Free recipe
Sashimi Selection
Built around sashimi-grade fish and daikon radish -- the method starts by keep the fish very cold until the moment you slice it - cold fish.
This Asian sashimi selection builds its flavor from sashimi-grade fish, daikon radish and wasabi, and comes together in about 60 minutes with advanced-level technique. The method starts by keep the fish very cold until the moment you slice it - cold fish.
Worth the 60 minutes -- this is a weekend project that pays off.
A more involved technique that rewards patience with real depth of flavor.
Built around sashimi-grade fish, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 12 oz (340 g) sashimi-grade fish (salmon, tuna, yellowtail)
- 1 small daikon radish, finely shredded (optional)
- Wasabi
- Soy sauce
- Pickled ginger
- Shiso leaves or lemon (optional)
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Keep the fish very cold until the moment you slice it - cold fish slices cleanly.
Place the fish on a clean board and, with a very sharp knife, slice straight down (not sawing) into pieces about 1/4 inch thick. Wipe the blade between cuts.
For firmer fish like tuna, cut across the grain; for salmon, follow the natural lines.
Arrange the slices neatly on a chilled plate, slightly overlapping.
Add a small mound of shredded daikon and a little wasabi and pickled ginger to the side.
Serve immediately with soy sauce. Sashimi is best eaten fresh and cold.
The step worth not rushing: Place the fish on a clean board and, with a very sharp knife, slice straight down (not sawing) into pieces about 1/4 inch thick. Wipe the blade between cuts.
