Sashimi means raw seafood that is cut on thin slices. Among the most popular types of sashimi are: “maguro” (made of tuna), “toro” (made of greasy tuna), “ebi” (consisting of prawns), “saba” (made of mackerel), “ika” (made of squid) and “tako” (consisting of octopus). The most important factor that determines the taste and texture of the sashimi is to choose absolutely a fresh and good-quality fish.

Sashimi is similar to sushi, but the difference is noted in the absence of rice. The meal is arranged beautifully. It is usually served on top of a sliced daikon (Japanese white radish) and shiso leaves (both have fresh mint taste). When eaten, one should dip pieces of sashimi into soy sauce. Ginger and wasabi (Japanese horseradish, very hot) can be added to the meal depending on the kind of sashimi.

  • 500g very fresh fish (you can decide for tuna, ocean trout, salmon, snapper, whiting, jewfish, bream or kingfish)
  • 1x carrot
  • 1x daikon
  • 1x cucumber
  • Japanese soy sauce
  • wasabi
  • First off, clean the fish.
  • Then remove skin using a very sharp knife. Cut into thin, circa 5 mm wide slices.
  • Be very careful when placing them on the table, it has to create a good visual effect.
  • When ready, serve with soy sauce and wasabi placed in small bowls.

Sashimi Recipe videos


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