Sashimi

I can give you an overview of how to prepare Sashimi, which is a delicacy of Japanese cuisine mainly composed of thinly sliced raw fish. However, let me add an Italian touch by suggesting to accompany the sashimi with high-quality extra virgin olive oil, lemon, and a pinch of sea salt, to enhance the flavors without overpowering the delicacy of the fish.

Ingredients

• Very fresh fish (tuna, salmon, sea bass, dorade, etc. to be eaten raw)
• Japanese horseradish (wasabi)
• Soy sauce
• Grated daikon (Japanese radish)
• Shiso leaves or basil leaves for decoration (optional)
• Extra virgin olive oil (for the Italian variant)
• Lemon (for the Italian variant)
• Sea salt (for the Italian variant)

Preparation

1. Choose a type of fish suitable for raw consumption and make sure it is of excellent quality and fresh.
2. Slice the fish into thin slices about 5-7 mm thick. The cut of the sashimi is essential and can vary depending on the type of fish.
3. Arrange the slices elegantly on a plate along with a small mound of wasabi.
4. Next to the fish, you can arrange some grated daikon and shiso or basil leaves for decoration.
5. Serve immediately with a side dish of soy sauce as a condiment.
6. To add an Italian touch, lightly dress the fish with a drizzle of extra virgin olive oil, some fresh lemon juice, and a pinch of sea salt just before eating it.

Curiosity

Sashimi, unlike sushi, is a simple preparation that celebrates the quality and natural flavor of the fish. Attention to detail in the preparation and presentation is essential, with precise cuts and a visually appealing arrangement that invites you to enjoy the dish with all your senses.

Remember that the fish used for sashimi must always be of superior quality and safe for raw consumption, so it is important that it has been subjected to freezing in compliance with food safety regulations.