How to make sashimi

Sashimi is the most simple style of sushi one can make. As it is simply sliced fish with no accompaniments, there is not much to it. The goal is to shape your fillet so that you can ensure consistency of the cuts. You will want to cut the fish into long clocks anywhere between 1 1/2 and 2 inches wide, and about an inch high. Traditionally, sashimi is slice about 1.4 of an inch thick, much thicker than when cut for nigiri sushi. The key is to slice the fish against the grain, which should be easy to identify. You may not make the perfect slices you see in Japanese restaurants immediately, but again, with a little practice you will soon be able to make many nicely shaped slices of sashimi with minimal effort.

The larger steakfish such as tuna and salmon are the best suited for sashimi, but even with some fish such as snapper (tai) you can make sashimi with the thicker part of the fillet and use the thinner part for maki sushi. Let your mind be your guide as, when you are making sashimi at home, you aren’t required to serve perfectly sliced sashimi, but it will likely be the freshest you will ever have.

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