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Classic Sashimi

Classic Sashimi

Course : Appetizers
Regions : Asian
Servings : 4
Cooking Time : 25 Minutes

Chef Gautam Kumar
White fish Fillet (Fluke or sole or founder) 1 No
Mackerel Fish Fillet 2 no
Lemon Slice (fan shaped) 1 no
Tuna 100 g
Squid small (small and cleaned) 1 no
Salmon Fillet 100 g
Daikon (white Radish), Peeled , 2 inches Large 1 no
Shiso Leaves 4 (optional)
Accompaniment (To Serve)  
Wasabi Paste 2 Tablespoon
Japanese Soya Sauce (shoyu) 100 ml


  1. White Fish Fillet - Clean and cut the whole fillet along with the centre line, Insert the knife diagonally against the cutting board and slice each fillet crosswise into 8 pieces, 1/2 - inch thick. Make a slit in each piece and insert a fan-shaped piece of lemon.

  2. Mackerel - Take a dish lager then mackerel and covet with the thick layer of salt, then place the mackerel on it and cover completely with the thick layer and keep it 3to 4 hours. Remove the mackerel and rub off the salt with damp paper towels. Carefully remove all the bones and tweezers.  Then put in a dish and pour the rice vinegar on it leave for 30 minutes. Slice the Pieces into Half inches pieces.

  3. Tuna and Salmon - Slice the tuna and Salmon into 2X1X 1/2 - inch thick.

  4. Squids - Cut the squids into 8 pieces and finely slice, leaving the pieces attached to one end.

  5. Daikon - Gate or finely shred the daikon. Put in into iced water for half an hour so it becomes crisp. Drain and hand dry with the paper towel.

  6. Wasabi - Mould it in small.

  7. Serve it with the soya Sauce