Sashimi is made from fresh fish that you slice into small pieces.People often plate sashimi with a variety of fresh vegetables and other complement to accent the colors and flavors of the fish.If you would like to make your own gourmet sashimi at home, visit your local fresh fish market.
Step 1: Purchase 4 ounces of salmon, tuna, and yellowtail.
The fish used to make sashimi needs to be fresh.You can buy sushi grade salmon, tuna, or yellowtail at the fish market.Don't buy fish that is not safe to eat raw.If there is no fish market in your area, you can visit an Asian market that has a seafood counter or ask the employees at your grocery store's fish counter if they have any sushi grade fish available.This usually means the fish was frozen to kill parasites.Tell the fish monger or fish counter employee that you are making sashimi and ask them to cut it into a block so you only have to purchase what you need to make it.
Step 2: You can pair fresh vegetables with food.
Fresh vegetables are often used to complement the flavors of fresh fish.Pick up a few fresh, whole veggies at the market.Daikon radish, Cucumber Carrots, and Shiso leaves are some good options.
Step 3: There are condiments that can be used to flavor the fish.
If you want to flavor the fish, you can add condiments.Lemon slices are a good option.
Step 4: Cook 8 ounces of rice.
Rice is a nice complement to sashimi.The package has instructions on how to cook the rice.Allow the rice to cool completely before using it.The balls are 2.5 cm in size.You can season the rice with rice vinegar, salt, and sugar, or leave it plain.
Step 5: Get a sharp knife.
The knife you use to cut sashimi needs to be sharp.If you need to cut sashimi, choose a knife that is the best for the job.If you use a serrated knife, it will rip and tear at the fish.To keep the edges smooth, the goal is to cut the fish in a single motion.
Step 6: Place the block of tuna in a pan and sear it.
It is a nice way to add flavor to the fish.Put sesame oil on the outside of the block of tuna and press it into the chopped leaves.Place the tuna on the pan in a non-stick frying pan.The block should cook on the first side for 15 seconds and then be turned onto the next side by rotating it 45 degrees.Continue to cook the block for 15 seconds on each side until all 4 sides are cooked.Put the block of fish back on the cutting board after removing it from the pan.If you want, you can sear the tuna as well as the salmon and yellowtail.
Step 7: Cut the fish into smaller slices.
Place the blocks of fish on the board.Cut a block into slices.Use 1 motion to cut across the fish.Go to the end of the fish block.To cut the salmon, hold the knife at a 45 degree angle.The slices that are slightly angle are created by cutting the fish down towards the board.It is important to cut with the grain so that each slice has several lines running across it.Do not look across the fish!This will destroy the shape of your slices.If the knife isn't sharp enough to cut the first slice with 1 motion, get a new knife.
Step 8: The slices should be arranged so they are in a row.
Place the fish into a slightly fanned out stack once you have cut it into slices.The slices should look like dominoes that have fallen over.For each type of fish, do this.
Step 9: Vegetables like daikon, carrots, and cucumber can be shredded.
You can shred your vegetables with a cheese grater.Store shredded veggies in the refrigerator until you are ready to eat them.Put a pile of shredded veggies on the plate.If you only use one type of vegetable, place it in the center of the plate.If you are using 2 or more shredded veggies, place them in a row in the center of the plate.
Step 10: 0.25 in (0.64 cm) is the thickness of the cucumber.
Cut the fruit into slices.Put them in front of the shredded veggies by arranging them so that they are slightly fanned out.The items should match the colors of the other items.Next to the shredded cucumber, there is the lemon, the sliced cucumber and the avocados.
Step 11: On top of the shredded veggies lay fanned out sashimi slices.
Add the sashimi slices to the plate once you have finished arranging the veggies and other additions.The sliced sashimi complement should be placed halfway between the beds of shredded veggies.The color of the fish should be considered when placing it.You could put the red tuna on top of the daikon radish, the orange salmon on the shredded cucumber, and the white yellowtail on a pile of shredded carrots.If you serve your sashimi slices on rice balls, keep the rice separate from the fish and eat 1 piece at a time.
Step 12: If you want, add a ball of wasabi.
You can add these items to the plate.They will be easy to find if you place them along the edges of your sashimi.Next to the lemon slices, place the ball of wasabi, the ginger, and the shiso leaves.
Step 13: Put the soy sauce in a small bowl.
Traditional condiments for sashimi include soy sauce.Place the bowl on the edge of the plate for easy dipping.The sashimi is ready to eat after you have your soy sauce on the plate.Immediately serve it!