By Rebecca Gardon
You don’t have to be a professional sushi chef to enjoy sashimi at home. You don’t even have to leave your house! In fact, you can order restaurant-quality sushi grade seafood from a reputable source like Catalina Offshore Products, and have it delivered right to your door!
Here are some tips to help you make sashimi at home:
- Make sure you have the right tools. You’ll need a sharp non-serrated knife, clean cutting board, damp towel, and something to plate your sashimi on.
- Inspect fish and remove any skin, bones and bloodline, if present. Salmon and yellowtail fillets may include a thin, soft flap of belly meat. Cut this off and reserve for separate slices of sashimi. Salmon may also have a white line appearing through the center of the fillet. Remove this line by running your knife down either side of it.
- Next, if working with a tuna portion (1 lb), cut off any triangular corners so that you are left with more of a block (“saku”) shape and then cut that block into two equal portions. (If you are working with salmon and removed the white line down the center, you’ll be left with two pieces that are already fairly block shaped, but trim further if needed.)
- Take a portion of fish, place your knife at a 45-degree angle, and pull toward you in one swift motion to make a slice about 1/8-inch thick. Repeat to make additional slices, wiping your knife on the damp towel as needed to make each pass smoother.
- Place slices on a plate and serve in traditional Japanese style with wasabi, ginger and soy sauce on the side. Alternatively, you could garnish drizzle the sashimi with sesame oil and/or ponzu sauce and garnish with scallion, jalapenos or drops of chili oil.
- Another option is to make crudo. This Italian-style dish typically consists of slices of raw fish drizzled with olive oil and citrus and garnished with fresh ingredients, such as thinly sliced radish or onion, citrus segments and fresh herbs.
Wondering what to do with the second portion of fish? You can either cut it into additional sashimi slices, or use for sushi rolls! To use for rolls, slice the portion into pieces measuring about two fingers thick. Flip each of these pieces on its side and slice lengthwise to create two strips about a finger thick each. The strips will nest perfectly inside a variety of sushi rolls!