Make Sashimi
Sashimi refers to plain slices of raw fish, usually served with a bowl of rice as an accompaniment.
Instructions
1. Purchase fresh raw fish. For the sake of simplicity, purchase a cut of fish that has been skinned and cleaned.
2. Wash fish with cold water and pat dry with clean paper towels.
3. Slice off and discard any dark portions. In some seafood, such as abalone, the dark portions are considered a delicacy but the flavor is quite potent. In fish such as tuna, the dark portions are blood vessels and are best avoided.
4. Use a very sharp knife to slice the fish along the grain in a motion downward and toward you. Avoid sawing the fish.
5. Cut fish into thin, bite-sized slices about 1/4 to 1/2 inch thick and 1 inch to 1 1/2 inches long.
6. Arrange fish slices on a plate. Layer fish and arrange into patterns or roll slices into small rosettes.
7. Garnish plate with wasabi (similar to horseradish) and vinegared ginger (gari).
8. Serve with a bowl of rice and soy sauce.
Tags: dark portions, bowl rice, Make Sashimi, with bowl, with bowl rice