20 mins
Sashimi (Raw Seafood)
Recipe by Graham
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.
Sardines with Breadcrumb, Parsley and Parmesan Stuffing 
Satay with Peanut Sauce Ingredients for Sashimi (Raw Seafood)
Currently displaying quantities in US Imperial Measurements
How to Cook Sashimi (Raw Seafood)
- 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).
- 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.
- In a small dipping bowl, pour a little soy sauce - about ½" (1cm) depth - and serve next to each dish.
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.
Reviews of Sashimi (Raw Seafood)
| 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. MacieP (2 reviews) |
What To Eat Tonight
Many people think that Japanese recipes are complex and need expert tuition. Not necessarily so! Our range of recipes are so easy.
Chicken breasts are thought by some people as being dry yet, properly prepared and cooked, nothing could be further from the truth.
Chicken, that most tender and versatile of foods, deserves a place of honor in the chef's 'keepers' file. Take a look at some of these.
Other Fish & Seafood Recipes
Choose the kipper pairs or the kipper fillets; this recipe is for the pairs but can easily be adapted. It's the flavour that matters!
In case you've not come across them before, "Queenies" are small scallops about ½" - ¾" (1cm - 2cm) diameter - sometimes called "bay scallops"
An easy, recipe with lots of taste. This luxurious smoked haddock risotto makes a quick and nutritious midweek meal.
