diff --git "a/929f4004-dfa8-4d11-a386-74b1a55b1be2.json" "b/929f4004-dfa8-4d11-a386-74b1a55b1be2.json" new file mode 100644--- /dev/null +++ "b/929f4004-dfa8-4d11-a386-74b1a55b1be2.json" @@ -0,0 +1,40 @@ +{ + "interaction_id": "929f4004-dfa8-4d11-a386-74b1a55b1be2", + "search_results": [ + { + "page_name": "How to prepare sashimi", + "page_url": "https://www.goodfood.com.au/recipes/how-to-prepare-sashimi-20141110-11jswk", + "page_snippet": "Preparing sashimi is like any other part of Japanese cuisine; easy to get started, but incredibly difficult to perfect.Preparing sashimi is like any other part of Japanese cuisine; easy to get started, but incredibly difficult to perfect. Adam Liaw shares some tips. Almost any fish can be eaten as sashimi. In Australia, tuna, salmon and kingfish are commonly used for sashimi in Japanese restaurants. But some of the best seafood varieties for sashimi in this country are: scallop, squid, tuna, trevally, kingfish, bream, bonito, garfish, whiting, flounder, flathead, snapper and even leatherjacket. When it comes to raw fish, there's more to good sashimi than just being fresh. The flavour and texture of fish changes over time, and just like good beef, some fish improves with a bit of time to age. As a general rule smaller fish and seafood like prawns and squid are best eaten as soon as they're dispatched, and larger fish like flounder and snapper might need to be rested on ice for a few hours or overnight for their muscles to relax and their flavour to improve. Although sashimi perfection may be years away, this simple beginner's guide will have you slicing away in no time.", + "page_result": "How to prepare sashimi
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How to prepare sashimi

Preparing sashimi is like any other part of Japanese cuisine; easy to get started, but incredibly difficult to perfect. Adam Liaw shares some tips.

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Adam Liaw's salmon oyakodon.Adam Liaw

Although sashimi perfection may be years away, this simple beginner's guide will have you slicing away in no time.

What is sashimi?

\"Tuna,
Tuna, salmon and kingfish are popular sashimi choices in Japanese restaurants in Australia.Jeffrey Chan
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At its most basic, sashimi is something raw, sliced and served. It can be anything - beef, scallops, even chicken - and by far the most popular sashimi is seafood.

Choosing fish

Almost any fish can be eaten as sashimi. In Australia, tuna, salmon and kingfish are commonly used for sashimi in Japanese restaurants. But some of the best seafood varieties for sashimi in this country are: scallop, squid, tuna, trevally, kingfish, bream, bonito, garfish, whiting, flounder, flathead, snapper and even leatherjacket.

When it comes to raw fish, there's more to good sashimi than just being fresh. The flavour and texture of fish changes over time, and just like good beef, some fish improves with a bit of time to age. As a general rule smaller fish and seafood like prawns and squid are best eaten as soon as they're dispatched, and larger fish like flounder and snapper might need to be rested on ice for a few hours or overnight for their muscles to relax and their flavour to improve. Some even think very large fish like tuna are at their best aged for week or two. But be warned - ageing fish to be eaten raw is strictly for the experts and my advice when choosing fish for sashimi is to follow the advice of a good fishmonger.

Preparing fish

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Once the fish has been selected, it is filleted and skinned (if choosing a whole fish). Then there isn't much more to the preparation of sashimi than just cutting it up. Japanese chefs can name dozens of different slicing techniques for sashimi, but you only need to know a few.

The hira-zukuri (rectangular slice) cut is the most common. Starting from the right side of the fillet (for right handers) draw the knife from its base to its tip in a single vertical stroke. This is for a clean slice of fish between half a centimetre to more than 1cm wide. The slices are stacked like books on a bookshelf. This cut is commonly used for tuna, salmon and kingfish.

The angled usu-zukuri (thin slice) cut begins from the left of the fillet, drawing the knife at a nearly horizontal angle across the grain, creating a very thin, diagonal slice that is perfect for firm, white fish with thin fillets like bream, flounder and whiting.

Other cuts such as the kaku-zukuri (square slice) creates small cubes of thick, soft fish like tuna and the ito-zukuri (thread slice) produces thin slivers of narrow fish and seafood like garfish and squid.

For all the fancy names and techniques, what's most important is that each slice of each type of fish is the same. Slicing creates texture and if the slices are different widths, the texture of each slice will be different.

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Dressings and garnishes

After it is cut, sashimi is nearly always arranged as a kind of landscape with three edible garnishes on the plate - ken, tsuma and karami - a base, a highlight and a spicy condiment.

