Sashimi

Sashimi is the purest expression of fish cookery, which is to say there’s barely any cooking at all. Pristine raw snapper is sliced thin and served with a simple soy or tamari dipping sauce. With so few elements, two things matter above all: the quality of the fish and the sharpness of your knife.

Start with sashimi-grade fish, the kind sold specifically for eating raw, since freshness and proper handling are everything here. A razor-sharp knife is the other half of the equation. Slice straight down in one clean, confident stroke, about a quarter to half an inch thick. Sawing back and forth shreds the delicate flesh and turns it mushy.

This Japanese classic is naturally gluten-free if you reach for tamari instead of regular soy sauce.

Keep the fish cold right up until you slice, work with clean hands and a clean board, and serve it immediately while it’s at its freshest and most vibrant.

Chef Tips

• Use only sashimi or sushi-grade fish meant for raw eating. Freshness and safe handling are the whole point.
• Keep a very sharp knife and slice in a single pull-stroke, never sawing, for clean, glossy cuts.
• Chill the fish well before slicing. Cold, firm fish cuts far cleaner than fish at room temperature.
• Serve immediately, and choose tamari over soy sauce to keep it gluten-free.

Variations

• Use tuna, salmon, or yellowtail in place of snapper.
• Serve with wasabi, pickled ginger, and shredded daikon, the traditional accompaniments.
• Add a squeeze of citrus or a few drops of ponzu for brightness.