CC license

Ingredients:
•    500g  (1 lb) very fresh *ocean fish (choose tuna, salmon, kingfish, ocean trout, snapper, whiting, bream or jewfish)

•    Japanese soy sauce (for serving)
•    wasabi (for serving)
  •   carrot, daikon and cucumber are suggested as garnish and side servings.

Method:
 
  • Clean fish and then use a VERY sharp flat blade knife to remove any skin. It is easier to buy freshly prepared fish fillets for this purpose from a monger (and some will be confident in preparing sashimi fillets for you).
  • Cut into thin, evenly sized slices, about 5mm (1/4in) thick and appropriate lengths.
  • Cut with an even motion towards you, taking care not to saw to produce smooth strips of fish.
  • Arrange the sashimi pieces and the cucumber, carrot and daikon on a platter.
  • Serve with a bowl of Japanese soy sauce and some wasabi.

*(fresh-water fish have a significantly higher likelihood of carrying pathogens, particularly parasites and aren't recommended for sashimi)