Sashimi

Name: Sashimi
Prep time: 20 min
Yield: 2 to 4 servings
Cuisine: Japanese Menu
Ingredients: Tuna — To taste; Yellowtail — To taste; Salmon — To taste; Daikon Radish — To taste; Shiso Leaves — To taste; Wasabi — To taste; Soy Sauce — To taste

This elegant sashimi selection showcases pristine, sashimi-grade tuna, salmon, and yellowtail, meticulously sliced and served alongside refreshing shiso leaves and crisp, shredded daikon radish. Emphasising the natural quality and purity of fresh seafood, this simple yet sophisticated dish is enhanced by a pungent dab of wasabi and a light dip of soy sauce, highlighting the delicate, clean flavours that define traditional Japanese culinary craftsmanship.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 0 minutes

Servings: 2 to 4

Notes:

Always ensure that you are purchasing 'sashimi-grade' fish from a trusted, reputable fishmonger; fresh, high-quality seafood should have a clean scent and never smell fishy or strong when intended for raw consumption.

The shredded daikon radish, known as tsuma, is a traditional accompaniment that should be soaked in cold water for 15 minutes to ensure it is perfectly crisp, providing a refreshing textural contrast to the soft fish.

When slicing the fish, use a sharp, high-quality knife and ensure your cuts are uniform in thickness, usually between 6mm and 8mm, to ensure an optimal mouthfeel.

Shiso leaves are an excellent addition; their unique, herbal, and refreshing flavour profile not only adds a beautiful aesthetic contrast but also pairs perfectly with the varied richness of the different fish types.

Presenting sashimi with a variety of colours—such as the deep red of tuna, the vibrant orange of salmon, and the clean white of yellowtail—creates a visually stunning platter that is as much a feast for the eyes as it is for the palate.

Prepare Garnish
Peel and thinly slice the daikon radish, then stack the slices and cut into very fine, thin strips before soaking them in a bowl of cold water for 15 minutes to ensure crispness, then drain and pat dry.

Slice Fish
Carefully slice the blocks of tuna and yellowtail into pieces approximately 6mm to 8mm thick, and slice the salmon fillet at a slight angle to accommodate its thickness.

Arrange Platter
Create a small, neat pile of the prepared daikon strips on a serving platter, layer the shiso leaves alongside, and artfully arrange the sliced fish pieces to display the contrasting colours.

Serve
Add a small portion of wasabi to the side of the platter and provide individual small bowls of soy sauce for dipping, serving immediately while the fish is cool and fresh.