Cuisine : Sushi Sashimi - how to prepare these popular Japanese dish

 

Sushi and sashimi are both Japanese dishes that feature fresh seafood, but they're actually quite distinct:

Sashimi: This is a dish of thinly sliced raw fish or seafood. Popular varieties include tuna, salmon, yellowtail, and even shrimp. Sashimi is served without rice, often on a bed of daikon radish with a side of wasabi or soy sauce for dipping.

Sushi: This is a broader term encompassing various rice-based dishes. While raw fish is a common ingredient, sushi can also include cooked seafood, vegetables, and even egg. 

Here's a detailed guide on preparing sushi sashimi:

Ingredients:

Sushi-grade fish (essential for safe consumption): This can be tuna, salmon, yellowtail, or any other fish labeled specifically for sushi or sashimi.

Sharp knife: A very sharp, high-quality Japanese knife like a sashimi knife or a gyutou knife is ideal for precise and clean cuts.

Chopping board

Paper towels

Serving dish

Wasabi (optional)

Soy sauce (optional)

Garnishes (optional): Thinly sliced radish, shiso leaf, ginger

Preparation:

Selecting the fish: Freshness is key. Look for fish with bright, clear eyes, firm flesh that springs back when pressed, and no fishy odor. Ensure it's labeled sushi-grade.

Preparing the fish:

Rinse the fish fillet under cold running water and pat it dry thoroughly with paper towels. Excess moisture can make slicing difficult.

Debone the fish (if necessary): Some fish fillets might have small bones. Use tweezers or needle-nose pliers to carefully remove any bones.

Skinning the fish (optional for some fish): If your fish has skin, place it skin-side down on the chopping board. Hold the tail firmly and using your knife angled slightly away from you, carefully slide the blade between the flesh and the skin, making sure to follow the curve of the fish.

Slicing the fish:

Hold the fish flesh-side down on the chopping board.

Use a long, sawing motion with your knife to cut thin slices against the grain of the fish. Aim for slices around 1/8 to 1/4 inch thick.

To prevent sticking, dip the knife in cold water between slices.

Serving: Arrange the sashimi slices on a serving dish. You can add a dab of wasabi and some soy sauce for dipping, along with optional garnishes like radish, shiso leaf, or ginger.

Tips:

Freeze potential parasites: If you're not confident about the source of your fish, it's recommended to freeze it at -20°C (-4°F) for 7 days to kill any parasites. This is not necessary for commercially frozen sushi-grade fish.

Use a chilled plate: Serving the sashimi on a chilled plate helps maintain the freshness and texture of the fish.

Cut slices to preference: While traditionally sashimi is thinly sliced, you can adjust the thickness to your liking.

Safety:

It's crucial to use sushi-grade fish to avoid foodborne illness. Regular fish can harbor parasites harmful to humans.

Maintain proper hygiene throughout the preparation process to prevent contamination.

Enjoy your fresh and delicious homemade sashimi!