Sashimi

Difficulty:
1/5

Ease of Preparation: Medium
Time of Preparation: 50 minutes
Yield: 4-6 servings

Don’t be intimidated, you too can produce beautiful slices of sashimi at home. Let us show you how! Start by making a citrus-y ponzu sauce and bracing wasabi mayonnaise for dipping. Then, grab your best knife and slice that fish!


 

Ingredients:

Ponzu:
  • ½ cup (120 ml) soy sauce
  • ½ cup (120 ml) yuzu juice
  • 1 lemon, zest
  • 2 tablespoon (30 ml) mirin
  • ½ cup (120 ml) katsuobushi (dried bonito flakes)
  • 1 piece kombu (dried kelp) (2- x 3-inch, 5 x 7.5 cm; 6 g)
Wasabi Mayo:
  • 2 teaspoons (10 ml) wasabi paste
  • 1 teaspoon (5 ml) toasted sesame oil
  • ½ cup (120 ml) prepared Japanese (Kewpie) mayonnaise
Sashimi:
  • 4-inch (10 cm) piece daikon radish
  • ½ pound (227 g) tuna, sashimi Albacore grade
  • ½ pound (227 g) yellowtail, sashimi grade
  • ½ pound (227 g) salmon, sashimi grade
  • Shiso leaves
  • Pickled ginger
  • Ponzu
  • Wasabi Mayo
  • Scallions, to garnish
  • Black and white sesame seeds, to garnish

 


 

Method:

For the Ponzu:

Combine kombu, yuzu, lemon zest, mirin, and soy sauce in a small pot over medium-high heat.

Bring to a simmer, then remove from heat and steep for 30 minutes, covered.

Return to a simmer and add the bonito flakes, then remove from heat, cover and steep for 1-2 minutes.

Strain the broth and reserve, discard the solids.

Chill completely.

 

For the Wasabi Mayo:

In a small bowl, combine the wasabi, sesame oil, and mayonnaise. Whisk to combine.

Transfer to a squeeze bottle. Keep refrigerated.

 

For the Sashimi:

Peel the daikon. Slice into thin matchsticks/long shreds on a mandoline.

Transfer to a bowl of cold water and soak for 15 minutes, until crisp and curly. Strain and pat dry.

Slice the scallion greens on a long, thin angle, soak in cold water until curly. Strain and pat dry.

Slice tuna and yellowtail into ¼ -1/3-inch (6-8 mm) thick pieces.

Slice salmon thin at a slight (30 degrees) angle.

Serve Sashimi on a plate with radish, pickled ginger, sliced scallions, and shiso leaves, with Wasabi Mayo and Ponzu alongside, for dipping. Garnish with sesame seeds.

Notes:

 

  • Use a long, thin, and very sharp knife for best results.
  • Work on a clean cutting board with plenty of room. Keep your work area free of debris.
  • Trim the fish well before slicing to serve; remove the belly, any bones or cartilage, discoloured areas, fins, skin, etc. Square off the fish into blocks before cutting into slices.
  • Keep the fish in a safe temperature range (below 40 F/6 C) until 30 minutes to an hour before slicing and serving, then pull and allow to come to room temperature, never serve it cold.