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How to Make Sashimi at Home with Fresh Fish Safely

Making sashimi at home is an art form that balances precision, hygiene, and the quality of ingredients. While it may seem intimidating to handle raw fish, knowing how to make sashimi at home with fresh fish allows you to control the quality and customize your platter. The key lies in sourcing 'sushi-grade' seafood and using the correct cutting techniques to preserve the delicate texture of the fish.

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Part 1

Choosing Your Sashimi Ingredients

Purchase 4 oz (110 g) each of sushi grade salmon, tuna, and yellowtail.

The fish you use to make sashimi needs to be incredibly fresh. Go to a fish market and purchase sushi grade salmon, tuna, or yellowtail. Do not buy fish that is not considered safe to eat raw! [1] X Research source

The fish you use to make sashimi needs to be incredibly fresh.
Go to a fish market and purchase sushi grade salmon, tuna, or yellowtail.
Do not buy fish that is not considered safe to eat raw!
[1] X Research source
The fish you use to make sashimi needs to be incredibly fresh.

Choose fresh vegetables to pair with sashimi.

Sashimi is often served with a selection of fresh raw vegetables to complement the flavors of the fresh fish. Pick up a few fresh, whole veggies at the market when you purchase the fish. Some good options include:

Sashimi is often served with a selection of fresh raw vegetables to complement the flavors of the fresh fish.
Pick up a few fresh, whole veggies at the market when you purchase the fish.
Some good options include:
Sashimi is often served with a selection of fresh raw vegetables to complement the flavors of the fresh fish.
Pick up a few fresh, whole veggies at the market when you purchase the fish.

Select condiments to flavor the sashimi.

You can enjoy your sashimi plain, or you can add condiments to flavor the fish. Some good options include:

You can enjoy your sashimi plain, or you can add condiments to flavor the fish.
Some good options include:
You can enjoy your sashimi plain, or you can add condiments to flavor the fish.
Some good options include:
You can enjoy your sashimi plain, or you can add condiments to flavor the fish.

Cook 8 oz (230 g) of sushi rice

to top with individual slices of sashimi. Rice is optional for sashimi, but it is a nice complement. Cook the rice according to the package’s instructions. Then, let the rice cool completely before using it. Mold the rice into 1 in (2.5 cm) sized balls. [3] X Research source

to top with individual slices of sashimi.
Rice is optional for sashimi, but it is a nice complement.
Cook the rice according to the package’s instructions.
Then, let the rice cool completely before using it.
Mold the rice into 1 in (2.5 cm) sized balls.

Part 2

Cutting the Fish into Sashimi Slices

Get a very sharp knife.

Your knife needs to be razor sharp to cut sashimi properly. Choose the sharpest knife you have or sharpen a knife before you cut the sashimi if needed. [4] X Research source

Your knife needs to be razor sharp to cut sashimi properly.
Choose the sharpest knife you have or sharpen a knife before you cut the sashimi if needed.
[4] X Research source
Your knife needs to be razor sharp to cut sashimi properly.
Choose the sharpest knife you have or sharpen a knife before you cut the sashimi if needed.

Coat the block of tuna with sesame oil and cilantro and sear it.

This is optional, but it is a nice way to add flavor to the fish. Coat the outside of the block of tuna with sesame oil and then press it into fresh chopped cilantro leaves. Heat a non-stick frying pan over high heat and place the tuna onto the pan. Let the block cook on the first side for 15 seconds, and then rotate the block 45 degrees to turn it onto the next side. [5] X Research source

This is optional, but it is a nice way to add flavor to the fish.
Coat the outside of the block of tuna with sesame oil and then press it into fresh chopped cilantro leaves.
Heat a non-stick frying pan over high heat and place the tuna onto the pan.
Let the block cook on the first side for 15 seconds, and then rotate the block 45 degrees to turn it onto the next side.
[5] X Research source

Cut the fish into 0.25 to 0.5 in (0.64 to 1.27 cm) slices.

Place each of your raw or seared blocks of fish onto a clean cutting board. Then, begin cutting a block into slices. Cut straight across the fish with 1 motion. Repeat to the end of the fish block. [6] X Research source

Place each of your raw or seared blocks of fish onto a clean cutting board.
Then, begin cutting a block into slices.
Cut straight across the fish with 1 motion.
Repeat to the end of the fish block.
[6] X Research source

Arrange the slices so they are in an overlapping row.