Ken is the base or background and sits at the rear of the dish. Popular ken include a mound of shredded and curled daikon radish or Japanese leek, or wakame seaweed. The bulk of the ken holds up the fish and its colour helps the fish stand out visually, but it can also be eaten as a kind of palate cleanser when moving from one variety of fish to the next.

Tsuma literally means "wife", but in the context of sashimi it refers to a highlight or foreground element partnered with the fish. Tsuma are smaller, often vibrantly coloured piles of tiny herbs, cresses or flowers such as shiso (leaves, buds or flowers) or benitade (a peppery purple herb). Tsuma are placed below the fish in the foreground, and can be used to flavour the fish as well.

Karami is any kind of pungent spice accompanying sashimi. Wasabi, the intense green horseradish we all know, is by far the most popular. But the type of karami served will vary by fish and by region. Mountain wasabi (a large brown-white root similar to Western horseradish) is popular in the north of Japan, grated ginger is served with oily fish like sardine and bonito and the preferred karami for vinegared mackerel is hot mustard.

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Sashimi etiquette

As with most parts of Japanese culture, there are rules for eating sashimi. Some are fairly straightforward but others might come as a bit of surprise.

When adding soy sauce to your individual sauce dish, add only what you need rather than filling the dish completely, which can be considered wasteful. Just a half teaspoon or so in the bottom of the dish is usually plenty to season just a few pieces of sashimi.

Many say it's taboo to mix wasabi and soy sauce together for dipping sashimi into, but I know many Japanese who do just that. Personally, I think it's best to keep the wasabi (or other karami) separate and dab just a little on the fish before dipping it lightly in the soy sauce. That way you can vary the amount of wasabi for each type of fish and in any case, in a mixed plate of sashimi the karami served with each piece may be different.

Wearing aftershave or perfume to a sushi restaurant (or any restaurant for that matter) is thought quite rude in Japan, as strong smells interfere with the delicate taste of the fish. Considering that our perception of flavour is mainly aroma, this is a good rule to follow to maximise your appreciation of the meal.

It's easy to get confused by the rules of Japanese food even when it comes to something as simple as a few slices of raw fish, but just remember to treat them as rough guidelines rather than absolute requirements. Above all else, enjoy the food and your first forays into the world of sashimi are unlikely to be your last.

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\"AdamAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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", + "page_last_modified": "" + }, + { + "page_name": "Sashimi recipe. How to make sashimi at home | olivemagazine", + "page_url": "https://www.olivemagazine.com/recipes/fish-and-seafood/sashimi/", + "page_snippet": "You can use virtually any fish for sashimi, but two of the most popular are salmon and the fattier cuts of tuna. The fish must be extremely fresh. A specialist Japanese fishmonger might offer sashimi-ready fillets so all you need to do is slice them. Otherwise, ask your fishmonger for long ...You can use virtually any fish for sashimi, but two of the most popular are salmon and the fattier cuts of tuna. The fish must be extremely fresh. A specialist Japanese fishmonger might offer sashimi-ready fillets so all you need to do is slice them. Otherwise, ask your fishmonger for long fillets at least 3cm thick, then trim them into blocks 5cm wide and 2cm thick.", + "page_result": "Sashimi recipe. How to make sashimi at home | olivemagazine
\"Sashimi\"

Sashimi

Published: May 21, 2015 at 10:16 AM
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

You can use virtually any fish for sashimi, but two of the most popular are salmon and the fattier cuts of tuna. The fish must be extremely fresh. A specialist Japanese fishmonger might offer sashimi-ready fillets so all you need to do is slice them. Otherwise, ask your fishmonger for long fillets at least 3cm thick, then trim them into blocks 5cm wide and 2cm thick.

Nutrition:
NutrientUnit
kcal204
fat6.9g
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Ingredients

  • about 150g per person\u00a0 sashimi-grade tuna or salmon
  • wasabi
  • Japanese soy sauce
  • pickled ginger
  • 1 mooli (white radish), spiralised or shredded\u00a0
  • for decoration shiso leaves or micro leaves

Method

  • STEP 1

    Step 1

    Just before you are ready to eat, slice the fillet, against the grain into little rectangles about 2cm thick. The technique is to hold the fish firmly with one hand, position the knife beside your fingers to make an against-the-grain slice and pull the knife through from base to tip in a single stroke. Serve with the accompaniments, using the leaves to decorate.

