Sashimi (3pc) Recipe
Make Sashimi (3pc) Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sashimi (per order, 3 pieces)
Method
Sashimi (per order, 3 pieces)
Prepare workspace and tools
Sanitize a clean cutting board and use a very sharp sashimi/fillet knife. Rinse hands and ensure fish has been kept at proper refrigerated temperature (below 40°F / 4°C). Have a clean towel and a bowl of cold water nearby to wipe the knife between cuts.
Optional quick rinse
If desired, lightly rinse the fish with a teaspoon of rice vinegar diluted in 2 tablespoons of cold water to remove excess surface odor. Pat dry thoroughly with paper towels. Do not soak the fish.
Trim the fish
Place the fish on the cutting board. Remove any skin, bloodline, sinew, or dark portions with the tip of the knife. Make clean, single strokes rather than sawing to preserve texture. Trim until you have a clean, even fillet large enough for three slices.
Slice the sashimi
Hold the fillet steady with your non-dominant hand, fingers curled back. Position the knife at a slight angle (about 15–20°) to the fillet. Using one long, smooth motion, draw the knife toward you and slightly across the fish to create one clean slice about 1/4 inch (6–7 mm) thick and roughly 1–1.5 inches (2.5–4 cm) wide. Repeat to make three uniform pieces. Wipe the knife blade with the towel or dip in cold water between cuts to maintain smooth slices.
Season and arrange
Lightly sprinkle a very small pinch of sea salt over each slice if desired (this enhances flavor for some fish). Place a small nest (about 1/3 cup total) of finely shredded daikon radish on a chilled plate or small wooden board. Arrange the three sashimi slices on the daikon, slightly fanned so each piece is visible. Garnish with one shiso leaf or a small cluster of microgreens and tuck pickled ginger at the side. Place the lemon or lime wedge on the plate if using.
Prepare condiments
Put about 2 tablespoons soy sauce into a small dipping dish. Form a small pea-sized amount of wasabi (about 1 teaspoon) on the side of the plate or on a separate small dish. Traditional etiquette is to place a tiny amount of wasabi on the fish only if the diner prefers; do not mix wasabi into the soy sauce unless requested.
Serve
Serve immediately while the fish is cold and fresh. Provide chopsticks and a napkin. Advise the diner to taste a slice plain first, then with a touch of soy sauce or wasabi as desired. Discard any uneaten sashimi after 2 hours if left at room temperature or after 24 hours refrigerated (though sashimi is best consumed immediately).