How to Make Sashimi? An In-Depth Beginner’s Guide

Sashimi is a must-have sushi ingredient. Exquisitely sliced fresh salmon and tuna are must-haves when we enjoy sushi. And, you know what? It’s time to tell you my secrets now that I’ve perfected the art of cooking sashimi at home! Prepare to enhance your sushi game and dazzle your taste buds. With this definitive guide, you’ll learn how to make sashimi in the comfort of your own home. Improve your sushi skills now, from picking the ideal fish to plating like a pro.

How to Make Sashimi?

Sashimi is prepared by slicing fresh fish into small, delicate pieces. Sashimi is frequently plated with a range of fresh vegetables and other accompaniments to highlight the fish’s flavors and colors. Visit your neighborhood fresh fish store to begin making your own gourmet sashimi at home! So let’s see what you need to make delicious sashimi from fresh fish.

Ingredients

• 4 oz (110 g) of fresh salmon
• 4 oz (110 g) of fresh tuna
• 4 oz (110 g) of fresh yellowtail
• 1 tablespoon (15 mL) of sesame oil
• 1 bunch of cilantro, rinsed and chopped
• 1 daikon radish
• 1 whole carrot
• 1 whole cucumber
• 8 oz (230 g) of sushi rice (optional)
• 1/2 of a fresh lemon
• 1/4 of an avocado
• 1 0.5 in (1.3 cm) ball of wasabi
• 4 shiso leaves
• 2  fl oz (59 mL) of soy sauce

How to Choose Your Sashimi Ingredients?

First, let’s explore how to choose the ingredients for sashimi.

Purchase Sushi Grade Salmon, Tuna, and Yellowtail

Sashimi requires very fresh seafood. Buy sushi-quality yellowtail, tuna, or salmon from a fish market. Never purchase fish that isn’t deemed safe to consume uncooked!

• If there is no fish market in your area, go to an Asian market with a seafood counter. You can also ask the personnel at your grocery store’s fish counter if they have any sushi-grade fish available. Remember that this typically signifies that the fish was previously frozen to kill any parasites.
• Inform the fishmonger or fish counter staff that you are making sashimi and request that they chop it into a sashimi block. So you just need to buy what you need to make it.

The freshness of the fish you select will have a significant impact on the quality and flavor. The following advice will help you choose the ideal fish for your sashimi:

• Look for eyes that are bright and clear, not sunken or foggy.
• Check the gills. It should be a vivid red color.
• Examine the skin. The fish’s skin should be glossy and metallic in appearance.
• Try to smell the fish. The fragrance of fresh fish should be gentle and pure, like the ocean.
• If possible, purchase fish from reputed fishmongers or marketplaces known for their high-quality seafood.

Choose Fresh Vegetables

To enhance the flavors of the fresh fish, sashimi is sometimes served with a variety of raw, fresh vegetables. When you buy the fish at the market, pick up some fresh, entire vegetables. Among the better choices are:

• Daikon radish
• Cucumber
• Carrots
• Avocado
• Shiso leaves

Select Condiments to Flavor the Sashimi

You have the option of eating your sashimi raw or flavored with seasonings. Among the better choices are:

• Lemon slices
• Pickled ginger
• Wasabi
• Soy sauce

Cook Sushi Rice

While not required, rice is a good accompaniment to sashimi. Follow the directions on the package to cook the rice. Before using, allow the rice to cool fully. Shape the rice into balls that are 1 inch (2.5 cm) in size.

• If preferred, you can add 1 teaspoon (5 mL) of rice vinegar, ½ teaspoon (3 g) of salt, and ¾ tablespoon (12 g) of sugar to the rice, or you can leave it unseasoned.

Fish Cutting Techniques for Sashimi Slices

It’s crucial to become proficient at cutting or slicing when making sashimi. Your dish’s flavor, texture, and overall presentation can all be significantly impacted by how you slice the fish. In this section, we’ll look at the key slicing techniques that every sashimi enthusiast should know.

