In Japan, we love to eat raw seafood – our term for this is ‘sashimi’. For a plate of sashimi, you will need sashimi- grade, very fresh raw fish. If you are unsure, befriend a keen fisherman, or simply ask the local fishmonger if their catch is fresh enough to eat as sashimi. Salmon, snapper, tarakihi, gurnard, John Dory and tuna are all lovely eaten raw.
100g fillet sashimi-grade Regal salmon, skin and bones removed
100g fillet sashimi-grade snapper, skin and bones removed
100g fillet sashimi-grade kingfish, skin and bones removed
1 tsp wasabi powder or
½ tsp wasabi paste
100g daikon, shredded sushi ginger, to serve
Soy sauce, to serve
Holding your sharp knife at a 90° angle to the chopping board, slice the salmon into small block shapes.
Holding your knife at a 45° angle and cutting against the grain, slice the snapper towards the tail
If using wasabi powder, add ½ tsp water to make paste.
Place daikon on a plate, add sashimi and wasabi paste, and serve with sushi ginger and soy sauce.