Sashimi is a quite famous dish that has conquered many other dishes. Let’s learn 4 ways to make sashimi with simple ingredients right at your home with TasteVN. Let’s get cooking!
1. Salmon Sashimi
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Preparation
20 minutes
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Difficulty
Medium
Ingredients for Salmon Sashimi For 4 people
Fresh salmon 100 gr Shiso leaves 1 branch Thinly sliced white radish 200 gr Pink ginger 20 gr (prepared) Soy sauce 1 tablespoon Wasabi 1 tablespoon
How to choose fresh and delicious salmon fillet
- Fresh salmon meat should have a bright pink or orange color. If the meat turns darker, it means the fish has gone bad or is about to decompose.
- Additionally, good meat will have excellent elasticity. When you press your finger into the fish meat and it leaves a dent but quickly returns to its original state, it means the fish is still fresh.
- Observe the surface of the meat; it should be dry, not wet or leaking any strange fluids. The fat lines on the fish should be evenly colored and bright, not dull or having brown spots.
- Moreover, fresh fish fillet will have a characteristic fragrance, without any strange or foul smell.
You can buy tuna or mackerel fillet to make this dish if you can’t prepare salmon!
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How to prepare Salmon Sashimi
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Prepare the salmon
You should buy salmon that has already been filleted at supermarkets or reputable food stores to save time.
If you buy the fillet with skin, use a knife to cut off the skin before proceeding to prepare the remaining meat.
Then, rinse the piece of fish gently under clean running water. Use paper towels or a clean cloth to dry the surface of the fish thoroughly.
Tip: For the fish skin, you should not throw it away; you can clean it thoroughly and cook it into a very attractive salted egg fish skin.
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Cut the salmon
After preparing the fish, place it on a clean cutting board with the red flesh facing up. Use a very sharp knife to cut it into bite-sized slices.
Slice the fish to a width of about 2.5 cm, a length of 4 cm, and a thickness of about 0.5 cm. You can also adjust the thickness of the slices according to your taste and preference for raw fish.
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Prepare other ingredients
Peel the radish, wash it clean with water, and then shred it into small strands. Also, wash the perilla leaves with clean water and let them drain.
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Completion
You arrange the fish on a plate in a shape according to your preference. Adding perilla leaves, radish, and dipping sauce makes it ready to enjoy.
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Final Product
Salmon sashimi is a famous dish and a favorite of many people. The fish meat is soft and fragrant, retaining its natural sweetness, and dipping it in soy sauce and wasabi not only eliminates the fishy smell but also enhances the dish’s flavor. Let’s give it a try!
2. Octopus Sashimi
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Preparation
20 minutes
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Difficulty
Medium
Ingredients for Octopus Sashimi Serves 4 people
Fresh octopus 300 gr Soy sauce 1 tablespoon Wasabi 1 teaspoon
How to choose fresh and delicious octopus
- The best dish is when you choose fresh and delicious octopuses; you should select those that can still move flexibly, with clear eyes.
- For frozen octopuses, you should choose those that have a slightly grayish-brown color; the natural color should not be too dark or too light.
- Octopus with bright white meat and a shiny, smooth outer skin is freshly frozen, and you can buy it.
For this dish, you should choose the tentacles to prepare the meal. This is the part that has the firmest and sweetest meat, suitable for making sashimi.
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How to prepare Octopus Sashimi
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Prepare the octopus
First, you need to wash the octopus thoroughly under cold running water. You can also gently rub the octopus with 1 teaspoon of vinegar to reduce the fishy smell.
Then rinse it again with clean water to ensure there is no vinegar smell left on the octopus. Next, use paper towels or a clean cloth to dry the remaining water on the octopus body.
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Cutting the octopus
Place the octopus on a clean cutting board and cut each tentacle off the octopus. Use a very sharp knife to remove the outer skin of the octopus to make the meat less chewy.
Again, place the tentacles of the octopus on the board, using the knife to cut from top to bottom of the tentacle. Hold the knife at an angle of about 45 degrees and cut the octopus into long pieces about 0.5 – 1 cm thick.
Use the tip of the knife to gently score (without cutting through) the meat of the octopus you just cut. Doing this can help make the octopus meat tender, not chewy, and easier to enjoy.
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Completion
Place the octopus sashimi on a plate, add a bowl of dipping sauce beside it, and enjoy right away.
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Final product
Octopus sashimi is an attractive dish with a simple preparation method. The octopus pieces are crunchy and fragrant, along with the mild spiciness of wasabi, which will surely make you savor each bite.