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", + "page_last_modified": "" + }, + { + "page_name": "How To Make.Sashimi - Sliced Raw Fish Recipe - Foodandmeal.com", + "page_url": "https://foodandmeal.com/how-to-make-sashimi-sliced-raw-fish", + "page_snippet": "So, How to make.Sashimi ? . Now I try to make sashimi at least once a week. It's a nice change of pace from my usual hearty comfort food meals. Plus it makesServe sashimi with a side of steamed white rice or brown rice cooked by best japanese rice cooker. The plain rice complements the fresh flavors of the fish. Offer pickled ginger, wasabi, and soy sauce as traditional condiments for dipping the sashimi. Lately I\u2019ve become completely obsessed with sashimi. There\u2019s just something about the freshness of the raw fish paired with the perfect garnishes that excites my palate. The light and healthy nature of the dish also appeals to me. I\u2019ll admit, I was intimidated at first about preparing sashimi at home. There\u2019s just something about the freshness of the raw fish paired with the perfect garnishes that excites my palate. The light and healthy nature of the dish also appeals to me. I\u2019ll admit, I was intimidated at first about preparing sashimi at home. But once I tried it myself and realized how easy it can be with high quality ingredients and the right tools, I was hooked! So, How to make.Sashimi ? . Now I try to make sashimi at least once a week. It\u2019s a nice change of pace from my usual hearty comfort food meals. Plus it makes me feel like I\u2019m dining at a high-end sushi restaurant without leaving my kitchen! I especially love experimenting with different white fish like halibut, sea bass and fluke beyond the typical tuna and salmon.", + "page_result": "\n\n\n\n\n\t \n\t \n\n\n\n\n\n\nHow To Make.Sashimi - Sliced Raw Fish Recipe - Foodandmeal.com\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\t\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n \r\n\r\n\n\n\t\t\n\t\t\n\t\t\n\n\t\r\n\n \n \n\t\t\n\n\n\n\t\t\n\t\t\n\n\n\n\n\t\tSkip to content\n\n\n\t\t\t\n\t\t\t
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How to make.Sashimi – Sliced Raw Fish recipe

By \t\t\t\n\t\t\t\t\n\t\t\t\tJames Anderson\t\t\t\n\t\t\t\n\t\t\n\n\t\t / December 15, 2023
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I’m James Anderson, and so excited to share my new sashimi recipe with you all! As an avid home cook and employee at Food And Meal, I have a deep passion for creating delicious yet simple dishes.

\n

Lately I’ve become completely obsessed with sashimi. There’s just something about the freshness of the raw fish paired with the perfect garnishes that excites my palate. The light and healthy nature of the dish also appeals to me. I’ll admit, I was intimidated at first about preparing sashimi at home. But once I tried it myself and realized how easy it can be with high quality ingredients and the right tools, I was hooked!

\n

So, How to make.Sashimi ? . Now I try to make sashimi at least once a week. It’s a nice change of pace from my usual hearty comfort food meals. Plus it makes me feel like I’m dining at a high-end sushi restaurant without leaving my kitchen! I especially love experimenting with different white fish like halibut, sea bass and fluke beyond the typical tuna and salmon.

\n

In this post, I’m going to walk you through my favorite simple sashimi recipe, as well as provide plenty of tips for sourcing sashimi-grade fish and how to slice it properly. My goal is to demystify the process so you too can start enjoying this light, fresh and elegant dish in your own home. I hope this recipe brings you as much happiness as it does for me. Let’s get started!

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How to make.Sashimi

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Sashimi is a popular Japanese dish that consists of slices of raw meat and fish. This food is usually served with soy sauce. Sashimi is considered to be the national dish of Japan. It is often eaten with a small amount of soy sauce. It is considered to be the best way to experience the true essence of Japanese cuisine. In order to truly enjoy salmon sashimi, you should try it at least once in your lifetime.

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Experience the culinary art of sashimi, a masterpiece for your taste buds.
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\"How
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Sashimi

\n\t\t
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Sashimi is a traditional Japanese dish. Sashimi is very easy to make at home. Using a slicer, mandolin, or julienne, you can make sashimi in minutes. A fish is best sliced thinly if it is soaked in a saltwater solution for at least 15 minutes. The fish should be chilled when preparing sashimi so that it doesn't spoil.
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5 from 3 votes
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\n\t\t Print\n\t\t Pin Recipe\n\t\t\n\t\t\n\t\t
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Course: Appetizer, Party
Cuisine: Japanese
Keyword: sashimi
CookingStyle: Handcrafted Cooking
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Prep Time: 15 minutes minutes
Cook Time: 5 minutes minutes
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Servings: 4 servings
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Calories: 130kcal
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Author: James Anderson
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Ingredients

  • 1 pound fish salmon, tuna, snapper, yellowtail, etc., must be fresh, Sashimi- grade
  • 1 carrot grated, for garnish
  • 1 daikon grated, for garnish
  • Soy sauce Wasabi
  • Sushi ginger gari
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Instructions

