Prepare Sashimi Yourself
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Here I present you my simple sashimi recipe. The fine fish slices come from the Japanese cuisine and have a long tradition there. Unlike sushi, the raw fish is usually served without rice.
Important: Only frozen fish with the Sashimi quality label is suitable for preparation. Please ask at the fish counter or order online accordingly.
Learn all the steps at a glance in this article and let yourself be tempted to try. Good luck!
Table of Contents
1. Shopping List and Tips for Sashimi
You will find the tips for your purchase in the very first paragraph.
- Salmon, tuna, sea bass, mackerel –> I prefer salmon for home
- Wasabi fresh or high quality –> Get tube or powder
- Colourful Sesame Furikake –> Order Sesame Cooking Box Online
- Sweet and sour pickled ginger –> Gari I get in the supermarket
- As a side dish Wakame salad –> See Wakame Cooking Box
- Crispy Rice Balls Arare –> Is there in the rice cooking box
- Fish eggs as decoration or addition –> I get in the supermarket
You will soon be able to order the salmon directly online, a picture follows here:
2. Recipe Sashimi
Guidance from Chef Thomas Sixt.
Sashimi fast and easy to prepare shows you chef Thomas Sixt in this recipe with cooking video.
|200||g||Wild Salmon (From the cooking box)|
|160||g||Wakame salad (See recipe or get ready)|
Beigaben und Deko
|2||tsp.||Sesame Seed Furikake (Colorful sesame from the cooking box)|
|2||tsp.||Arara (I use crispy rice balls from the rice cooking box.)|
First you should prepare the seaweed salad. To do this, please follow my Recipe Wakame Salad. Alternatively, you can buy the seaweed salad ready-made.
Get plates or wooden boards ready and unwrap the salmon. Place the salmon fillet skin side down on a cutting board.
The skin side of the salmon fillet looks like this.
Cut salmon fillet in half lengthwise. Then remove the skin by making a horizontal cut. When doing so, cut between the skin and the fish fillet with the knife, turn the knife horizontally, hold the fish skin firmly under tension and cut off the skin with one pull. Cut slices about 3-5 mm thick, oblique or straight, according to taste.
Drain and serve seaweed salad, optionally add fish eggs. Squeeze the gari and place on the plate, add the wasabi. Put the soy sauce in a small bowl. Place the salmon slices on the salad, sprinkle with sesame furikake + Arare and serve quickly. Enjoy your meal!
Note on Wakame Salad:
Seaweed salad is a food containing iodine. Excessive consumption may cause thyroid disorders. Therefore, please do not consume more than one serving (100 g) per day.
Notes on Sashimi Quality Designation:
Freshwater fish is unfortunately prone to parasites, so sashimi quality fish is always sea fish.
Tuna and farmed salmon are most commonly used, wild salmon is particularly expensive and thus rare in restaurants.
Bigeye tuna, yellowfin tuna, bluefin tuna, albacore tuna, bonito, and skipjack, like other types of fish, must be specially frozen to be safe to eat raw.
3. Calories and Nutritional Values
4. More Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
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