🧂 Ingredients
- 300 g Sashimi-grade fish (e.g., tuna, salmon, yellowtail)(Ensure the fish is specifically labeled and handled for raw consumption. It should be very fresh, firm to the touch, and have a clean ocean scent.)
- for dipping Soy sauce(Use a good quality Japanese soy sauce, preferably low-sodium if preferred.)
- for serving Wasabi(Freshly grated wasabi is ideal, but high-quality paste or powder mixed with water is acceptable.)
- 4 Shiso leaves(These aromatic Japanese mint leaves add a subtle herbal note and visual appeal.)
- 1/4 medium Daikon radish(For making 'tsuma' (garnish) and adding a crisp, slightly peppery contrast.)
- for serving Pickled ginger (Gari)(Optional, but traditional for cleansing the palate between different types of fish.)
👨🍳 Instructions
- 1
Prepare the Daikon Tsuma: Peel the daikon radish. Using a very sharp knife or a specialized tsuma-kiri (garnish cutter), shave the daikon into extremely fine, thread-like strands. Aim for a delicate, feathery texture. Rinse the daikon threads briefly under cold water to remove excess starch and crisp them up, then gently pat dry with paper towels. Set aside.
⏱️ 10 minutes - 2
Prepare the Fish: Ensure your fish is properly chilled. Using your sharpest knife (a yanagiba or sujihiki is ideal), slice the fish against the grain. Hold the knife at a slight angle and use a single, smooth, drawing motion. Avoid sawing. The thickness of the slices will depend on the type of fish and personal preference, typically ranging from 3-5mm. Aim for clean, even cuts.
⏱️ 10 minutes - 3
Arrange the Platter: On a chilled serving plate, artfully arrange the daikon tsuma to create a bed or a decorative element. Place the sliced fish attractively over or alongside the tsuma. Tuck a shiso leaf strategically between the fish slices or as a garnish. If using pickled ginger, place a small mound on the plate.
⏱️ 5 minutes - 4
Serve Immediately: Present the sashimi platter to your guests. Provide small dipping dishes for the soy sauce and a small mound of wasabi. Instruct diners to add a small amount of wasabi to their soy sauce if desired, or to place a tiny bit of wasabi directly onto the fish before dipping.
💡 Pro Tips
- ✓The absolute freshness and quality of the fish are paramount. Always purchase from a reputable fishmonger and confirm it's suitable for raw consumption.
- ✓A razor-sharp knife is non-negotiable. A dull knife will tear the delicate flesh, ruining the texture.
- ✓Slice the fish with a single, decisive, drawing motion. This ensures clean cuts and preserves the integrity of the fish's texture.
- ✓Keep the fish chilled throughout the preparation process. Work quickly and return the fish to the refrigerator if you are not immediately slicing it.
- ✓Experiment with different types of sashimi-grade fish to discover your favorites.
🔄 Variations
- Mixed Sashimi Platter: Include a variety of 3-5 different types of sashimi-grade fish for a diverse tasting experience.
- Sashimi Tataki: Lightly sear the outside of the fish (tuna or bonito are common) for a few seconds per side, then immediately chill and slice thinly. This creates a 'cooked' exterior with a raw interior.
- Chirashi Sushi: Serve sashimi slices over a bed of seasoned sushi rice.