Get a Very Sharp Knife

To cut sashimi properly, your knife should be razor sharp. If necessary, sharpen a knife before cutting the sashimi, or use the sharpest one you own. Do not use a serrated knife, as this may cause the fish to tear and rip. Keeping the edges as smooth as possible while cutting the fish in a single motion is the aim.

Coat the Tuna Block with Sesame Oil and Cilantro and Sear It

Although it is not required, this is a good method to give the fish some taste. Press the tuna block into the freshly chopped cilantro leaves after coating its outside with sesame oil. Place the tuna on a non-stick frying pan that has been heated to high heat. After 15 seconds of cooking on the first side, turn the block 45 degrees to cook on the second side.

• To ensure that all four sides of the block are done, keep rotating it and cooking it for 15 seconds on each side. After that, take the fish block out of the pan and put it back on the chopping board.
• You can sear just the tuna, or, if you’d like, you can also sear the salmon and yellowtail.

Cut the Fish Into Slices

Place each raw or seared block of fish on a clean chopping board. After that, start slicing a block. To cut the fish, make a single motion. Continue until the fish block is finished.

• Holding the knife at a 45-degree angle to the cutting board, cut the salmon. Then, to make slightly slanted slices, cut the fish down towards the board at an angle. Be sure to cut with the grain so that there are multiple lines on each slice.
• Avoid slicing back and forth across the fish! This could destroy the form of your slices and tear the fish.

Arrange the Slices 

Put the fish on a stack that is slightly fanned out when you have finished slicing it. The slices should look as though they are overlapping one another, resembling a fallen domino or poker card hand. Do this with every kind of fish.

Plating the Sashimi

Hopefully, you have learned more about how to make sashimi from fresh caught fish.

Now let’s explore plating the sashimi.

Shred Daikon Radish, Carrots, and Cucumber

Shred your fresh veggies with a cheese grater. Until you’re ready to use them, keep the shredded vegetables in the fridge in a bowl or plastic bag. Put one pile of each shredded vegetable on the plate.

• Put the vegetable in the middle of the plate if you are just using one kind.
• Arrange the shredded vegetables in a row in the middle of the plate if you are using two or more types.

Slice Lemon, Avocado, and Cucumber

Slice the cucumber, avocado, and lemon very thinly. After that, place these in front of the shredded vegetables, gently splayed out. Make an effort to arrange the pieces such that their colors contrast with each other. For example, arrange the lemon next to the daikon, the avocado next to the shredded cucumber, and the sliced cucumber next to the shredded carrots.

Place the Sliced Sashimi on Top of the Shredded Vegetables

Add the sashimi slices to the platter after you have completed arranging the vegetables and other ingredients in a visually appealing way. The sliced sashimi additions should be positioned halfway between the beds of shredded vegetables.

• When deciding where to put the fish, take its color into account. For instance, you may arrange the orange salmon over the shredded cucumber, the white yellowtail over the shredded carrots, and the red tuna over the white daikon radish.
• If you’re serving your sashimi slices on rice balls, either arrange the sashimi slices on top of each rice ball individually or keep the rice and fish separate and eat each piece separately.

Add Some Extra Ingredients

If desired, add a ball of wasabi, some ginger, and shiso leaves. You can add these conventional condiments to the meal. To make your sliced sashimi complements easily accessible, place these along the edges. Put the pickled ginger next to the avocado, the shiso leaves next to the cucumber slices, and the ball of wasabi next to the lemon slices, for instance.

Pour Soy Sauce Into a Small Bowl

Another classic sashimi condiment is soy sauce. To make dipping easier, put it in a bowl and set the bowl on the sashimi plate’s edge. The sashimi is ready to eat once you’ve added the soy sauce to the plate. Serve it right away!

Sashimi Serving Suggestions

Presentation is crucial when serving sashimi. The following ideas will help you create a sashimi plate that is both aesthetically pleasing and delicious:

Use a Traditional Wooden Platter

Using a wooden plate to serve sashimi gives your presentation a more genuine feel. The wood’s organic hue and texture go well with the fish’s vivid hues.

Arrange the Sashimi Slices Neatly

Make sure that the sashimi slices are arranged neatly and do not overlap. This will make it simple for your guests to use a fork or chopsticks to pick up the slices.