3. Sweet shrimp sashimi
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Preparation
15 minutes
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Difficulty
Easy
Ingredients for Sweet Shrimp Sashimi For 4 people
Sweet shrimp 1 kg (or whiteleg shrimp) Lemon 1 kg Mustard 1 box Chili 1 piece Green onion 1 sprig Soy sauce 2 tablespoons
How to choose fresh and delicious shrimp
- You should choose fresh shrimp with a transparent skin that still has a slight smell of seawater, not fishy. Do not buy shrimp that have dark spots or inconsistent colors.
- Do not buy slimy shrimp, with curved bodies shaped like a circle, or if you feel any roughness on the shell when moving your fingers on it.
- Fresh shrimp usually have their tails folded together. If the shrimp’s tail is spread out, it has likely been pumped with chemicals or injected with water to make it plump.
How to prepare Sweet Shrimp Sashimi
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Preparing the shrimp
Fresh shrimp you buy should be washed with cold water, cut off the head, and peel off the shell. Then proceed to cut the shrimp in half and remove the black vein on the back of the shrimp.
Wash the shrimp once again and wait for them to drain, then place them in the refrigerator.
Quick way to prepare shrimp and remove the black vein
Method 1: Peel the head and body shell of the shrimp starting from the legs to the tail, using two fingers to hold tightly the last segment and pull it off. Next, use a knife to cut along the back of the shrimp to expose the black vein and use a toothpick to pick it out.
Method 2: After washing the shrimp, insert a toothpick between the neck of the shrimp and pull out the black vein, discarding it.
Method 3: Wash the shrimp and use scissors to cut along the shrimp shell to expose the black vein, then rinse under running water to clean.
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Mix mustard dipping sauce
Add soy sauce and mustard to a bowl, add a little ground pepper, and stir well until the mixture dissolves.
At this point, you should also prepare a bowl of lemon juice to dip the shrimp to make it firmer, and then proceed to dip it in the mustard sauce.
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Completion
Prepare a deep plate; you can add ice water underneath, covering the ice with a layer of foil to keep the shrimp colder. Finally, place the shrimp from the refrigerator on top of the plate. Along with the bowl of lemon juice and dipping sauce, just enjoy.
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Final product
Cold shrimp sashimi is an attractive dish with a much milder flavor compared to other types of sashimi. The shrimp meat is soft, fragrant, firm, and retains an appealing sweetness. Dipping it with spicy sauce is truly wonderful, isn’t it?
4. Lobster Sashimi
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Preparation
25 minutes
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Difficulty
Medium
Ingredients for Lobster Sashimi Serves 4
Lobster 1 piece White radish 1/2 piece Cucumber 1/2 piece Soy sauce 1 tablespoon Wasabi 1 tablespoon
How to choose fresh, delicious lobster
- To make the dish as authentic as possible, you should choose live, healthy lobsters that swim actively in the tank. When picked up, the lobster should be slightly curved and wriggling gently.
- The claws of a healthy lobster usually have a bright shiny blue color, and the claws are still functioning normally.
- The joint between the head and the body of the lobster should be tightly connected, without any protruding meat. The legs of the lobster should be flexible and intact, without any missing or fallen off. Avoid buying lobsters that are leaking fluid or have strange odors.
- You should also choose lobsters weighing between 1.3 – 1.7kg, as these will have tender meat, be sweeter, and are especially easier to handle during preparation.
How to prepare Lobster Sashimi
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Prepare the lobster
First, use a knife to cut off the lobster’s head and set it aside for decorating the dish.
Use scissors to cut along both sides of the lobster’s body; you should cut gently and decisively to avoid damaging the lobster meat and to make the meat smoother.
Then, use a knife to gently score the shell underneath the lobster’s belly. Do the same for the shell on the lobster’s back.
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Cut the lobster meat
Prepare a bowl of ice water to soak the lobster meat after cutting it to help the meat become crisper and sweeter.
Proceed to cut the lobster meat into thin pieces and immediately place them into the ice water to prevent the meat from becoming soft.
Rinse the lobster meat briefly in the ice water, then take it out and let it drain.
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Prepare other ingredients
Peel the radish completely and wash it clean with water. Then use a knife to cut or shred it into small strips.
Peel the cucumber as well (if the skin is too green), wash it clean with water, and cut it into small strips.
After cutting these ingredients, soak them in ice water to enhance their crispiness.
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Complete
Place the initial lobster shell on a plate, put the lobster head on top, and then place the lobster meat in the center. Next, decorate according to your preference and enjoy.
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Final Product
Lobster sashimi is a dish that is both nutritious and incredibly appealing. The shrimp meat is soaked in ice water, crispy and fragrant, while retaining its natural sweetness along with a fragrant dipping sauce. This dish is not only visually appealing but also “deliciously satisfying”!
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Above is the recipe guiding you to 4 ways to make sashimi at home that is delicious and appealing. Let’s get into the kitchen and try it out now!
*Refer to images and recipes from: Hieu Seafood, Asian Culinary School, Cookpad
