Sashimi is raw fish in its purest form. No rice, no nori, no embellishment — just precisely cut slices of the freshest possible seafood, arranged to highlight the natural beauty of the ingredient. It is simultaneously the simplest and most demanding preparation in Japanese cuisine.

Getting sashimi right at home requires attention to three things: sourcing exceptional fish, mastering basic cutting techniques, and understanding how to present and eat it properly. None of these are difficult in isolation, but together they require a level of care that rewards patience.

Choosing Your Fish

Not all fish is suitable for eating raw. For sashimi, you need fish that has been handled with raw consumption in mind from the moment it was caught. In Australia, this typically means purchasing from a fishmonger who specifically stocks sashimi-grade product, or from reputable stalls at major fish markets.

The classic sashimi fish include:

Maguro (tuna). The king of sashimi. Bluefin is the most prized, but yellowfin is excellent and more sustainable. Within the tuna, you have akami (lean), chu-toro (medium fatty), and o-toro (the fattiest belly portion). Each has a distinct flavour and texture profile.

Sake (salmon). Ubiquitous in Australian sushi bars and with good reason. Good salmon has a rich, buttery quality that is immediately appealing. Atlantic salmon from Tasmania is consistently excellent.

Hirame (flatfish/flounder). A white-fleshed fish with a delicate, clean flavour and a firm, slightly chewy texture. Engawa — the fin muscle — is particularly prized for its rich, fatty character.

Hamachi (yellowtail). Rich and slightly sweet with a smooth texture. Australian hiramasa kingfish is a close relative and makes outstanding sashimi.

Hotate (scallop). Sweet, creamy, and almost custard-like when eaten raw. Tasmanian scallops are superb for this purpose.

Tako (octopus). Usually lightly blanched rather than fully raw, giving it a tender-firm texture with a mild, slightly sweet flavour.

Cutting Techniques

The way sashimi is cut directly affects its texture and flavour. Different fish call for different approaches.

Hira-zukuri (flat cut). The most common technique. The knife draws straight down through the block of fish at a slight angle, producing rectangular slices roughly 10mm thick. This is the standard cut for tuna, salmon, and most firm-fleshed fish.

Sogi-zukuri (angled cut). The knife is held at a sharper angle to the fish, producing thinner, wider slices. This is used for firmer white fish like hirame and tai (sea bream), where a thinner cut helps the texture and allows the flavour to come through more clearly.

Usu-zukuri (thin cut). Paper-thin slices, almost translucent, typically arranged in a single layer on the plate. This technique is used for very firm, lean fish and for fugu (pufferfish). The slices are so thin you can see the pattern of the plate through them.

Kaku-zukuri (cube cut). Small cubes, usually used for tuna in dishes like tuna tartare or for mixing with other ingredients. The cube shape gives a different mouthfeel — more of a bite than a melt.

For all of these cuts, the knife must be sharp. A dull knife tears the flesh rather than slicing it cleanly, which damages the cell structure and results in a mushier, less appealing texture. A yanagiba — the long, single-bevel sashimi knife — is the proper tool, though a sharp Western knife can work in a pinch.

The Importance of Temperature

Sashimi should be served cold but not frozen. The ideal temperature is around 4-7 degrees Celsius. At this temperature, the fish is firm enough to hold its shape when cut and cool enough to be refreshing on the palate, but not so cold that the flavour is muted.

Take the fish from the fridge, slice it, and serve immediately. If you are preparing a platter, keep it on a bed of ice or a chilled plate while you work. The window between slicing and serving should be as short as possible.

Presentation

Traditional sashimi presentation is an art form in its own right. The Japanese aesthetic principle of odd numbers applies — three, five, or seven pieces per variety. Slices are arranged to show their best face, often with a slight overlap.

Garnishes are functional as well as decorative. Shredded daikon radish provides a crisp textural contrast and a mild, peppery flavour. Shiso leaves add an herbal, slightly minty note. A small mound of freshly grated wasabi sits alongside.

The plate itself matters. In Japan, the choice of plate is considered part of the dish. For home preparation, a simple white or dark ceramic plate works well — something that provides contrast to the colours of the fish without competing with them.

Eating Sashimi

Mix a small amount of wasabi into your soy sauce, or place a dab of wasabi directly on the fish — opinions differ on which is more correct, and honestly, either works. Pick up a slice with chopsticks, dip lightly in the soy sauce, and eat in one bite.

Between different types of fish, eat a piece of pickled ginger to cleanse the palate. Start with lighter, white-fleshed fish and progress toward richer, fattier varieties. This mirrors the traditional serving order and allows each fish to shine without being overwhelmed by what came before.

Sashimi is a dish that asks you to slow down and pay attention. The differences between varieties are subtle, and appreciating them requires focus. That meditative quality is, I think, a large part of its enduring appeal.