Sashimi recipes are made with sushi grade fish or sashimi grade fish. Tuna and wild salmon are the most popular types of fish used in sashimi recipes, but you can use many other types of seafood.
Sashimi recipes can be as simple as slices of raw tuna with wasabi and traditional soy sauce.
Or you can put together an elaborate sashimi platter that will stun your guests.
What is Sashimi?
Basically, sashimi means pierced meat. It's commonly referred to raw fish that's served without any rice. However, the fish is not always raw - it can be seared or cooked to a certain degree. Other
seafood such as squid can also be used to make sashimi.
Sashimi is typically made from salt water fish or seafood because it is thought that fresh water fish may carry an added danger of containing too many ill causing parasites.
Some of the most popular fish for making sashimi are Yellowfin Tuna, Bigeye Tuna, Albacore Tuna, Salmon, Yellowtail or Hamachi, Snapper, and Halibut.
What is Sushi Grade or Sashimi Grade Fish?
When most people see the label "sushi grade" or "sashimi grade" they assume that the fish is of the best quality and is safe to eat raw. And for the most part this is true.
However, grocery stores and restaurants that use the label "sushi grade" or "sashimi grade", have no real official standards to follow. The only regulation is that parasitic fish, such as salmon need to be frozen for a certain period of time to kill any parasites before being consumed raw.
Salt water fish like tuna may actually be exempt from the FDA freezing requirements due to a lack of parasites. Make sure you buy your fish from a trusted store, market, or fishmonger. And ask where the fish came from and how long its been sitting there. Also smell the fish for freshness and look for a vibrant color.
How to Make a Sashimi Platter
Block of Sushi Grade Tuna
Block of Sushi Grade Salmon
Toasted Organic Sesame Oil
Fresh Chopped Organic Cilantro or Coriander
Sturgeon Black Caviar
Garnishes: Thin Slices of Cucumber, Shredded Carrots, Grated Radish, Thin Slices of Lemon, Lettuce Leaves, Shredded Cucumber, Thin Slices of Avocado, Pickled Ginger, Wasabi Flower, Chives
What is Sashimi Garnishes?
Garnishes such as pickled ginger, wasabi, shiso leaf, and daikon are commonly used with sashimi recipes to add color as well as different textures.
Although, you can use whatever you want to garnish your sashimi platters.
Some good ideas are carrots, cucumbers, sprouts, green onions, edible flowers, lemons, limes, and radishes.
Cut 6 to 7 sashimi slices from the tuna block and put slices to the side.
Then rub sesame oil on the remaining portion of tuna block (on all sides of tuna). Cover the tuna with freshly cut (must be dry) cilantro.
Then put the tuna into a very hot pan - sear 4 sides of the tuna block for 10 to 15 seconds on each side. Place the raw side of tuna on a cutting board to cool.
Cut thin slices of salmon at a ninety degree angle from the fat line and slice salmon with one easy motion. Finally, carefully slice the seared tuna.
Use an attractive cutting board or a sashimi boat (if you have one) as your sashimi platter. Arrange the garnishes and seafood in a way that is aesthetically pleasing.
Salmon Sashimi Tips
I always prefer using wild caught salmon, but that's just my preference. And I'm not that afraid of parasites.
It has been claimed that farmed salmon will contain less parasites than wild salmon.
If you can find a source of farmed salmon that has been raised in an ethical manner, than maybe it can be an option for your sashimi.
You'll have to ask a lot of questions from the person who is selling you the farmed salmon. Be sure the salmon meat was not dyed!
Be very careful when using a sharp knife when making your sashimi recipes - make sure your fingers are out of the way!
Cutting against the grain is how to make sashimi more tender.
Whether it's the flesh of a fish or animal, the flesh contains fibers which flow in a distinct pattern or direction.
When you slice against this pattern or direction, you will get broken pieces of fiber instead of longer pieces of intact fiber.
This makes it easier for the knife to cut through and break through the fibers.