Sashimi is a traditional dish of Japanese cuisine in the form of raw and highest quality fish and seafood cut according to special rules (hira giri - slices, kazu giri - cubes, etc.). The fish is served on a layer of daikon with cucumber, lemon, various sauces and spices. The most popular sashimi are salmon (shaky), tuna (otoro) and eel (unagi). This snack is easy to prepare at home.
Homemade salmon sashimi
Salmon sashimi at home is the most popular and tastiest compared to other types of fish. Salmon must be farmed, parasite free, fresh and of good quality. Salmon for sashimi is cut into slices 5 cm long and 1 cm thick. In this recipe, we complement the sashimi with green radish and carrots and serve with wasabi and soy sauce.
- Salmon 300 (grams)
- Carrot 200 (grams)
- Green radish 200 (grams)
- Wasabi 7 (grams)
- Soy sauce 20 (milliliters)
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How to make sashimi at home? Clean the selected piece of salmon from scales, carefully remove the skin and all bones. -
Then use a sharp knife to cut the fillet into thin slices and place on a serving platter. -
Peel and wash the carrots and green radish. It can be replaced with the same amount of daikon.Using a food processor or Korean grater, chop these vegetables into fine shavings. -
To serve, prepare high-quality soy sauce and wasabi. -
Place the vegetable shavings next to the salmon slices. Add a little wasabi to the dish and pour the sauce into a bowl. Serve salmon sashimi prepared at home immediately on the table, and eat it with chopsticks. Bon appetit!
Tuna sashimi
Tuna sashimi is a delicious and specific appetizer, designed for lovers of this fish. Only the abdominal part of the carcass is suitable for sashimi, as it is fattier and more tender. Tuna for sashimi is cut into small cubes (kazu giri) and served in small portions with soy sauce. In this recipe we will add green onions to the tuna, but you can use daikon strips.
Cooking time: 5 minutes.
Cooking time: 5 minutes.
Servings: 2.
Ingredients:
- Fresh tuna (fillet) – 200 gr.
- Green onion – 1 bunch.
- Citrus soy sauce – 1 tbsp.
Cooking process:
Step 1. Rinse fresh, high-quality tuna fillets with cold water and dry well with a napkin. Then use a sharp knife to cut the tuna into small cubes or rectangular pieces.
Step 2. Wash a bunch of green onions, dry them with a napkin and cut them into small identical rings.
Step 3: Transfer the tuna slices to a small serving plate. Drizzle the citrus soy sauce over the fish and sprinkle evenly with chopped green onions.
Step 4. Serve the prepared tuna sashimi to the table immediately, not forgetting the chopsticks.
Step 5. And, as an option, tuna sashimi can be served with daikon shavings. Bon appetit!
Shrimp sashimi
Shrimp, like other seafood, is not eaten raw, so to prepare shrimp sashimi in restaurants, they use Amaebi deep-sea shrimp, but at home you can only use raw Argentine shrimp. In this recipe, we will complement the shrimp with fresh cucumber, lettuce, lemon and prepare two types of sauce for serving. We choose the quantity of ingredients to taste.
Cooking time: 30 minutes.
Cooking time: 10 minutes.
Servings: 1.
Ingredients:
- Argentine shrimps – 200 gr.
- Long cucumber – ½ pc.
- Hot pepper – ½ pod.
- Lettuce leaves - to taste.
- Green onions - 1 feather.
- Soy sauce – 2 tbsp.
- Sesame oil – 2 tbsp.
- Fish sauce - optional.
Cooking process:
Step 1. First of all, prepare all the ingredients for the sashimi.
Step 2. Defrost the Argentine shrimp in advance and under natural conditions. Clean them, rinse them and dry them on a paper towel.
Step 3. Wash the green onions, cut into oblique pieces and place in a separate bowl.
Step 4. Fill it with the juice of half a lemon through a strainer.
Step 5. Then add 2 tablespoons of sesame oil, stir and leave for 20 minutes. This will be one type of sashimi sauce.
Step 6. Cut half of the hot pepper into thin rings.
Step 7. Transfer it to another bowl, pour in 2 tablespoons of soy sauce and, if you have it, add a couple of drops of fish sauce. Leave for 20 minutes to infuse.
Step 8. Using a very sharp knife to crush it, cut the shrimp into lengthwise halves.
Step 9. Wash half a long cucumber and cut into thin slices.
Step 10. Place washed lettuce leaves on a flat serving plate. Place shrimp on top of them. Complete the dish with sliced cucumber and slices of half a lemon.Serve the prepared shrimp sashimi immediately with two types of sauces. Bon appetit!
