Sashimi (Sliced Raw Fish)

Sashimi is raw fish at its most elemental: no rice, no seaweed, just pristine seafood and a razor-sharp knife. This guide covers four traditional Japanese cutting techniques, each matched to the texture and shape of different fish.

Hara giri (flat cut) works for any fillet. Kaku giri (cubic cut) suits dense, meaty tuna. Ito zukuri (thread shape) turns squid into delicate strips. And usu zukuri (paper thin slices) transforms sea bass or bream into nearly transparent sheets that melt on the tongue.

The knife matters more than anything else here. A dull blade tears the flesh and ruins both presentation and texture. You want one clean pull through the fish per slice, not sawing back and forth. Let the weight and sharpness of the blade do the work.

Freshness is non-negotiable for sashimi. Buy sushi-grade fish from a trusted fishmonger, and keep it cold until the moment you slice. The finished platter should sit in the fridge no more than an hour before serving.

Chef Tips

• Chill your knife briefly before cutting. A cold blade glides through raw fish more cleanly and keeps the surface from warming.
• Cut against the grain for tender slices. Look at the direction of the muscle fibers and slice perpendicular to them.
• Mix wasabi directly into soy sauce sparingly. A pea-sized amount per dish is plenty. Too much wasabi overwhelms the delicate fish flavor you’re trying to showcase.
• Daikon strips aren’t just decoration. Eating them between different fish varieties cleanses the palate so you can taste each one distinctly.

Variations

• Tataki style: Briefly sear the outside of tuna or salmon with a blowtorch or hot pan, then slice. You get a caramelized crust with a raw center.
• Citrus sashimi: Drizzle thin slices of sea bass with fresh yuzu or lemon juice, a pinch of sea salt, and thin-sliced chives for a crudo-style presentation.