  • Freeze the fish so it is firm enough to cut thinly.
    \"How
  • Use a very sharp, non-serrated knife to remove the skin.
    \"How
  • Cut into M-inch thick pieces, about the size of a domino. Your knife should be sharp enough to prevent using a sawing motion that will destroy the flesh.
    \"How
  • Arrange on a platter and garnish with grated daikon and carrot.
    \"How
  • Serve with soy sauce, wasabi, and sushi ginger or gari.
    \"How
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Video

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Notes

Sashimi can be prepared with any kind of fish. Generally, fish that is best for sashimi are tuna and salmon. Other types of seafood are used to make sashimi. The most common types of seafood used in sashimi are tuna, salmon, scallops, octopus, and mackerel. While sashimi can be served with rice, it is more often eaten with soy sauce.
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Nutrition

Serving: 4servings | Calories: 130kcal | Carbohydrates: 5g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 57mg | Sodium: 87mg | Potassium: 583mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2548IU | Vitamin C: 19mg | Calcium: 39mg | Iron: 1mg
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\u00a9 Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

\nPin Recipe\n\n\n
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Alternative Method: Sashimi Salad Bowl

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\"How
How to make. Sashimi at home?
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Ingredients:

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  • 8 ounces of the freshest sashimi-grade fish (salmon, tuna, or your choice)
  • \n
  • 2 cups of sushi rice
  • \n
  • 1 cucumber, thinly sliced
  • \n
  • 1 large avocado, thinly sliced
  • \n
  • 1/4 cup pickled ginger
  • \n
  • 1/4 cup soy sauce
  • \n
  • 2 tablespoons wasabi
  • \n
  • 2 tablespoons sesame seeds
  • \n
  • 1 tablespoon rice vinegar
  • \n
  • 1 tablespoon mirin
  • \n
  • Fresh seaweed salad for garnish (optional)
  • \n
  • Edible flowers for garnish (optional)
  • \n
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Instructions:

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    \n
  • Prepare the Sous-Vide Bath: Fill a large container or sous-vide water bath with water and set your sous-vide machine to 118\u00b0F (48\u00b0C). This temperature is slightly higher than traditional sashimi, but it’s perfectly safe for sous-vide cooking.
  • \n
  • Sous-Vide the Fish: While the water bath is heating, cut your salmon sashimi-grade fish into bite-sized pieces. Place the fish in a vacuum-sealed bag, or use a heavy-duty zipper-lock bag and remove as much air as possible. Gently place the bag into the heated water bath and cook the fish for 20-30 minutes.
  • \n
  • Cook the Sushi Rice: Rinse and cook the sushi rice according to the package instructions. Once cooked, season the rice with a mixture of rice vinegar, mirin, and a pinch of sugar. Allow the rice to cool.
  • \n
  • Assemble the Bowl: In a wide, shallow bowl, spread a layer of seasoned sushi rice. Arrange the cucumber and avocado slices around the rice.
  • \n
  • Plate the Sous-Vide Sashimi: Carefully remove the sous-vide bag with the cooked fish. Open the bag, and using a slotted spoon, gently lift the fish pieces and place them on top of the rice.
  • \n
  • Garnish: Sprinkle sesame seeds over the fish, and add pickled ginger, wasabi, and optional seaweed salad and edible flowers for an artistic touch.
  • \n
  • Serve: Drizzle the entire bowl with soy sauce or serve it on the side for dipping.
  • \n
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Read  Discover Japanese cuisine with 50+ easy recipes

How to prepare salmon for sashimi

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Salmon sashimi is an artful dish that requires precise preparation to ensure safety, flavor, and texture. As my readers at Food And Meal would expect, I approach this culinary delight with a passion for freshness and a respect for traditional techniques.

