Classic Sashimi Platter
A traditional Japanese preparation of thinly sliced raw fish, carefully selected for freshness and served with traditional accompaniments. This recipe focuses on proper bleeding, filleting, and slicing techniques to achieve restaurant-quality results.
Story
Sashimi represents the purest expression of fresh fish in Japanese cuisine. Success depends entirely on using the freshest possible fish and maintaining strict cleanliness throughout preparation. Traditional accompaniments include soy sauce, wasabi, and pickled ginger.
Ingredients
Fresh salmon fillet (sushi-grade)
400g
Fresh yellowtail (hamachi) fillet (sushi-grade)
300g
Low-sodium soy sauce
3 tablespoons
Fresh wasabi paste
1 teaspoon
Pickled ginger (gari)
30g
Clean kitchen paper towels
as needed
Sharp yanagiba knife
1
Instructions
1
Prepare and bleed the fish
If using whole fish, make a shallow cut behind the gills to bleed it out. Let it rest for 5-10 minutes—this step removes excess blood and improves the flavor and texture of the final slices.
2
Fillet the fish
Rinse the fish and pat completely dry. Using a long, sharp knife, carefully fillet along the spine, following the bones closely. Remove the skin and check for any remaining scales or bones. Cut the fillet into manageable portions.
3
Remove excess moisture
Wrap the fish portions in clean kitchen paper towels. Let them sit for 5-10 minutes to draw out excess moisture. Replace the towels once if needed. Proper drying ensures clean cuts and better texture.
4
Slice the fish thinly
Hold the knife at a slight angle. Cut the fish into slices about 3-4mm thick, using a single confident stroke for each slice. Rotate the blade slightly between cuts for cleaner results. Work quickly to maintain the fish's fresh quality.
5
Arrange and serve
Fan the slices on a chilled plate or wooden board. Serve immediately with small dishes of soy sauce mixed with a touch of wasabi. Add pickled ginger on the side. Garnish with shiso leaves if desired.
