Contents
Sashimi is a traditional Japanese dish that highlights the beauty of fresh, raw seafood sliced with precision and served simply. Emphasizing quality and natural taste, sashimi offers a pure culinary experience that celebrates the ocean’s bounty. This article explores popular types of sashimi, how it’s traditionally served, and provides a simple guide to preparing sashimi at home. Perfect for those who appreciate minimalist elegance and authentic flavors.
Ingredients
- 200 g of sashimi-grade tuna or salmon
- Soy sauce
- Wasabi
- Pickled ginger
- A sharp knife
- A clean cutting board
- Shredded daikon, lemon slices, or shiso leaves for garnish optional
Instructions
- Keep everything cold. Chill the fish in the fridge until you’re ready to slice it. You can also put your serving plate in the fridge beforehand.
- Slice it clean. Use your sharpest knife and cut across the grain of the fish in smooth, single motions. Don’t saw back and forth — let the knife glide. Aim for slices about 5–7 mm thick.
- Arrange with care. Lay the slices neatly on your chilled plate. Add garnishes if you like.
- Serve and enjoy. Eat the sashimi right after plating. Dip lightly in soy sauce, add a dab of wasabi, and take your time savoring each piece.
Notes
Sashimi – a quiet celebration of raw flavor and craftsmanship 🐟
Sashimi might seem simple at first glance — just slices of raw fish on a plate. But in Japanese cuisine, it’s anything but basic. Behind each piece is a deep respect for nature, seasonality, and the hands that prepare it. This dish isn't dressed up with sauces or spices. It doesn’t need to be. The magic lies in the freshness of the fish, the precision of the cut, and the stillness of the moment when you take that first bite.
What makes sashimi special is its focus on purity. There’s no rice, no frying, no bold seasoning to hide behind. You’re tasting the ocean in its most honest form. That’s why the quality of the fish is everything. It has to be incredibly fresh — not just for taste, but for safety too. Fish labeled “sashimi-grade” has been handled under strict conditions to make it safe to eat raw.
What kinds of fish are used in sashimi? 🐠
Different types of seafood bring different textures and flavors to the plate. Some melt in your mouth, while others have a firmer bite or a natural sweetness. Here are a few favorites:- Tuna (maguro): A classic choice. Lean cuts are deep red and meaty, while fattier parts like ōtoro are soft and buttery.
- Salmon (sake): Smooth, rich, and slightly sweet — salmon is a crowd-pleaser and often a starting point for newcomers.
- Yellowtail (hamachi): Mild and tender, with just enough oil to give it a silky feel.
- Sea bream (tai): Clean and slightly sweet, often served at celebrations.
- Sweet shrimp (amaebi): Raw shrimp with a delicate, almost creamy texture.
- Squid and octopus: A bit chewy but subtly sweet, offering something different on the plate.
- Sea urchin (uni): This one’s for the adventurous. Creamy and briny, it has a strong ocean flavor.
- Surf clam (hokkigai): Firm and a little sweet, with a pretty reddish tip.
How sashimi is served 🍣
A proper sashimi plate is a work of art. The fish is arranged thoughtfully — not just tossed on the plate. It’s often laid out on shredded daikon radish and served with a few carefully chosen extras:- Soy sauce for dipping, but just a little — enough to enhance, not drown the flavor.
- Wasabi, either fresh-grated or paste, to add some heat and balance.
- Pickled ginger, which helps clear your palate between different types of fish.
- Shiso leaves or lemon slices as garnish — not just for looks, but for subtle aroma and taste.
