FOOD FUN: Sashimi Cubes, 21st Century Sashimi Art
 A sushi chef interprets sashimi for the 21st century. Photo courtesy RA Sushi | Orlando. |
The sashimi tradition dates back to Japan’s Muromachi period, approximately 1337 to 1573 C.E. In the 1500s, when someone thought to cut up raw fish and dip the pieces into soy sauce, sashimi was born.
The marriage with pads of rice (nigiri sushi) and in seaweed-wrapped rolls, both known as sushi, came later. Modern sushi was created by Hanaya Yohei (1799–1858) at the end of the Edo period (1603 and 1868). He invented it in Edo, the city that is now Tokyo. It was an early form of fast food. Today, sushi chefs train for years to achieve a level 1 certification, and prepare both sushi and sashimi (see the differences below). But back to sashimi: In this beautiful evolution from RA Sushi (see photo), the fish is cut into cubes. If you think you don’t have the knife skills to make sashimi at home, think again. |
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This is much easier for a home cook to do than cutting the thin slivers of fish in a way that sushi chefs take years to master. A Japanese saying, “kasshu hojo,” means that cutting is the most important; cooking skill comes second. But fear not: All you need to can serve this beautiful plate at home is a sharp knife and an eye for straight lines. (Don’t have an eye? Use a washed ruler or other straight edge.) Then, enjoy this “special occasion” dish that is so easy to make, you can enjoy it anytime. Ingredients 1. STEAM or use other technique to lightly cook the shrimp (or for contrast, you can grill them). To get the elongated shape shown in the photo, cook the shrimp on skewers. 2. CUT the fish into bite-size cubes, about one inch square. 3. PLATE, ideally in a square grid on a square plate, as shown in the photo. But large round plates work, too. Garnish with the shrimp some pretty microgreens. 4. SERVE with soy sauce and wasabi. To make the soy sauce more interesting, mix it with fresh grated ginger (lots!) and a bit of lemon or lime zest. We always serve sushi and sashimi with lemon or lime wedges, and squeeze the fresh juice over the fish before dipping the pieces in soy sauce. |
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SQUARE PLATES
You can buy square plates with angled rims or without rims. Or, if you don’t want to make an investment, pick up some very inexpensive yet attractive white plastic square plates, in 8-inch or 10-3/4-inch sizes. What Is Sushi? Sushi is a dish made of vinegared rice (it also has a bit of sugar to counter the vinegar) that can be variously combined with thin slices of seafood, vegetables, egg and, in the world of nouvelle cuisine, other items from beef to barbecue chicken to fresh fruit. |
 A traditional deluxe sashimi plate. Photo courtesy Bamboo Sushi | Portland, Oregon. |
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Sushi does not mean “raw fish,” but “vinegar[ed] rice.” While much of the fish used to make sushi is raw, some of the items are blanched, boiled, broiled, marinated or sautéed, either for a tender consistency or to kill any microscopic parasites. Sushi was originally developed as a snack food—as the story goes, to serve at gambling parlors so the gamblers could take quick bites without stopping the action. There are different styles of sushi: What Is Sashimi? Sashimi is sliced fish that is served with a bowl of regular boiled rice (no vinegar) on the side. The word sashimi means “pierced body”: sashi means pierced or stuck, and mi means body or meat. It may derive from the culinary practice of keeping the fish’s tail and fin with the cut slices to identify the fish being eaten. Sashimi fish is cut into thicker pieces, since it neither has to drape over a rice nor curve into a roll. Check out the different types of sushi and sashimi in our glossary. |
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