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  1. The first step in preparing salmon for sashimi is sourcing the best quality fish. It’s crucial to choose salmon that is labeled as ‘sushi-grade’ or ‘sashimi-grade,’ which means it has been frozen at temperatures that kill parasites. This is non-negotiable. Personally, I feel a surge of excitement when I find a beautifully marbled piece of salmon, vibrant in color and fresh in smell, knowing it will yield a sublime eating experience.
  2. \n
  3. Once you have your perfect salmon, the next step is to handle it with care. I always ensure my workspace and utensils are impeccably clean to prevent any cross-contamination. There’s a sense of calm and focus as I lay out my tools\u2014a sharp knife is imperative. The blade must be able to slice through the delicate flesh like silk, which is why I prefer using a specialized sashimi knife, honed to perfection.
  4. \n
  5. Now, the preparation begins. First, I remove the skin from the salmon fillet. With steady hands and a gentle sawing motion, I guide my knife between the skin and the flesh. It’s almost meditative, and the satisfaction of peeling away a clean piece of skin without wasting any of the precious meat is immense.
  6. \n
  7. Next, I carefully examine the fillet for any pin bones. Using tweezers, I pluck out each bone with precision. It’s a task that requires patience and a keen eye, but ensuring a bone-free experience for the diner is essential for the integrity of the dish.
  8. \n
  9. Then comes the slicing. The thickness of the slices can vary depending on personal preference, but I aim for about 1/4 inch thick. Each slice should be consistent to allow for an even and elegant presentation. I place my knife at a slight angle and let the blade do the work, drawing it across the flesh in one smooth motion. The feeling of the knife gliding through the salmon, yielding perfect slices, is gratifying. It’s a testament to the craftsmanship that goes into sashimi.
  10. \n
  11. Finally, I arrange the salmon slices delicately on a chilled plate. Presentation is key, as we eat with our eyes first. I might garnish with a sprig of dill or some edible flowers for color contrast, but the salmon itself is the star of the show.
  12. \n
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In choosing to prepare salmon sashimi, there’s a connection to tradition and an appreciation for the simplicity and purity of the ingredients. It’s a dish that speaks to my love for minimalism in cooking\u2014where less is more, and the quality of the produce takes precedence. Every time I make sashimi, it’s not just about feeding the body; it’s about offering a sensory experience that feeds the soul.

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Tips for making Sashimi

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\"Sashimi
Turn sashimi into a vibrant salad with mixed greens and a light dressing.
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Cooking Tips

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    \n
  • Select the Freshest Fish: The quality of your sashimi starts with the fish. Choose sashimi-grade fish from a reputable source, ensuring it’s properly handled and stored at low temperatures.
  • \n
  • Keep It Cold: Before you begin slicing, make sure the fish is well-chilled. Pop it into the freezer for about 15 minutes to facilitate precise cutting.
  • \n
  • Shaping is Key: To achieve those elegant salmon sashimi slices, it’s essential to have a sharp, non-serrated knife. Dip the blade in hot water and wipe it clean between each cut for smooth results.
  • \n
  • Cut Against the Grain: When slicing your fish, always cut against the grain. This method ensures your sashimi will be tender and easy to bite into.
  • \n
  • Serve Immediately: Sashimi is at its best when served immediately. Avoid letting it sit; enjoy the freshness promptly.
  • \n
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Read  Authentic Poblano Potato Gratin Recipe \u2013 A Culinary Masterpiece

Serving Suggestions

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\"Sashimi\"
Pair your sashimi with cold, crisp sake for a delightful culinary adventure.
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  • Serve sashimi with a side of steamed white rice or brown rice cooked by best japanese rice cooker. The plain rice complements the fresh flavors of the fish.
  • \n
  • Offer pickled ginger, wasabi, and soy sauce as traditional condiments for dipping the sashimi.
  • \n
  • Make sashimi rice bowls by topping sushi rice with slices of sashimi and desired garnishes like avocado, cucumber, seaweed salad, etc.
  • \n
  • For a salad, place sashimi over a bed of mixed greens, shredded carrots, edamame and top with a ginger dressing.
  • \n
  • Garnish platters of sashimi with lemon and lime wedges, microgreens, roasted sesame seeds or tobiko for extra flavor and visual appeal.
  • \n
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FAQs about Sashimi

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\"Sashimi
Elevate your sashimi with vibrant garnishes for a burst of flavor and color.
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  • What is sashimi-grade fish? Sashimi-grade fish is the highest quality fish specifically prepared and stored to be consumed raw. It undergoes strict handling, freezing, and storage processes to ensure safety.
  • \n
  • How to make.Sashimi at home? Absolutely, but it’s essential to source high-quality sashimi-grade fish and follow proper food safety guidelines, including freezing to kill potential parasites.
  • \n
  • How do I store leftover sashimi? Store leftover sashimi in an airtight container in the refrigerator, but it’s best enjoyed fresh on the same day it’s prepared.
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  • Is sashimi the same as sushi? No, sashimi is thin slices of raw fish, while sushi consists of vinegared rice with various toppings, including salmon sashimi.
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  • What are some common sashimi fish choices? Popular sashimi fish include tuna, salmon, yellowtail, and snapper. However, there’s a wide range of options to explore based on personal preference and availability.
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  • Can I Use Homemade Wasabi in my Sashimi Recipe? Using homemade wasabi in your sashimi recipe can elevate the flavor profile to new heights. With the right homemade wasabi recipe, you can achieve the perfect balance of heat and floral notes. Experimenting with different variations will add a unique touch to your sashimi dish, making it a memorable culinary experience.
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Conclution

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In closing, I hope this How to make.Sashimi guide has inspired you to give this light and elegant dish a try at home. While sourcing salmon sashimi-grade fish and slicing technique take some practice, the prep itself is surprisingly simple. With a few special tools and paying close attention to quality and freshness of ingredients, you can easily achieve restaurant-worthy results.

