Japanese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Sashimi
Savor the unadulterated, buttery flavors of the ocean with these exquisitely sliced, premium raw fish fillets.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
59/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving225
Calories
36 g
Protein
1 g
Carbs
8 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Sashimi is sushi stripped to its essence: pristine raw fish, sliced and served without rice. It is less a recipe than an act of selection and knife work, where the quality of the fish and the cleanness of the cut are the entire dish.
Listahan note
This version is honest that there is almost no cooking here; the work is sourcing truly fresh fish and slicing it well, so that is where the notes focus.
Technique cues
- Slice against the grain in one smooth pulling motion with a long, very sharp knife; sawing crushes the flesh and dulls the surface.
- Keep the fish cold right up to the cut, and chill the platter, so it never warms toward the danger zone.
- Soak the shredded daikon in ice water for crunch, then drain it well so it does not weep onto the fish.
Kitchen flow
- Parallel prep
- Chill the platter and shred the daikon while the fish stays cold in the fridge; slice last, right before serving.
- Make-ahead
- Nothing should be made ahead; sashimi is sliced and eaten immediately for both texture and safety.
- Leftover move
- Any fish you will not eat raw the same day should be cooked, for example seared or simmered, rather than saved as sashimi.
- Cleanup rhythm
- Sanitize the board and knife immediately after slicing raw fish; there is little else to clean.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Sashimi-grade fish (tuna, salmon, yellowtail)
The entire dish
Purpose: Eaten raw and unadorned, its freshness and grade are the only things that matter.
Handling: Pat completely dry, keep chilled, and slice just before serving.
Adaptation: Use whatever sashimi-grade fish your fishmonger vouches for that day; do not substitute ordinary fillets.
Daikon radish
Crisp garnish and palate cleanser
Purpose: Finely shredded daikon adds crunch and a clean bite between pieces of rich fish.
Handling: Shred fine, soak in ice water 5 minutes, then drain thoroughly.
Adaptation: Shredded cucumber or napa cabbage can stand in for the crunch.
Wasabi
Aromatic heat and natural antimicrobial
Purpose: A small amount sharpens the fish and is traditional alongside raw seafood.
Handling: Grate fresh if you can; serve a small mound on the side rather than smeared on the fish.
Adaptation: Prepared wasabi paste is fine; horseradish is a rougher stand-in.
Soy sauce
Finishing dip
Purpose: A light dip adds salt and umami without overwhelming the fish.
Handling: Serve in a small individual dish; dip the fish lightly, edge first.
Adaptation: Use tamari for a gluten-free table.
Shiso leaves
Aromatic garnish
Purpose: Their bright, minty-basil note refreshes the palate and dresses the plate.
Handling: Lay whole leaves under or between the slices.
Adaptation: A little perilla or even mint can echo the herbal lift.
Technique notes
- Sourcing is everything; buy explicitly sashimi-grade fish the day you will serve it and keep the cold chain unbroken.
- A single long knife stroke per slice gives the glossy surface that defines good sashimi.
- Serve it cold on a chilled plate; sashimi that warms up loses both texture and safety margin.
Ingredient swaps
- Gluten-free direction
- Provide tamari instead of soy sauce and confirm the wasabi is gluten-free.
- No-raw-fish alternative
- Lightly sear the outside of the fish (tataki style) or use cooked shrimp if raw fish is not an option.
- Lower-sodium direction
- Offer ponzu or a citrus-soy blend so a little goes further than straight soy.
Serve alongside
- Steamed rice
- Miso soup
- Seaweed salad
- Edamame
- Dry sake
- Green tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Eat the same day; do not refrigerate and re-serve raw fish as sashimi.
- If fish remains, cook it thoroughly within a day rather than keeping it raw.
- Do not freeze previously chilled sashimi for later raw service.
Equipment
- Long very sharp knife (a yanagiba if available)
- Chilled serving platter
- Mandoline or sharp knife for daikon
- Small dipping dishes
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