Sashimi (Thinly sliced raw fish)
🧾 Ingredients
Fish selection (choose 2–3 types):
• 200g sashimi-grade tuna (maguro)
• 200g sashimi-grade salmon (sake)
• 200g sashimi-grade yellowtail (hamachi) or sea bream (tai)
Garnishes & condiments:
• Wasabi paste
• Soy sauce
• Pickled ginger
• Shiso leaves or daikon radish (julienned)
• Ice or chilled plate for serving
Method
1. Prep the fish:
◦ Pat fish dry with paper towels.
◦ Use a very sharp knife to slice against the grain into uniform pieces (about 5–7mm thick).
◦ Chill slices immediately on a cold plate or over ice.
2. Arrange:
◦ Lay slices neatly on a chilled plate or bamboo tray.
◦ Garnish with shiso leaves, daikon, or edible flowers if desired.
3. Serve:
◦ Present with small dishes of soy sauce and wasabi.
◦ Include pickled ginger on the side to cleanse the palate.
💡 Tips
• Use a yanagiba or sashimi knife for clean, precise cuts.
• Keep fish cold at all times—slice just before serving.
• Serve over crushed ice or chilled ceramic for freshness and visual appeal.
• Shiso leaves add aroma and contrast—daikon adds crunch and moisture control.
• Always sanitize surfaces and tools thoroughly when handling raw fish.
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