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Let me know if you have any other questions! I’m happy to provide more tips and recommendations for taking your home sashimi game to the next level. And stay tuned for more exciting recipes and content coming soon.

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Master the art of sashimi preparation with expert tips and techniques. Impress your guests and elevate your dining experience with restaurant-quality sashimi at home.

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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I\u2019m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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\t\n\n", + "page_last_modified": "" + }, + { + "page_name": "How to Make Salmon Sashimi - Cook With Dana", + "page_url": "https://cookwithdana.com/how-to-make-salmon-sashimi/", + "page_snippet": "Learn how to make salmon sashimi or sushi grade salmon so you can eat raw salmon at ease. This salmon can be made into sushi rolls!I love eating salmon sashimi but always eating out for sushi can be quite pricy. If you\u2019re tight on a budget or want to have a sushi night, you can buy a raw salmon fish at the store and make it \u2018sushi grade\u2019 which means that it\u2019s safe to consume raw. This freezing method is also used at all sushi restaurants to ensure the fish can be eaten raw. To ensure your salmon sashimi is safe to eat or \u2018sushi grade,\u2019 follow my recipe below. This is raw salmon so please consume at your own risk and know where your fish comes from. It is up to you as a consumer to make the judgement of where you get your fresh salmon to make your salmon sashimi. I highly suggest to do some research to understand where your salmon is coming from and understand if the salmon\u2019s living conditions allow you to prepare it raw at home. I followed your instructions and made 2 sashimi meals and it was totally delicious \ud83e\udd29 My daughter and my husband loved it.Thank you so much Dana for sharing the recipe \u2764\ufe0f. I never thought that I could ever made sashimi at home \ud83d\ude0d", + "page_result": "\n\n\n\n\n\n\n\t\n\tHow to Make Salmon Sashimi - Cook With Dana\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\t\n\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\t\n\t\t\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\n\t\t\t\t\t\n\t\t \t\n\n\t\t\n\t\t\n\t\n\n\n\n\t\t\n\t\t\n

Published: \u00b7 Modified: by Dana \u00b7 This post may contain affiliate links \u00b7 9 Comments

How to Make Salmon Sashimi

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I love eating salmon sashimi but always eating out for sushi can be quite pricy. If you’re tight on a budget or want to have a sushi night, you can buy a raw salmon fish at the store and make it ‘sushi grade’ which means that it’s safe to consume raw.

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I learned this method from my parents’ sushi restaurant. This freezing method is also used at all sushi restaurants to ensure the fish can be eaten raw. To ensure your salmon sashimi is safe to eat or ‘sushi grade,’ follow my recipe below. This is raw salmon so please consume at your own risk and know where your fish comes from. If you’re pregnant, etc. consult a doctor before eating raw salmon.

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FARMED SALMON VS. WILD

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I chose to buy farmed salmon because where I get my salmon (Faroe Island Salmon, Sustainably Farmed to be exact) the salmon is raised in a sizeable contained area so they are able to swim in their natural habitat and eat their own natural diet. This type of salmon has a lower chance of pesticides compared to wild salmon where I don’t know what foods they have been eating.

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Personally it all comes down to knowing where you are getting your salmon. I buy the highest grade quality I can get to ensure that I won’t get sick. It is up to you as a consumer to make the judgement of where you get your fresh salmon to make your salmon sashimi. I highly suggest to do some research to understand where your salmon is coming from and understand if the salmon’s living conditions allow you to prepare it raw at home. Your local fish market (not your nearest grocery store salmon like Costco, Ralph’s or Safeway) would be super helpful \u25e1\u0308

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INGREDIENTS YOU NEED FOR YOUR SALMON SASHIMI:

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  • fresh farmed salmon (Faroe Island Salmon, Sustainably Farmed)
  • salt
  • freezer bag (ziplock freezer bags or any that prevent freezer burn is great!)
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yuzu aioli (optional):

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STEPS TO MAKE THE SALMON SASHIMI:

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  1. Get fresh salmon from your local market. I am using 1 pound salmon fillet.
  2. Pat the salmon dry with a paper towel. Add 1 teaspoon salt (per pound) and let it sit for 20 minutes. You will see that water will start coming out
  3. Rinse salmon with running water.
  4. Pay salmon dry with a paper towel, and store in a freezer bag.
  5. Freeze salmon for at least 7 days at -4\u00b0F (-20\u00b0C) to a month to kill parasites.
  6. When you’re ready to eat the salmon, defrost in the refrigerator the night before.
  7. Take salmon out of the refrigerator before eating and pat dry with a paper towel. Slice and serve. I like to eat with sushi rice and dip with wasabi & soy sauce. If you have salmon skin left, don’t throw it away. Fry in some oil for 5-7 minutes until crispy. It tastes like chips!
  8. Optional: I served the salmon sashimi with yuzu aioli for a slight citrus note. You can also serve the sashimi with lemon, cucumbers, and avocado.
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5 from 8 votes
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Salmon Sashimi

