Original: English

Sliced Raw Fish (Sashimi)

Transform supermarket sea bream and tuna blocks into restaurant-quality sashimi with professional cutting and plating techniques. Master slicing methods tailored to the fish's texture and learn the secrets to beautiful presentation for authentic sashimi at home.

Steps

Place the sea bream sashimi block with the thicker side facing away from you and the thinner side towards you. (Key Tip! Choosing the dorsal side makes it easier to cut.)
🕒 03:09
Position the sea bream block towards you. Using the heel of your knife, draw the blade across the fish in one smooth motion. Finish by slightly tilting the knife to create a clean cut. (Key Tip! 'Usugiri' or 'Hegirri' are ideal for white fish. Avoid sawing motions; cut cleanly in one stroke.)
🕒 04:46
Next, cut the sea bream block using the 'Hira-zukuri' (flat cut) method. Imagine cutting at the corner of your cutting board, and slice through in one clean stroke from the heel of the knife. (Key Tip! If the flesh is firm, slice thinly with 'Usugiri'. If it's tender, slice thicker with 'Hira-zukuri'.)
🕒 07:11
If you want thinly sliced pieces, arrange them on a plate as you cut. Scraps can be used in other dishes.
🕒 08:35
Cut the tuna sashimi block in half and prepare to slice it along the grain, cutting against the muscle. Because tuna is soft, it's best to cut it thicker using the 'Hira-zukuri' method.
🕒 09:18
Slice the tuna thickly from the right side using the 'Hira-zukuri' method.
🕒 10:19
Dice a portion of the tuna.
🕒 11:42
Prepare a serving plate. Pile the daikon radish sticks to create height on the back left, and garnish with shiso leaves. (Key Tip! In Japanese cuisine, it's standard to arrange higher in the back and lower in the front.)
🕒 12:11
Arrange the 'Hira-zukuri' sliced sea bream in the back of the plate in an odd number of slices, such as 3 or 5 slices.
🕒 12:56
In the front, arrange the 'Hegirri' sliced sea bream spread out, or fold and place about 3 slices. (Key Tip! Arrange the slices so they are easy to pick up with chopsticks.)
🕒 13:11
Gently toss the diced tuna with a pinch of salted kombu.
🕒 13:40
Place a pinch of wasabi on the front right of the serving plate, and garnish the empty space with the sudachi lime (1).
🕒 14:22
Thinly slice the cucumber (1) lengthwise, make cuts by changing the direction, and then slice off to create a decorative 'pine needle' shape.
🕒 14:52
Peel the cucumber (1) into thick slices, cut diagonally, and then soak in water to make it crisp.
🕒 15:45
Wrap the soaked cucumber around a chopstick or similar item to create a decorative 'cucumber roll'. (Key Tip! Don't wrap too tightly or it will break; gently shape it.)
🕒 16:49
Mix and arrange the sea bream and tuna on the serving plate. Add accents to empty spaces with the julienned cucumber or rolled wasabi.
🕒 18:14
Arrange the thinly sliced sea bream, add the green part of the green onion (1/3), and serve with ponzu sauce for dipping.
🕒 18:47