Sashimi (literally meaning pierced meat) is a term commonly used for raw fish served without rice- though, the fish is not always raw. When you go to a sushi bar and order sashimi, you will typically get between 6-9 pieces of raw (or blanched/brined/smoked) fish- depending on the size of each piece. The sushi chef will most likely arrange the sliced fish, very aesthetically, on top of fresh greens or thinly sliced daikon (Japanese radish) and accompanied by wasabi and shoga (pickled ginger). Most types of shrimp, squid, octopus, and eel are either boiled or grilled. Some fish may be smoked, like salmon, while others will be brined or pickled- like mackerel. From my experience, the most common types are: A few more, acquired tasting, delicacies include: There are several different methods of slicing the fish. This can be done a number of ways, but I usually cut the fish into long strips, about 1cm x 1cm, and then slice the strips into cubes. You can also slice the fish into “chunks”, which is really just any kind of cut that is thicker than a nigiri slice and shaped any way that is consistent.

Here is an example of chunks: Here is an example of nigiri slices: Tataki, translated as “pounded” or “tenderized”, is a term used to define a type of preparation for sashimi. sushi magico juego celularTraditionally, all tataki was coated in ground, or smashed (hence the name) ginger, and then lightly seared at a high temperature. yo sushi voucher january 2013This provided a flavorful crust while maintaining a fresh center. sushi ris onlineIn modern sushi, tataki is prepared using a plethora of different spices. how to make sushi rice nishikiSome of my personal favorite fish to sear using this method is albacore tuna, salmon, and big eye tuna.sushi takeout annapolis

Here is a great example of of tataki: It’s a bit complicated, as the term “sushi grade” is more of a selling point for venders than an actual, defined standard. sushi conveyor belt priceThe FDA requires that raw fish be frozen (usually at -35 degrees Fahrenheit) for a minimum of 15 hours- this is called the parasite eradication process. jiro sushi documentary onlineUsually, when a large fish is caught on a boat and is intended to sell at “sushi grade,” it is immediately killed, gutted, and flash frozen until sold. The supplier (fishermen) sells the fish frozen to the vendor, the vendor inspects each fish and labels it “sushi grade” or not (this process involves checking the eyes, gill coloration, fins, and gut cavity). Then, the vendor sells the fish to a sushi bar (usually on ice, at about 34 degrees) and the head chef or appointed inspector checks the fish again for any deterioration or quality flaws from transit.

Once the fish is in the hands of the sushi chefs, they portion the fish into smaller sections, freeze what they don’t immediately need, and then thaw one piece at a time (usually each morning a new portion is thawed). However, when buying fish from a market place, the term “sushi grade” has the potential to have absolutely no backing (just like the label “organic”). Always ask the butcher how the fish is processed at the market and what standards they use. When in doubt, freeze any piece of fish for 7 days at -4 degrees Fahrenheit.You watch a chef at the sushi bar slicing fish and you are thinking, "I could do that at home."  But when you give it a shot, you realize it's not as easy as it looks at the sushi bar.  Your fillet looks nothing like perfectly even strips the chefs pull out of the display case and your knives look nothing like their knives either.  Here is a video of how how to slice the fish so that you can make lovely sashimi, nigiri, and maki rolls at home.

Here are my favorite chef's knife and boning knife. Both are very affordable. Here is how to keep them sharp. (sometimes they are cheaper than Amazon). How to buy fish for serving raw -- safety, bacteria and parasite risks, fish species appropriate for raw consumption In the Boston area, I prefer to buy fish for serving raw at the New Deal Fish Market in Cambridge and at Captain Marden's in Wellesley. The traditional Edo Style sushi DOWNLOAD MY FREE GUIDE The Essential Equipment to Make Sushi at Home Nigiri is defined as a piece a fish or seafood (both raw and cooked) placed upon a single ball of rice. The sliced fish should be approximately 1/4 inch thick and 2.5 – 3 inches long. This is a very traditional style of sushi and it is found in most American sushi bars as well! In the United States and Japan alike, Nigiri is used as a great way to sample a multitude of different fish. A lot of restaurants even serve platters with 8-12 different pieces of fish on the rice.

Here’s how you make the rice ball: Use three fingers to scoop out a small portion of rice Roll the rice into the palm of your hand and apply VERY light pressure Form the rice into a football-shaped ball and set it aside Repeat steps 1-3 until you have the desired number of rice balls Here’s how you cut the fish: Make sure your fish is fresh, neatly cut to 4 fingers width, and the first cut is 45 degrees diagonal Set your blade 1/4 inch from the diagonal edge and cut from the heel of the knife to the tip Once you are 1/4 inch from the bottom, fold the partially sliced fish away from the rest and then cut straight down- this make the cut clean and uniform every time. Set the sliced fish aside and continue steps 1-3 until you have the desired amount Placing the fish on top of the rice balls: This sounds pretty self explanatory, but there is a technique to it! Take your fish in one hand (off hand) and rice ball in the other

Traditionally, sushi chefs apply a small amount of wasabi to the fish (the more oil the fish has, the more wasabi it gets), but you don’t have to do this step place your rice ball on top of the fish and press down on the center of the ball Now roll both the fish and rice ball from the palm of your hand to the fingers Using your first two fingers, press down on the fish and curl your fingers around the rice ball. You can use your thumb to apply pressure at the top Now rotate the entire piece and repeat step 5 Do steps 5 and 6 until you are satisfied with the shape Place the Nigiri onto the plate and gently brush on Nikiri Sauce (optional) There are a few simple rules to follow when eating Nigiri. Always, always, ALWAYS eat the entire piece in one bite! Each piece is hand crafted to be the “perfect bite.” It is insulting to the chef to do otherwise. When dipping into soy sauce, turn the piece upside down, so that the fish hits the sauce and not the rice.

If the soy sauce soaks into the rice ball, it will fall apart. This also allows the fish to touch your tongue first. You don’t always have to eat with chopsticks- it is very common for Japanese diners to eat with their hands, so you can too! There is one other style of making Nigiri -called boats. This refers to the style of wrapping a piece of Nori around the rice ball, so that you can put ingredients into the new container that aren’t whole pieces. Examples include: Ikura (Salmon Roe), Tobiko (Flying Fish Roe), and Masago (Smelt Roe). The process is simple: Create your rice ball- just like above Cut a sheet of nori in half- down the length Dip 1 inch of the the nori into a bowl of water Quickly wrap the nori around your rice ball and allow the wet portion to stick to the dry portion- forming a bond Fill the boat with desired ingredients- be creative! It should also be noted that some pieces of Nigiri are held together with a skinny strip of nori.