Knowing the difference between sashimi, sushi, and nigiri can enhance your experience at a Japanese restaurant or in your own kitchen.
When you're at a Japanese restaurant or thinking of making these dishes at home, it's easy to get mixed up. But don't worry! Understanding some basic differences in ingredients and preparation can help you make the right choice.
What Is Sashimi?
Sashimi is fresh raw fish, thinly sliced and served as a traditional Japanese delicacy. It's commonly accompanied by daikon radish, pickled ginger, wasabi, or soy sauce, enhancing its flavors. Popular seafood choices include salmon, tuna, halibut, and squid.
In Japanese restaurants, fish for sashimi is often kept alive in tanks until selection. Sashimi-grade seafood is caught using individual hand lines rather than fishing nets, ensuring top quality. Immediately after harvesting, the fish is placed on ice to maintain its freshness.
Slicing sashimi is an art mastered by skilled chefs through years of training. They carefully handle and slice the fish to perfection, meeting the diner's expectations.
The complete sashimi experience includes essential dipping sauces, adding a spicy kick to the delicate flavors. The term "sashimi" originates from Japanese words meaning "knife" and "fillet," highlighting the precision involved in slicing the fish.
How to Make Sashimi?
Sashimi isn't just for ordering at your favorite Japanese restaurant; it can also be a delightful meal to serve at home.
If you have a local fishmonger you trust, they can assist you in selecting the perfect fish. Look for clear eyes, shiny scales, a firm body, and neatly trimmed fillets with no rough edges.
Ideal fish for sashimi include tuna, sea bass, red mullet, halibut, salmon, and sea bream. Other seafood options include scallops, lobster, squid, and octopus.
Once home, refrigerate the fish immediately and keep it chilled until ready to prepare. Work in a cool kitchen environment, and rinse your hands under cold water before handling the fish.
Popular Types of Sashimi
Katsuo (Bonito / Skipjack Tuna) ...
Sake (Salmon) ...
Maguro (Bluefin Tuna) ...
Ahi (Yellowfin & Bigeye Tuna) ...
Hotate (Scallops) ...
Ebi (Sweet Shrimp / Prawns) ...
Hokkigai, Akagai, Tsubugai, Mirugai (Surf Clam, Red Clam, Whelk, Geoduck Clam) ...
Ika (Squid)