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Prepare fresh salmon sashimi so you can eat it raw at home.
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Prep Time10 minutes mins
Freeze for 7 days to 1 month7 days d
Total Time7 days d 10 minutes mins
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Course: Appetizer
Cuisine: Japanese
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Servings: 4 people
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Calories: 161kcal
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Author: Dana
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Ingredients

  • 1 pound salmon
  • 1 teaspoon salt
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Instructions

  • Get fresh salmon from your local market. I am using 1 pound salmon fillet.
  • Pat the salmon dry with a paper towel. Add 1 teaspoon salt (per pound) and let it sit for 20 minutes. You will see that water will start coming out.
  • Rinse salmon with running water.
  • Pay salmon dry with a paper towel, and store in a freezer bag.
  • Freeze salmon for at least 7 days at 4\u00b0F (-20\u00b0C) to a month to kill parasites.
  • When you're ready to eat the salmon, defrost in the refrigerator the night before.
  • Take salmon out of the refrigerator before eating and pat dry with a paper towel. Slice and serve. I like to eat with sushi rice and dip with wasabi & soy sauce. If you have salmon skin left, don't throw it away. Fry in some oil for 5-7 minutes until crispy. It tastes like chips!
  • Optional: I served the salmon sashimi with yuzu aioli for a slight citrus note. You can also serve the sashimi with lemon, cucumbers, and avocado.
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Video

@cookwithdana

Save your $$$ and eat safely prepared raw salmon at home \ud83e\udd29\ud83c\udf63 #sushi #salmon #learnontiktok #foodtiktok

\u266c Lights Are On (Instrumental) – Edith Whiskers
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Nutrition

Calories: 161kcal | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 631mg | Potassium: 556mg | Vitamin A: 45IU | Calcium: 14mg | Iron: 1mg
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Did you make this?Please give it a 5-star rating, or leave a comment to share your experience! Tag @cookwithdanaa on Instagram to show me your beautiful creations! \ud83d\ude0a
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Check out this delicious salmon sushi recipe below:

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Cook With Dana is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce more cooking content at no cost to you. Thank you for supporting Cook With Dana!

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    I followed your instructions and made 2 sashimi meals and it was totally delicious \ud83e\udd29 My daughter and my husband loved it.Thank you so much Dana for sharing the recipe \u2764\ufe0f. I never thought that I could ever made sashimi at home \ud83d\ude0d

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      Ah! I’m so happy it worked out! Glad it turned out delicious.

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    \nl hav heard for years about freezing salmon by restaurants as the typical anti-parasite preparation, and hav wanted to try it.. but is this the same “smoked salmon” they use for sashimi..? l bet it is and thats just a label.. either way, l cant wait to try this.. lm probably going to hold out until l can find some alaska king salmon.. thank you for posting this..!

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    \nThis is now my go-to recipe for salmon sashimi! It is so simple and also delicious, as well as safe :). I use wild sockeye salmon and occasionally coho, all from west coast Canadian waters. 8 -10 days in the freezer works well.
    \nThank you so much for this. I’m delighted to have found you \u263a
    \nColin Davies

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      Thank you Colin for the comment! So glad you tried it!

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    Hello! Would this work on tuna as well or just salmon?

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      Hi there \u25e1\u0308
      \nThis is for salmon only. Fresh tuna does not need to be frozen and prepared like salmon due to the lower risk of parasites.

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    \nI would be so happy to do this and finally have sushi grade salmon without driving a while away to my nearest Asian market but, like other people, I am afraid to incorrectly do it and get sick over unsafe sashimi. But! You\u2019re giving me the motivation to do it! But before I do, does a normal ziplock bag work for freezing the salmon or do I need a vacuum seal one like the one you use in the tiktok?

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      Hi Selena, I would recommend a vacuum sealed bag or double bag your ziplock so you won’t get freezer burn \u25e1\u0308

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How to prepare sashimi

Preparing sashimi is like any other part of Japanese cuisine; easy to get started, but incredibly difficult to perfect. Adam Liaw shares some tips.

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Adam Liaw

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Adam Liaw's salmon oyakodon.Adam Liaw

Although sashimi perfection may be years away, this simple beginner's guide will have you slicing away in no time.

What is sashimi?

\"Tuna,
Tuna, salmon and kingfish are popular sashimi choices in Japanese restaurants in Australia.Jeffrey Chan
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At its most basic, sashimi is something raw, sliced and served. It can be anything - beef, scallops, even chicken - and by far the most popular sashimi is seafood.

