Sashimi

Name: Sashimi
Prep time: 30 min
Total time: 30 min
Yield: 5
Ingredients: Sea bass (sea bass) frozen 5.25 oz; Tuna frozen, cleaned, and trimmed 5.25 oz; Salmon slaughtered, cleaned, and trimmed 5.3 oz; Soy sauce to taste; Wasabi to taste; Wasabi (kizami) to taste; Daikon radish to taste; Wakame seaweed 1 tbsp

it de fr es br

Lactose Free

Difficulty: Average
Prep time: 30 min
Serving: 5
Cost: High

PRESENTATION

Recipe by
Sai Fukayama

Sashimi is just one of those dishes that captures the essence of Japanese cuisine. Really, it’s all about the purest expression—with its elegant presentation and those tender slices. Unlike sushi, there's no rice. Nope, just beautifully arranged pieces of the freshest seafood. And look, when it's presented on a plate or in a bowl, it seriously feels like art. The sashimi recipe might follow some specific guidelines, but honestly, the magic is in the moist texture and the precision of the slicing. Gotta slice against the grain, always. This is about honoring the fish—and those who skillfully catch it at its peak.

In places like Kanazawa or the old Tokyo market, picking the right sashimi ingredients and mastering those cuts is crucial. Visual appeal? Oh yeah, that's big, with colors and delicate touches like shredded daikon, shiso leaves, or maybe a small flower. Inspired by masters like chef Sai Fukayama, who aim for harmony and beauty in every bite.

Exploring how to make sashimi? It’s more than just slicing fish. And really, each cut is deliberate. Thin and almost see-through, meant to give you that melt-in-your-mouth, silky sensation. While classics like tuna sashimi and salmon are super popular, selections change based on what's freshest that day. The sashimi preparation involves choosing ultra-fresh fish—sometimes chefs even age it for extra flavor, like in top spots across Japan. And the dipping sauces? They're pretty simple, often just soy sauce and wasabi. They enhance the flavors instead of masking them.

Fans love the dish's clean taste. There's a hint of sweet or briny aftertaste that just lingers. With a perfect sashimi dipping sauce, each bite feels special. You get to really savor the core of the sea. Though it looks fancy, it's all about enjoying the finest ingredients in their purest, most delicate form. Whether you're a seasoned fan or trying it for the first time, sashimi offers a genuine taste of Japan's rich culinary heritage. Honestly, it’s a dish to appreciate again and again.

INGREDIENTS

Sea bass (sea bass) 5.25 oz (150 g) - frozen

Tuna 5.25 oz (150 g) - frozen, cleaned, and trimmed

Salmon 5.3 oz (150 g) - slaughtered, cleaned, and trimmed

To accompany: Soy sauce to taste; Wasabi to taste; Wasabi to taste - (kizami); Daikon radish to taste; Wakame seaweed 1 tbsp (15 g)

Preparation

How to prepare Sashimi

For the sashimi, we start with cleaning the sea bass. We got it already gutted, headless, and scaled. To obtain the 5 oz of sea bass needed for the recipe, you can purchase a fillet or take the necessary part from the sea bass as follows: after removing the head, gutting, and scaling the fish, turn the fish's belly towards you and cut so as to reach the tail, following the central bone 1. Then proceed with a cut along the fish's back, above the fin 2. Then place the fish's tail to your right and make the same cut above the fin, from the tail towards the head. Cut to the base of the tail to obtain a fillet 3.

Turn the sea bass with the flesh resting on the cutting board and make the same cut to also obtain the second fillet 4. Clean the top fillet by removing the outermost part 5, remove any bones with tweezers if present 6.

Remove the skin by sliding the blade between the flesh and the skin itself, starting from the tail 7 8. Pass the fillet in a bowl with water, ice, and fine salt 9, rub it gently with your hands to remove excess fat.

Carefully blot with a dry disposable cloth 10. Now you can cut 10 slices of sea bass, each about 0.5 oz. You will need to cut diagonally, against the grain 11. Also cut 10 slices from the tuna 12

and from the salmon fillet, always slices of the same thickness and weight 13 14. For each serving plate, you can place 2 slices of each type of fish on the daikon. Also on each serving plate, you can add fresh wasabi, kizami wasabi, and wakame seaweed. Your sashimi is ready to be consumed immediately 15.

Storage

Sashimi should be consumed as soon as it's ready.

Recommendation

You can enrich the sashimi plate with 0.5 oz of wakame seaweed soaked in 4 cups of cold water for 4 minutes.

You can cut the daikon in half, slice it, and then into strips.

Also add freshly grated wasabi and kizami wasabi.

You can vary the types of fish: bream, octopus, crustaceans, salmon roe... the rule is always to create a colorful and aesthetically pleasing plate, which is obviously also good!

For Safe Consumption of Raw, Marinated, or Lightly Cooked Fish

Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze it for at least 96 hours at 0°F in a domestic freezer marked with 3 or more stars, as per Ministry of Health guidelines.

For the translation of some texts, artificial intelligence tools may have been used.