We’ve collected a few sashimi recipes to make copycat versions at home, and the big feast was last night. If you have a sharp knife and a source for sushi-grade fish, these easy sashimi recipes are a treat for family and guests.
The photos show salmon, a popular fish that also has the most eye-appealing color. But you can use any fish, or a combination of them.
This pretty, healthful recipe from Le Coucou restaurant in New York City is shown in photo #1. The restaurant cures the salmon to make a thick-sliced gravlax. We used regular uncured salmon. If you want to cure yours, it’s easy: here’s how.
Our local produce market sells mini cucumbers, which are cucumbers that are harvested early, when the fruit is small. They are tender, and the skin is thin enough to eat.
These are ideal for this recipe, creating slices that fit onto the salmon. If you can’t find them, substitute the narrowest cucumber you can find. After you make thin slices, you may have to further slice them to fit onto the salmon slice (but that’s fine).
No soy sauce is used with this recipe. Instead, if you want more flavor, squeeze a lemon or lime wedge.
We substituted a smoothly-puréed store-bought guacamole.
1. SLICE the cucumbers as thinly as possible, ideally with a mandoline. Cut them in half and place them in a marinade of white balsamic vinegar, finely minced dill, plus salt and pepper to taste. They can marinate for as little as one hour, or be made a day or more in advance. The longer they marinate, the stronger the vinegar flavor.
2. SLICE the salmon from 1/2″ to 3/4″ thick. You want them to be able to stand, but still easy to bite. As necessary, level the bottom of the slice to help it stand.
3. TOP the salmon with overlapping cucumber slices. Garnish with fresh dill.
4. ADD the salmon caviar. You can further garnish by grating lemon zest on the plate before adding the salmon; or garnishing the plate with a light sprinkle of sesame seeds. Both of these add to the flavor of the sashimi.
Here’s some fusion food. Hold the nori*; the raw salmon is paired with Mexican tostadas. Some may protest that this is not a sashimi dish, but a crudo, the Spanish word for sliced raw fish. We won’t contest it!
This recipe, inspired by LT Bar & Grill in Hackensack, New Jersey, uses a Japanese seasoning, red koshu.
Koshu is a traditional Japanese condiment made from the tart yuzu citrus. A specialty of the Kyushu region of southeastern Japan, it packs a powerful punch and is used sparingly. It’s made in three varieties.
Koshu can also be combined with other ingredients—mayonnaise or sour cream, for example—or added to sauces and spreads. You can even use it to make spicy honey.
You can buy koshu at Asian markets or order it online. Here’s a green and red duo, available on Amazon. If you like vivid flavors with heat, you’ll find more than a few uses for it.
If you don’t want to buy koshu, substitute sriracha, chili paste or wasabi.
1. MAKE the tostadas (see recipe below).
2. THINLY SLICE the salmon, cucumber and radishes and set aside.
3. PURÉE the avocado, seasoning with lemon juice and salt to taste. Add three dollops to each tostada (if not using immediately, tamp plastic wrap over the surface to avoid browning). Intersperse with tiny dabs of red koshu.
4. LAYER with sashimi slices, and top with cucumber and radish slices. Garnish with cilantro.
Some people prefer fried tostada shells, but we like to bake them.
1. PREHEAT the oven to 400°F. Spray corn tortillas on both sides with cooking spray. Lay them in a single layer on a greased sheet pan. Lightly sprinkle with salt.
2. BAKE for 5 minutes, then flip and bake them for an additional 5-10 minutes, until the tortillas are crispy.
*Nori are the dark green, dried sheets of seaweed used in sushi, sashimi and other Japanese recipes.
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