Choosing fish

Almost any fish can be eaten as sashimi. In Australia, tuna, salmon and kingfish are commonly used for sashimi in Japanese restaurants. But some of the best seafood varieties for sashimi in this country are: scallop, squid, tuna, trevally, kingfish, bream, bonito, garfish, whiting, flounder, flathead, snapper and even leatherjacket.

When it comes to raw fish, there's more to good sashimi than just being fresh. The flavour and texture of fish changes over time, and just like good beef, some fish improves with a bit of time to age. As a general rule smaller fish and seafood like prawns and squid are best eaten as soon as they're dispatched, and larger fish like flounder and snapper might need to be rested on ice for a few hours or overnight for their muscles to relax and their flavour to improve. Some even think very large fish like tuna are at their best aged for week or two. But be warned - ageing fish to be eaten raw is strictly for the experts and my advice when choosing fish for sashimi is to follow the advice of a good fishmonger.

Preparing fish

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Once the fish has been selected, it is filleted and skinned (if choosing a whole fish). Then there isn't much more to the preparation of sashimi than just cutting it up. Japanese chefs can name dozens of different slicing techniques for sashimi, but you only need to know a few.

The hira-zukuri (rectangular slice) cut is the most common. Starting from the right side of the fillet (for right handers) draw the knife from its base to its tip in a single vertical stroke. This is for a clean slice of fish between half a centimetre to more than 1cm wide. The slices are stacked like books on a bookshelf. This cut is commonly used for tuna, salmon and kingfish.

The angled usu-zukuri (thin slice) cut begins from the left of the fillet, drawing the knife at a nearly horizontal angle across the grain, creating a very thin, diagonal slice that is perfect for firm, white fish with thin fillets like bream, flounder and whiting.

Other cuts such as the kaku-zukuri (square slice) creates small cubes of thick, soft fish like tuna and the ito-zukuri (thread slice) produces thin slivers of narrow fish and seafood like garfish and squid.

For all the fancy names and techniques, what's most important is that each slice of each type of fish is the same. Slicing creates texture and if the slices are different widths, the texture of each slice will be different.

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Dressings and garnishes

After it is cut, sashimi is nearly always arranged as a kind of landscape with three edible garnishes on the plate - ken, tsuma and karami - a base, a highlight and a spicy condiment.

Ken is the base or background and sits at the rear of the dish. Popular ken include a mound of shredded and curled daikon radish or Japanese leek, or wakame seaweed. The bulk of the ken holds up the fish and its colour helps the fish stand out visually, but it can also be eaten as a kind of palate cleanser when moving from one variety of fish to the next.

Tsuma literally means "wife", but in the context of sashimi it refers to a highlight or foreground element partnered with the fish. Tsuma are smaller, often vibrantly coloured piles of tiny herbs, cresses or flowers such as shiso (leaves, buds or flowers) or benitade (a peppery purple herb). Tsuma are placed below the fish in the foreground, and can be used to flavour the fish as well.

Karami is any kind of pungent spice accompanying sashimi. Wasabi, the intense green horseradish we all know, is by far the most popular. But the type of karami served will vary by fish and by region. Mountain wasabi (a large brown-white root similar to Western horseradish) is popular in the north of Japan, grated ginger is served with oily fish like sardine and bonito and the preferred karami for vinegared mackerel is hot mustard.

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Sashimi etiquette

As with most parts of Japanese culture, there are rules for eating sashimi. Some are fairly straightforward but others might come as a bit of surprise.

When adding soy sauce to your individual sauce dish, add only what you need rather than filling the dish completely, which can be considered wasteful. Just a half teaspoon or so in the bottom of the dish is usually plenty to season just a few pieces of sashimi.

Many say it's taboo to mix wasabi and soy sauce together for dipping sashimi into, but I know many Japanese who do just that. Personally, I think it's best to keep the wasabi (or other karami) separate and dab just a little on the fish before dipping it lightly in the soy sauce. That way you can vary the amount of wasabi for each type of fish and in any case, in a mixed plate of sashimi the karami served with each piece may be different.

Wearing aftershave or perfume to a sushi restaurant (or any restaurant for that matter) is thought quite rude in Japan, as strong smells interfere with the delicate taste of the fish. Considering that our perception of flavour is mainly aroma, this is a good rule to follow to maximise your appreciation of the meal.

It's easy to get confused by the rules of Japanese food even when it comes to something as simple as a few slices of raw fish, but just remember to treat them as rough guidelines rather than absolute requirements. Above all else, enjoy the food and your first forays into the world of sashimi are unlikely to be your last.

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\"AdamAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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