Sashimi, and to a lesser extent sushi, is one of those mystical foods that you only assume a professional can make, and that you couldn’t hope to do it yourself. However, this couldn’t be further from the truth. If you’re interested in preparing your sashimi at home, here’s how to do so in an authentic Japanese manner.
Good Quality Fish
The key to exceptional sashimi lies in the quality of the fish. Look for the freshest, sushi-grade fish available. Visit a reputable fish market or specialty store to ensure you’re getting the best quality. Freshness is paramount, so trust your senses.
Proper Tools
Next, make sure you have the right tools. A sharp, long sushi knife or sashimi knife is essential for achieving clean and precise cuts. Additionally, you’ll need a bamboo sushi mat for rolling and shaping maki rolls.
Correct Slicing
When slicing the fish, it’s important to cut against the grain to achieve smooth, thin slices. Use a gentle, slicing motion and let the knife’s sharpness do the work.
And that, friends, is pretty much it! Enjoy your sashimi with traditional accompaniments like soy sauce, wasabi, and pickled ginger!
