Sashimi
Sashimi is raw meat, sliced very thin. It is typically served with onigiri or sushi. Although the meat used is usually a kind of fish, beef can also be used.
- Prep
- 6 min
- Cook
- 21 min
- Total
- 27 min
- Servings
- As written in source
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Slice fish as thinly as possible across the grain to keep it tender, like you would a steak.
Notes, tips, and variations
Since the fish is raw, it is important that it be as fresh as possible.
Notes, tips, and variations
Some people avoid freshwater fish (e.g. freshwater eel, salmon) entirely for sashimi, because they may contain parasites that do not live in saltwater.
Notes, tips, and variations
Eel's blood contains a toxin, and eel needs to be cooked to break down the toxin.
Photo: Raita Futo from Saint Petersburg, Russia · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 4 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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