Sashimi Recipe
Make Sashimi Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Garnish
Sauces & Seasoning
Optional finishing
Method
Fish & Garnish
- 1
Inspect and chill
Confirm the fish is sushi-grade and smell is fresh (slight ocean aroma). Keep fish cold until just before slicing. Place fish on a chilled cutting board and pat dry with paper towels.
- 2
Trim
Using a very sharp, long blade (preferably a sashimi or yanagiba knife), trim away skin (if present), any silver or sinew, and thin bloodline portions. Trim to create an even rectangular block for clean slices.
- 3
Slice sashimi
Hold the knife at a slight angle (about 30°) and with a single smooth motion slice toward you (pull stroke) or away depending on your technique. Cut pieces about 1/4 inch (6–7 mm) thick and 1–1.5 inches (2.5–4 cm) wide. For 12 oz fish you should get about 12–16 slices. Wipe the blade clean between strokes for neat cuts.
- 4
Plate
Arrange slices on a chilled plate over a small bed of julienned daikon and shiso leaves. Fan the lemon slices and tuck pickled ginger to the side. Place a small dollop of wasabi on the plate (or serve wasabi separately).
Sauces & Seasoning
- 5
Make dipping sauce
In a small bowl combine soy sauce (6 tbsp), mirin (1 tbsp), rice vinegar (1 tsp), sesame oil (1 tsp), and grated fresh ginger (1 tsp). Stir to combine and taste. Adjust: add a little more soy for salt, more mirin for sweetness, or more vinegar for brightness. Sprinkle in toasted sesame seeds (1 tsp).
- 6
Season sashimi (optional)
For a lightly seasoned presentation, sprinkle a pinch of fine sea salt (use fleur de sel) across the arranged slices just before serving. If using chili oil or shichimi, either drizzle a few drops or dust sparingly over half the plate for variety.
Optional finishing
- 7
Garnish and serve
Scatter the thinly sliced scallions over the fish or on the sauce bowl rim. Serve immediately while the fish is cold with the prepared dipping sauce, pickled ginger, and wasabi. Encourage diners to dip fish lightly (do not soak) into the sauce and enjoy with small bites of ginger between different fish.