Step 1: Slice the Fish
Take a sharp knife, and carefully cut the piece of fish into bite-sized slices.
That's it! You're Finished!
Whew, that was hard! If you've made it all the way to the end of the recipe, thanks so much for reading! As you can see, making sashimi is quite complicated, and can be easy to mess up if you don't follow the recipe very closely.
Wait a second, is that really it??
Okay, sarcasm aside, sashimi is actually really easy to make. However, it never seems to taste quite as good when you make it yourself as when you eat it at a restaurant, right? Well, it turns out that there are actually some important things to keep in mind when making sashimi that can improve the taste:
Get a sharp knife
This one is probably pretty obvious, but having a sharp knife is essential to being able to cut through a fish. Having a sushi knife isn't necessarily required, but they do make the job quite a bit easier. There's a reason that Japanese knives are some of the most prized and expensive in the world.
Cut in one, smooth motion
When cutting through the fish, start the cut with the back edge of the blade (the part closest to your hand) and smoothly pull the blade towards yourself, cutting through the entire fish in one motion finishing with the blade tip. If your knife isn't sharp enough to do this, sharpen it!
Cut perpendicular to the lines in the fish flesh
Line up your cuts to be perpendicular (90 degrees) to the lines running through the fish (in the case of tuna or katsuo. For fish with wavy lines running through the flesh, line up your blade perpendicular to the overall trend of the lines.
Make your cuts as even as possible.
Hopefully you found this "recipe" helpful in your sashimi making endeavor. For more information about sashimi in general, check out our sashimi article: