If you’re planning on making sashimi at home, here are the key things you need to know:
1) Make sure you tell fishmonger you’re buying fish to make sushi. There’s no specific grade or standard for selling sushi-safe fish, so you’re going to have to be careful. Not all fish is created equal, and you’re going to want the freshest stuff they have. Ask for a recommendation. The fish should smell like a salty ocean (not dead fish) and should be moist, with bright skin and a firm flesh.
2) Once you’ve got your fish, you’re going to need a very, very sharp knife. You don’t want to have to saw back and forth with your knife as you cut the fish – this will crush the cells. You want a very sharp knife that will cut straight through the fish in one firm slice.
3) When you’re ready to cut your fish, slice it into long strips that are about an inch wide. Now, cut your fish against the grain into ¼-inch thick slices. You should be left with an even pile of bite-sized sashimi. For taste and freshness, you’re going to want to serve your sashimi immediately after slicing.
4) The last step is serving. Pickled ginger, wasabi, soy sauce, and daikon radish are all great sashimi accompaniments. Garnish a plate with you favorites, and then lay down the sashimi. I made my own dressing with sesame oil, soy sauce, and wasabi, and served my sashimi with a big helping of ginger and some mango.
5) Get creative! Once you’ve mastered the basics of sashimi making, you can then start to make some really delicious and unique dishes. Typically sashimi is served as a starter, but you could make it into a delicious tuna and seaweed salad, or a sashimi-cucumber skewer. Keep in mind that the fish flavors are so powerful, so you want to pair your sashimi with light fragrant fruits, vegetables, and grains that compliment the meal.