Garnish with Fresh Ingredients

Add some garnishes to your sashimi dish to improve its appearance. A splash of color and freshness can be added with fresh herbs like microgreens, cilantro, or shiso leaves. For extra taste and texture, you can also add thinly sliced green onions or toasted sesame seeds.

Add Decorative Elements

Think of adorning your sashimi dish with decorative items to add a little flair. You can make your sashimi presentation really striking by using edible flowers, thinly sliced radishes arranged in a floral shape, or even carved vegetable sculptures.

Proper Sashimi Etiquette

It is crucial to follow the correct sashimi etiquette in order to completely enjoy the art of sashimi. The following etiquette advice should be remembered:

Use Chopsticks or a Fork

Although chopsticks are generally used to consume sashimi, you can use a fork if you feel uncomfortable using them. Make sure to hold chopsticks carefully and refrain from poking or stabbing the fish with them.

Dip the Fish, Not the Rice

Dip only the fish side, not the rice, into the soy sauce while eating sashimi with it. This guarantees that the soy sauce won’t overpower the delicate flavors of the fish. A tiny bit of soy sauce can also be poured straight onto the fish if you’d like.

Eat in One Bite

Sashimi should be consumed all at once. This enables you to enjoy the blend of flavors and textures to the fullest. Apply a tiny dollop of wasabi to the fish and then bite into it. The mild heat from the wasabi improves the flavor in general.

Respect the Order

It is traditional to consume a platter of sashimi with several different kinds of fish in a specific order. Before going on to the fattier and richer fish, start with the lighter and more delicate ones. By doing this, you can enjoy the flavors to the fullest without overpowering your palate.

Avoid Excessive Soy Sauce

Sashimi’s flavor can be improved by adding soy sauce, but it’s crucial to use just enough. The delicate flavors of the fish may be overpowered by too much soy sauce. Add a little at first, then more if necessary.

How to Make Sashimi Salmon?

Don’t know how to make raw salmon safe to eat? Let’s discover the easy techniques to make salmon sashimi.

• Purchase fresh salmon at your neighborhood grocery store.
• Use a paper towel to pat the salmon dry. After adding one teaspoon of salt per pound, leave it for twenty minutes. You’ll see that water begins to flow out.
• Use running water to rinse the fish.
• Use a paper towel to pat the salmon dry before putting it in a freezer bag.
• To eradicate parasites, freeze salmon for a minimum of seven days at -4°F (-20°C) to a month.
• The fish should be defrosted overnight in the refrigerator before consumption.
• Before eating, remove the salmon from the refrigerator and use a paper towel to pat it dry. Cut into slices and serve. 
• It’s optional to serve the sashimi with avocado, cucumbers, and lemon.

How to Make Sashimi Sauce

Sashimi sauce is also called ponzu sauce or soy-citrus dipping sauce. Making sashimi sauce is easy and brings out the delicate flavors of raw fish. Here’s a simple and authentic way to make it at home.

Ingredients:

• 1/4 cup soy sauce
• 2 tbsp fresh citrus juice (yuzu, lemon, or lime)
• 1 tbsp mirin (or rice vinegar)
• 1 tbsp bonito flakes (optional)
• 1 small piece kombu (optional)
• Optional: grated ginger, daikon, chopped green onion

Instructions:

• Mix soy sauce, citrus juice, and mirin.
• Add bonito flakes and kombu. Let it sit for 30 minutes.
• Strain out solids.
• Serve with sashimi. Add ginger, daikon, or green onion if desired.

Final Words

This is our ultimate guide on how to make sashimi at home. Preparing sashimi at home may be a fun and fulfilling culinary adventure. By using high-quality, sashimi-grade fish and precise procedures, you can make a delicious and visually appealing dish that rivals your favorite restaurant. This tutorial offers all the knowledge you need to get started, regardless of your level of sushi expertise or cooking experience. So gather your ingredients, sharpen your knife, and savor the subtle flavors of homemade sashimi.

Frequently Asked Questions