Raw Fish Sashimi Recipes

RAW FISH (SASHIMI)

Steps:

• Fillet fish, carefully removing skin and all bones. With a sharp knife, cut fillets into very thin slices; arrange on a plate.
• Use an hors d'oeuvres cutter to cut each carrot slice to resemble a flower. Garnish fish with lime wedges, leek and radish strips, and carrot flowers.
• In a small bowl, combine soy sauce and wine or sherry. Serve sauce, radish and horseradish in small bowls for dipping.

KOREAN RICE BOWL WITH SASHIMI - HOEDEOPBAP

Steps:

• Cook white rice to produce 4 cups.
• Cut tuna and salmon into small 1/2 inch cubes. Store in fridge until ready to serve.
• Rinse all vegetables and cut them into thin strips or slices.
• Make ChoGochujang sauce by mixing all ingredients. You can make extra and store leftover in the fridge. FYI, ChoGochujang refers to gochujang sauce that has vinegar (cho 초) added.
• In a 3 cup size bowl, add 1 cup rice and 1 1/2 cup veggies. Because ssukat, perilla have strong flavors, add them sparingly. Also sprinkle garlic, onions, peppers, daikon sprouts on top. Add sashimi cubes and top with Tobiko eggs.
• When ready to eat, allow each person to add as much ChoGochujang sauce as they like. I recommend at least 2 Tbs of ChoGochujang sauce for each bowl.
• Mix it altogether and you have this wonderful medley of greens, rice, fish and spicy goodness.

SASHIMI DONBURI - JAPANESE RICE BOWL, TOPPED WITH SALAD AND RAW

Steps:

• First of all, this looks hard -- but it's not. After you make it once, you will be a pro. Second of all, please get the freshest fish you can. It's key! Do use raw fish. Smoked or otherwise cooked fish will not do. Be brave! Leave your fish in the fridge until the last part because you want it nice and cold and it goes on last.
• I use a rice cooker to make this recipe super easy. While the rice is cooking (20 minutes), I prepare the remainder of the dish.
• Get a good quality sushi rice if you can. If not, use a short grain white rice. It won't be quite as good but will suffice. Rinse your rice well before placing in rice cooker. If you don't have a rice cooker, cook according to package directions. A good rule of thumb is 1 cup rice, 2 cups water. Simple! Once rice is in cooker, I pour in water and give it a stir. Turn rice cooker on and let it go.
• Next I place sesame oil in a small skillet over a medium low heat. When it's hot I add the panko bread crumbs and stir with a sprinkle of garlic salt. You want to warm the crumbs and make them crunchy but you don't want to burn them or turn them dark brown. This process only takes about 3 minutes. Once you have pinched a few to taste (yes, that burn your fingers a bit) and added more salt if needed, remove the pan from the burner, pour the crumbs onto a paper towel or napkin to cool. That's done!
• Once the rice is cooking and the crumbs are crunchy, start on your vegetables. I chop the cucumber and bell peppers so that they are quite small and fairly uniform in size. A variety of colors is key. This is a gorgeous dish and one you will be proud to serve to others. Slice your tomatoes longways. Save the avocado til last thing as they turn brown quickly. I have been known to prepare the chopped vegetables up to a few hours in advance and just have them ready in the fridge.
• Your salad greens should be nice and leafy. Iceberg lettuce just doesn't cut it for this particular dish. Go with a Spring Mix or Baby Spinach or a mixture of both for the best texture, flavor, and nutritional content. You'll thank me. Make sure it's washed and well-drained. Salad spinners are great for this!
• Now, your rice should be just about done. As soon as it is done, remove the inner pan from the cooker and let it start cooling. No need to rinse. Remember, you did that before cooking and you don't want soggy rice. If you used a pot on the stove, remove rice to a bowl to cool. After allowing it to cool for about 5 minutes, stir vinegar into rice. It does not take much but it give the rice a sheen and makes it sticky. This is part of the genius to this dish. It helps the greens and vegetables stick to the rice (and that's good if you are going to be extra brave and use chop sticks).
• Now place about a cup of rice (or a little less) in the bottom of a big, pretty single serving bowl. A deep bowl is an excellent choice.
• On top of rice sprinkle a half teaspoon of black sesame seeds. Now add salad greens. A good handful, about a cup, is good.
• Now sprinkle your greens with your chopped bell pepper, cucumber cubes.
• Alright. Now it's time to cut up your fish. Did I mention how perfect salmon is for this dish?.
• Take your Salmon filet and wash it good. Pat it dry with a paper towel. Now place on a cutting board and remove any skin. Once you have a good clean piece of fish start slicing with a sharp knife. Now cut each slice into little pieces or cubes. If you haven't tried raw Salmon before, go with quite small pieces as it's easier to acclimate to raw fish that way. If you are a seasoned connoisseur, go with whatever size you like.
• Place fish in a bowl and squeeze some fresh lemon juice over it. Not too much -- about a tablespoon or so.
• Wash your hands good at this point and grab your avocado. With a medium sized butcher knife, start cutting around the avocado lengthways (to the pip in the middle) and go all the way around it. Twist the avocado so that the two sides come apart easily. Take the half that still has the pip and wrap it up and place back in the fridge for later (unless you are like me -- and I give each person half of an avocado to themselves). Cut the remaining half longways so that you have quarters. Now peel each quarter, starting at the skinny end. You should have a beautiful wedge. Now sprinkle a bit of lemon over those wedges and slice them, longways for visual effect or crossways for ease of eating, I've done both. It really is a masterpiece and one that is super fun to build because of all the textures and colors.
• Place avocado slices around the top of each bowl in a sunburst display. Between slices place cherry tomato halves. The visuals on this are gorgeous!
• Back to that beautiful fish -- In the middle of the salad place a pile of salmon. I like to sprinkle a few more black sesame seeds on top. They have a tiny bit of bite. Here I add a sprinkle of the cooled Panko crumbs. You will be utterly amazed at the burst of textures when this hits your lips!
• Serve your Sashimi Donburi with a nice drizzle of soy sauce and sri racha sauce. Use the sri racha sauce sparingly if you don't like hot sauces -- but I love it and just keep adding more and more soy and sri racha, all the way through the eating event!
• Now once you start eating and clear off some of the top bits, dig down in the bottom and bring up some of the rice to mix in with the fish and salad. And yes, add more soy sauce and hot sauce. It's an eating extravaganza! Best shared with a friend.
• Enjoy!

