Raw Fish (Sashimi)

Sue Stone


Recipe posted for Culinary Quest - Japan


★★★★★ 1 vote

30 Min
No-Cook or Other


  • 5 oz
    fresh tuna
  • 5 oz
    fresh pike or perch
  • 1 small
    carrot, cooked & sliced (garnish)
  • 4
    thin lime wedges (garnish)
  • ·
    few fine strips of both leek and radish (garnish)
  • 3 Tbsp
    soy sauce
  • 3 Tbsp
    rice wine or dry sherry
  • 3 Tbsp
    grated white radish
  • 1 tsp
    grated horseradish

How to Make Raw Fish (Sashimi)


  1. Fillet fish, carefully removing skin and all bones. With a sharp knife, cut fillets into very thin slices; arrange on a plate.
  2. 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.
  3. In a small bowl, combine soy sauce and wine or sherry. Serve sauce, radish and horseradish in small bowls for dipping.

Printable Recipe Card

About Raw Fish (Sashimi)

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Asian

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