How to make scallop sashimi
Scallops are an exquisite seafood delicacy with a delicate texture, a pleasant sweet taste and many beneficial properties, so scallop sashimi is very tasty and easy to prepare at home. A fresh scallop is ideal for sashimi, but it is impossible to find one, and a frozen dish will turn out just as good, only it is better to take a large scallop. In this recipe, add scallop sashimi to fresh vegetables, lemon and serve with wasabi, ginger and soy sauce.
Cooking time: 10 minutes.
Cooking time: 10 minutes.
Servings: 1.
Ingredients:
- Scallop – 120 gr.
- Cucumber – 20 gr.
- Radish – 1 pc.
- Pickled ginger – 10 gr.
- Wasabi – 10 gr.
- Lemon – 1 slice.
- Soy sauce – 1 tbsp.
- Parsley - to taste.
Cooking process:
Step 1. First of all, prepare, according to the recipe and the number of servings you need, a simple set of ingredients for sashimi. Defrost the scallop in advance under natural conditions.
Step 2. Wash the vegetables, dry with a napkin, cut into thin slices and place beautifully on a serving plate.
Step 3. Dry the defrosted scallops with a napkin, cut into equal circles and place next to the vegetable slices. Place a rolled up slice of ginger and some wasabi along the edge of the plate.
Step 4. Separate the parsley into leaves and sprinkle evenly over the sashimi. Add a slice of lemon to the plate.
Step 5. Immediately serve the prepared scallop sashimi on the table and serve it with high-quality soy sauce in a small sauceboat. Bon appetit!
Eel sashimi
Eel sashimi is prepared like sashimi from other fish, but the eel is not eaten raw.The fish is a delicacy, rare, and you can only buy “Unagi” eel from us, that is, smoked using a special technology. In sashimi, the eel is accompanied by traditional fresh vegetables and served with ginger, wasabi and soy sauce.
Cooking time: 10 minutes.
Cooking time: 10 minutes.
Servings: 1.
Ingredients:
- Unagi eel – 100 gr.
- Daikon – 70 gr.
- Cucumber – 10 gr.
- Carrots – 10 gr.
- Pickled ginger - to taste.
- Wasabi - to taste.
- Soy sauce - to taste.
- Lemon - for decoration.
- Fresh herbs - to taste.
Cooking process:
Step 1. Peel the daikon and carrots, rinse with cucumber and dry with a napkin. Using any kitchen gadget or sharp knife, chop the vegetables into thin long strips.
Step 2. If the daikon is bitter, then soak it in ice water for 10 minutes and then dry it the same way.
Step 3. Carefully cut the Unagi eel into thin equal slices using oblique cuts.
Step 4. Place vegetable strips on a flat plate. Place sliced eel on top of them and pour soy sauce over it. Place pickled ginger and wasabi slices around the edge of the plate. Decorate the prepared eel sashimi with a slice of lemon, a sprig of herbs and serve immediately. Bon appetit!
Salmon sashimi with avocado
Salmon sashimi with avocado differs from traditional sashimi in additional ingredients, but the taste of the snack is light and refreshing. Salmon is cut into thin slices or taken already prepared and sliced for sashimi. In this recipe, we complement the salmon with sliced avocado, cucumber and a special dressing, like a salad, but you can fold these ingredients in layers and place slices of salmon on top.
Cooking time: 10 minutes.
Cooking time: 10 minutes.
Servings: 1.
Ingredients:
- Salmon – 150 gr.
- Avocado – ½ pc.
- Cucumber – 1 pc.
- Cherry tomatoes – 5 pcs.
For refueling:
- Soy sauce – 1 tsp.
- Lemon zest – 1 tsp.
- Sugar – 1 tsp.
- Lemon juice – 2 tbsp.
- Sesame oil – 1 tsp.
- Ground black pepper – 1 pinch.
- Alfalfa sprouts - for decoration.
Cooking process:
Step 1. Immediately prepare the sashimi dressing. Mix all the above ingredients in a bowl and pour it into a sashimi plate.
Step 2. Cut the salmon fillet into slices or take one ready for sashimi.
Step 3. Cut the avocado in half and cut into medium pieces of any shape.
Step 4. Cut the fresh cucumber into thin slices.
Step 5. Cut the cherry tomatoes into halves.
Step 6. Place all the chopped ingredients on a plate on top of the dressing and mix a little. Decorate the prepared sashimi with avocado with alfalfa sprouts and serve immediately. Bon appetit!
