Sashimi
Thinly sliced, high-quality raw fish served without rice.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Ensure the fish is chilled thoroughly before cutting; pat it completely dry with a paper towel.
- 2
Using a mandoline or sharp knife, shred the daikon radish finely and soak in ice water for 5 minutes for crunch; drain well.
- 3
Use a long, exceptionally sharp knife (like a yanagiba) to cut the fish against the grain into 1/4-inch thick rectangular slices in one smooth, pulling motion.
- 4
Arrange the shredded daikon and shiso leaves beautifully on a chilled serving platter.
- 5
Shingle the sliced fish neatly over the garnishes to highlight the texture and color.
- 6
Serve immediately cold, with soy sauce and wasabi provided in small, separate dipping dishes.
Plan it in Listahan
Add Sashimi to your week, check it against your household's allergens, and build the shopping list automatically.