Once you have finished cutting the fish into slices, place it into a slightly fanned out stack. The slices should appear to be overlapping each other like a hand of poker cards or dominoes that have fallen over. [7] X Research source

Once you have finished cutting the fish into slices, place it into a slightly fanned out stack.
The slices should appear to be overlapping each other like a hand of poker cards or dominoes that have fallen over.
[7] X Research source
Once you have finished cutting the fish into slices, place it into a slightly fanned out stack.
The slices should appear to be overlapping each other like a hand of poker cards or dominoes that have fallen over.

Part 3

Plating the Sashimi

Shred daikon radish, carrots, and cucumber.

Use a cheese grater to shred your fresh vegetables. Place the shredded veggies into a bowl or plastic bag and store them in the refrigerator until you are ready for them. Put 1 pile of each kind of shredded veggie you are using on the plate. [8] X Research source

Use a cheese grater to shred your fresh vegetables.
Place the shredded veggies into a bowl or plastic bag and store them in the refrigerator until you are ready for them.
Put 1 pile of each kind of shredded veggie you are using on the plate.
[8] X Research source
Use a cheese grater to shred your fresh vegetables.

Slice lemon, avocado, and cucumber 0.25 in (0.64 cm) thin.

Cut the lemon, avocado, and cucumber into very thin slices. Then, arrange these so that they are slightly fanned out and position them in front of the shredded veggies. [9] X Research source

Cut the lemon, avocado, and cucumber into very thin slices.
Then, arrange these so that they are slightly fanned out and position them in front of the shredded veggies.
[9] X Research source
Cut the lemon, avocado, and cucumber into very thin slices.
Then, arrange these so that they are slightly fanned out and position them in front of the shredded veggies.

Lay the fanned out sashimi slices on top of the shredded veggies.

Once you have finished arranging the veggies and other additions in a pleasing manner, add the sashimi slices to the plate. Place the sashimi slices so that they are halfway between the beds of shredded veggies and the sliced sashimi complements. [10] X Research source

Once you have finished arranging the veggies and other additions in a pleasing manner, add the sashimi slices to the plate.
Place the sashimi slices so that they are halfway between the beds of shredded veggies and the sliced sashimi complements.
[10] X Research source
Once you have finished arranging the veggies and other additions in a pleasing manner, add the sashimi slices to the plate.
Place the sashimi slices so that they are halfway between the beds of shredded veggies and the sliced sashimi complements.

Add some ginger, shiso leaves, and a ball of wasabi

if desired. These are traditional condiment items that you can add to the plate. Place these along the edges of your sliced sashimi complements so they will be easy to access. [11] X Research source

These are traditional condiment items that you can add to the plate.
Place these along the edges of your sliced sashimi complements so they will be easy to access.
[11] X Research source
These are traditional condiment items that you can add to the plate.
Place these along the edges of your sliced sashimi complements so they will be easy to access.

Pour 2 fl oz (59 mL) of soy sauce into a small bowl.

Soy sauce is also a traditional condiment for sashimi. Place it into a bowl and position the bowl on the edge of the sashimi plate for easy dipping.

Soy sauce is also a traditional condiment for sashimi.
Place it into a bowl and position the bowl on the edge of the sashimi plate for easy dipping.
Soy sauce is also a traditional condiment for sashimi.
Place it into a bowl and position the bowl on the edge of the sashimi plate for easy dipping.
Soy sauce is also a traditional condiment for sashimi.

Pro Tips

Chill your serving plates in the freezer for 10 minutes before plating to keep the fish fresh longer.
If you find the fish too slippery, use a piece of parchment paper between the fish and the board.

Warnings

Never use fish that is not certified sushi-grade; raw fish from standard sources can contain parasites.
Keep raw fish at temperatures below 40°F (4°C) to prevent bacterial growth.
Ensure your knife is extremely sharp; a dull knife will crush the fish cells and ruin the texture.

Community Q&A

Q Can I freeze my own fish to make it sushi-grade?

A Generally, no. Commercial 'sashimi-grade' freezing uses 'flash-freezing' at extremely low temperatures (-31°F or lower) that home freezers cannot reach to effectively kill parasites.

Q What is the best way to store leftover sashimi?

A Sashimi is best eaten immediately. If you must store it, wrap it tightly in plastic wrap and keep it in the coldest part of the fridge for no more than 24 hours.

References

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