Video:How to Make Sashimi

Transcript:How to Make Sashimi

I am Hiroko Shimbo, from Hiroko’s Kitchen in New York City, here for About.com. Today I am going to show you how to make sashimi.

Cutting the Fish

And for the sashimi we always look for a kind of inch. Putting this, my pinkie here. So, I am cutting slightly off this top part. And, I’ll show you this is good as I am removing this brown part. Don’t saw, but as I did just very smooth. The sashimi fish you need about 3 inch long and one and a half inch, a kind of a rectangular.

For sashimi, I can go, this way, the same as Sushi size, or, this is the most, a kind of standard. Just slice the fish. Here is one maguro or tuna for sashimi. This tuna is seared and then, just quickly cooled. And look this is just a beautiful cutting surface. And this is a wonderful option to your sashimi plate which you are making.

Plating Tuna Sashimi

OK, here is the plate. Or, it can be flat or like this. I can use this cut fish. So, let’s start to make a kind of a background. And here is the julienne, very, very finely julienne Daikon and carrots, get rid of the water, just make look very nice. Light, airy, that’s important.

Make Salmon Sashimi

Here, I have salmon. This is one person’s serving. So, say, 5 – 8 slices max. Like here, three slice. Resting on this background like here. I need more, this cucumber, just to divide the salmon.

Garnish for the Sashimi

This is just a nice small size, sashimi, two tuna, here is wasabi. In the cucumber flower. And then, this is a very thinly sliced, red radish. Soaked in water.

This is the sashimi. You can make this kind of sushi for sashimi at home, anytime. Thanks for watching to learn more visit us on the web at About.com.