The REAL reason sashimi melts in your mouth! The PERFECT way to cut Otoro, Akami & Chutoro for sushi
Recipe Information
Sashimi
Cultural Context
Sashimi, originating from Japan, is a traditional dish featuring thinly sliced raw fish or seafood, often served with soy sauce and wasabi. It emphasizes the freshness and quality of the ingredients, reflecting the Japanese culinary philosophy of simplicity and seasonality. Today, sashimi is enjoyed worldwide, with variations including different types of fish and accompanying sauces.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
fresh fish
🥗Healthier: sustainable seafood
💰Cheaper: canned tuna
Canned tuna is more affordable and still offers good flavor.
wasabi
🥗Healthier: horseradish
💰Cheaper: yellow mustard
Horseradish mimics wasabi's heat at a lower cost.
soy sauce
🥗Healthier: low-sodium soy sauce
💰Cheaper: tamari
Tamari is often less expensive and gluten-free.
pickled ginger
🥗Healthier: fresh ginger
💰Cheaper: sugar ginger
Fresh ginger provides a similar flavor without added sugar.
Break down a 200 kg tuna and save a few pieces for sashimi.
Prepare a vegetable bed with grated daikon, shiso leaves, and cucumber slices.
Cut the tuna into sections using the saku dori method.
Slice the otoro into small even pieces, each weighing 15 to 20 grams.
Arrange the slices in a fan shape on the plate, ensuring they all face the same direction.
Add pickled ginger, lemon slices, and wasabi to the plate.
Prepare wakame seaweed by rinsing it in cold water, pouring hot water over it, then cold again, and squeezing it well to make it soft and fluffy.
Serve the sashimi with three types of fish arranged starting from the far end of the plate, with the tastiest pieces on top.
Slice fish for sushi and sashimi into rectangular pieces, each about 15 grams, ensuring balance in flavor between fish and rice.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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