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20 mins
Sashimi (Raw Seafood) Recipe

Sashimi (Raw Seafood)

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Sashimi is often the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls. Many Japanese people believe that sashimi, traditionally considered the finest dish in Japanese cuisine, should be eaten before other strong flavours affect the palate.

The sliced fish (and other seafood) that comprises the main ingredient is typically either draped over a garnish like shredded radish or placed on cold boiled rice. Usually the dish includes slices of perilla leaf (shiso), but mint or basil is an acceptable alternative.

Sashimi is normally served only with a dipping sauce. Be sure to get the freshest fish available, from a fish market on the wharf, not from a supermarket.

      Preparation Time: 20 Minutes


Ingredients for Sashimi (Raw Seafood)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 cups
cold Japanese Sushi Rice
8 oz
fresh tuna
8 oz
fresh halibut
8 oz
fresh red snapper
8 oz
fresh mackerel
2 leaves
perilla leaf (shiso)
 
pickled ginger
2 teaspoons
wasabi paste
 
dark soy sauce

 

How to Cook Sashimi (Raw Seafood)

  1. Choose 4 round flat-bottomed dishes about 9" in diameter. Place about 1" (2.5cm) of Japanese Sushi Rice into the bottom of each. Using a very sharp knife, fillet the fish and then cut each fish into slices about 1" (2.5cm) wide by 1½" (4cm) long by ¼" (5-6mm) thick. (cutting the fish at an angle normally helps to achieve these dimensions).
  2. Arrange the fish on top of the rice so that each bowl has about 2oz (55g) of each type of fish (that's about 4 slice of each fish). Slice the perilla leaf (shiso) into strips and place a little between each slice of fish. Carefully place ½ teaspoon of wasabi paste on each dish, and also a few slices of pickled ginger.
  3. In a small dipping bowl, pour a little soy sauce - about ½" (1cm) depth - and serve next to each dish.

 
Graham GRAHAM'S HOT TIP:
An alternative way to flavour soy sauce with wasabi is to place the wasabi mound into the sauce dish and then pour the soy sauce over it. This allows the wasabi to infuse the soy sauce more subtly. Personally I prefer to allow my guests to choose whether or not they make use of the wasabi.
 
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Reviews of Sashimi (Raw Seafood)

Rating 4 out of 5 - Many cooks will make this recipe again August 23 2014
This is so delectable it's gotten to the point that when our friend gives us fresh caught tuna and we don't want to do anything else with it other than this recipe. We just buy another couple of different fish. Even as a midday meal we know to do at least 8 oz per person because it's kind of like potato chips in that you just don't want to stop eating it. Great appetizer but also great as a light meal.
(2 reviews)
 

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