How to Make Sashimi | Use our Easy Step by Step Guide

For those who want to make and eat delicious, fresh Sashimi at home: follow our simple steps.

Sashimi is a Japanese dish that consists of immaculately cut pieces of raw fish. These pieces are often very little and bite-sized.

Sashimi is similar to Sushi, as both Sashimi and Sushi are typically accompanied by a little bit of pickled ginger or soy sauce, and made from common seafood such as tuna and salmon. The main difference would be that Sashimi is always made from raw fish, and is not served with rice.

The name Sashimi was created to avoid using kirimi (切り身/cut body) because “kiri” (cut) was considered a negative word. This term was often associated with the popular expression “hara kiri” that is directly translated as a cutting of the stomach. The Japanese instead chose the name Sashimi.

Before preparing to make Sashimi, it is important to research where you will get your raw fish.  If you want to try and make Sashimi at home, you will be working with and consuming raw fish, and it is essential that the fish be considered Sushi-grade so that it is safe to eat. Going to a fish market would be one of the best options if you want fresh fish, oftentimes a block or fillet of fish will be sold, which will make for simplified preparation.  It is good to use and follow all food handling guidelines when you handle, slice, and eat raw ingredients and use caution when it comes to your purchasing location.

Sashimi is served by itself, so it is imperative to select and use the highest grade fish. Often the best Sashimi salmon may be described as being so fresh, that it melts in your mouth. Make sure to prioritize quality over quantity.

Step One: Deciding what type of Sashimi you want to prepare. There are many different types of Sashimi, some of the most common types are salmon, tuna, squid, and prawn. You may make your Sashimi with one or more of these forms of fresh fish, it simply depends on what you like. Once you have chosen which Sashimi to make, be sure to obtain fresh ingredients.

Step Two: Once you have found and purchased a cut of fish that you like, place it on a cutting board and begin trimming little by little any excess fat or skin until you have a nice clean cut of fish. For this step, you are focusing on making little trims around your piece, so that you have a uniform fish cut to use for your Sashimi.

Step Three: Select your desired knife. Kamikoto’s Ryoshi Knife Set would be a wonderful choice as this is often referred to as our fish set. The Deba features a broad blade and is primed for filleting fish, it has a substantial feel but is considerably agile and the Yanagiba features a narrow blade crafted for precise skinning and slicing. Should you be looking for a single knife that is ideal for slicing Sashimi or Sushi in one single motion, our Yanagiba would be an excellent choice. When you make Sashimi, you want your texture to be smooth, which is a direct result of your slice or cut.  If you want the best slice of Sashimi, you may want to sharpen your knife of choice, as this will allow for the best cut. It is important to avoid the use of serrated knives, as this will tear your fish and may cause little variations in the consistency and appearance of your sashimi.

Step Four: Once you have your selected and prepped knife, your fresh fish is ready for cutting. Be sure your cut is running along your cutting board lengthwise as you may need the extra room to ensure that you make a clean slice.  It is important to use your knife to precisely slice very smooth, clean, and uniform pieces of Sashimi.

Step Five: Hold your knife firmly, it is best to practice cutting through your piece in one swift movement. This fluid movement is imperative to slice professional- like Sashimi. Once you have found a slicing technique that you like, you are ready to make your Sashimi.

Step Six: Depending on the thickness you like, you will make your Sashimi uniformly. Starting on the right side of your cut of fish, make .5- 1 cm slices and use caution to ensure you are maintaining a consistent cutting width throughout.  Follow this pattern until you have made all your pieces of Sashimi.

Step Seven: Once you have been sure to follow all previous steps successfully, your Sashimi will be ready to eat.  It is important to serve your Sashimi immediately to ensure it is fresh.

Step Eight: Place your Sashimi on a plate or serving platter, make sure to evenly space your pieces. If you are serving your Sashimi to others, plating your Sashimi with a garnish and having condiments on the table is essential. People may want to eat raw fish with pickled ginger, wasabi, and soy sauce.