KOREAN SASHIMI RICE BOWL (HOEDEOPBAP)

Steps:

• Cook the rice according to the packet instructions. In most cases, put 1/2cup/120ml cold water with the uncooked rice in a small pan and cover. Bring to a boil, reduce heat and simmer approx 10min until water has absorbed. Allow to cool a little. You can also use leftover rice (the rice is typically slightly warm, but since everything else is cold room temperature also works).
• While the rice is cooking (if doing from uncooked), thinly slice the cucumber, coarsely grate the carrot and shred the lettuce. Cut the fish into relatively thin slices across the grain. Put the fish back in the fridge if not using immediately.
• Put some rice in the bottom of two bowls, add little piles of lettuce, carrot, cucumber and the sashimi fish. Add some gochujang sauce to each bowl and sprinkle over some sesame seeds. Add slices of chili, if you are using. Mix as you eat and add a little more sauce if you need.

RED MULLET SASHIMI

Steps:

• This is a really delicate raw fish dish with beautiful pops of pomegranate and citrus flavour. Enjoy it as a starter or as part of a bigger spread. You should be able to get red mullet from the fish counter at any good supermarket, if not; your local fishmonger will definitely sort you out.
• With a sharp knife, slice the fish as finely as you can and put it into a bowl. Add a pinch of salt and pepper. Finely grate the zest of the limes into a separate bowl and put aside then squeeze all of the lime juice over the fish. The acid of the lime will start to cook the fish so you'll see it start to change colour.
• Remove the seeds from the pomegranate halves by holding them one at a time, cut-side down, in the palm of your hand over a bowl, and bashing the back with a wooden spoon. The seeds will tumble out between your fingers into the bowl below. Lay the fish out in a single layer on a serving platter, then sprinkle over the lime zest from a height and scatter over the pomegranate seeds. Finely grate the ginger over the top then finish with a drizzle of extra virgin olive oil and a scattering of baby basil leaves.