
- Consider the color of the fish flesh when deciding where to place it. For example, you can place red tuna on white radishes, orange salmon on top of cucumber slices, and white yellowtail on top of grated carrots.
- If you are serving the sashimi slices on top of the rice balls, place the sashimi slices on top of each ball. You can also leave the rice separate and combine the rice and fish slices when eating it.
Step 4. Add ginger, shiso leaves, and wasabi if desired
This is a traditional condiment that can be added to a sashimi plate. Place these condiments along the edges of the sashimi slices so they can be picked up easily.
For example, place wasabi next to lemon wedges, pickled ginger next to avocado, and shiso leaves next to cucumber slices
Step 5. Pour 60 ml of soy sauce into a small bowl
Soy sauce is a traditional condiment of sashimi. Pour the soy sauce into a small bowl and place the bowl on the edge of the sashimi plate for easy access.
