How To Cut Sashimi? 6 Easy Steps To Follow

Are you looking for a delicious and healthy way to prepare seafood? Then look no further than sashimi! but how to cut sashimi?

This Japanese dish is made by slicing raw fish into thin pieces. It’s a great way to enjoy the flavors and textures of fresh seafood. To make sashimi, all you need is a sharp knife and some basic cooking skills. Read on for instructions on how to cut sashimi like a pro.

What is sashimi?

Sashimi is a Japanese dish that’s popular around the world. It typically includes raw meat, usually from saltwater fish but there’s also soy sauce for dipping and garnishing with shredded daikon radish if you want to get creative! If sashimi isn’t your main course, then try some miso soup on top of rice or noodles – either way, it will be an enjoyable meal

How is sashimi different from sushi and nigiri?

Sashimi is the most basic of all three dishes, as it’s just raw sliced meat. Sushi and nigiri contain vinegared rice; whereas sashimi includes a slice or two on top with no sauce for added flavor!

Sushi is a type of dish that can be made from vinegared rice topped with cooked or uncooked fish and other fresh ingredients like avocados. It’s then cut into bite size pieces, which make it easy for anyone who doesn’t want their food fully cooked to eat vegetarian-friendly rolls too!

Though it might seem like a type of sushi, nigiri has ingredients that make up its own dish. These include sliced raw fish on top of vinegared rice and are not related in any way to Japanese cuisine other than being served together as one appetizer or meal!

Sushi has vinegared rice and other ingredients that go into them, while sashimi is only sliced raw seafood served with soy sauce or shredded daikon as garnish.

What should you know about Sashimi?

Sashimi is a type of raw fish that can be served with rice, soy sauce, and various other ingredients. Sliced onions are often added for flavor but never touching the core ingredient which remains unchanged -snow white flesh without any scales!

The art of nigiri sushi is a difficult one that takes many years to master. The seasoned rice forming into balls and covered with raw fish makes for an elegant looking dish, but it’s not easy!

Sashimi is often a tasty treat for any palate, but it’s even more straightforward. The dish features fresh fish that has been intricately prepared and presented over some daikon radish to make sure you enjoy every bite of this oceanic delicacy!

Sashimi is a delicacy that isn’t served with rice. It’s purely focused on delicate and delightful raw fish, which can be enjoyed either individually or as part of an assortment dish called “sushi” made by placing it atop sticky white nori seaweed wrap at your table for anyone who likes what they see!

Should I Wash Sashimi Before Cutting It?

Yes. The key to a successful raw fish dish is prepared. You should run your cut of meat under cold water once or twice and then pat it dry before slicing for maximum flavor absorption!

When preparing Sashimi, it’s essential to sanitize your knives and surfaces beforehand in order to reduce the risk of contamination. There is no heat involved with raw fish so bacteria can grow more easily than on cooked dishes which will kill any harmful bugs before they have time to get worse!

How to cut sashimi?

Top 5 Best knife to cut sashimi

The Sashimi Bouchon is the best knife for slicing sashimi. It’s like Yanagiba, sushi knives, and Sujihiki which are both designed specifically with preparing raw meat or fish dishes like this one in mind so they’re perfect when you want an easy way to cut up your next slice of Tokyo tradition!

Having a Sashimi Bōchō is the best way to slice your sashimi, but if you don’t have one of these Japanese knives or want an even easier task at hand then using Yanagiba and Sujihiki will do just fine.

*Note: The score is based on our Editor’s choice and rating.


The first step of preparing sashimi is to slice a fish or meat about 7 inches long, and 2.5 wide; the optimal thickness should be between 2-3″.

When trimming your fish, it is important to pay attention to the cut. Trimming away any excess skin or flesh on both sides will create perfectly constructed fillets for flipping and grilling depending on what you are preparing!

Pay attention to the grain

There are many ways to slice a piece of meat, but it’s important not only to consider which direction you’re cutting in terms of what your muscles will be doing at any given time. Instead, think about the grain -which means this fiber- running along with whatever protein source (beef/pork) that is being served up!

The key to creating the perfect block is finding out where your meat’s grains run. If you have a small piece, like an individual cut of steak or fillet mignon that’s about as big around as one would stretch their hand then go ahead and transform those pieces into blocks with consistent grain direction across all sections – even though they may seem insignificant in size compared everything else on display here!

Sashimi is a formal way to serve raw fish and other meats. When it comes time for your plate, use the following three slicing styles depending on what you’re serving alongside sashimi or how fancy looking they want their dish plated!


Sashimi is a type of dish that requires carefully slicing raw seafood into thin pieces. If you’re new to preparing sashimi, this might be one way for beginners who don’t want the hassle and difficulty of other methods like deba-sushi or ikura tamago yaki style (which are both more complicated). Here’s how to do it!

1. Place the fish on a cutting board.

2. Keeping the knife’s edge horizontal and straight on, start making slices about half an inch thick.

Japanese people generally prefer their slices to stand upright. The thickness of the cut depends on what you want, but it should be thick enough so that there is no risk of bleeding or bruising when cutting into your slice with a knife and fork in order to show off its beautiful appearance more thoroughly than before!


To create the perfect piece of sashimi, you need to be aware not only of how it’s prepared but also its specific requirements. One way is known as a “sogigiri” cut and requires slicing at an angle with thinner pieces than most other styles we offer here on our menu!

Make your first cut by holding the knife’s edge at a pivoted angle – say 45 degrees. You can also use this technique when sawing with any other type of blade, such as circular or accordion-style blades!

Slicing the fillet into even slices will create a more appealing presentation, so make sure you follow your angle and cut at 2mm intervals.

You can change the angle when you’re about 4/5 into a portion and finish off with straight cuts. The resulting pieces will have an interesting edge on one side that’s perfect for showcasing your creativity!

The three most common ways to cut seafood and other raw meats for sashimi are hira-zukuri, usu-zukuri (or Domestic Style), and then there is the more recent trend of Sogigiri. These methods aren’t as prevalent though because they were once used less often than these two others which makes them worth noticing if you’re interested in learning about how your favorite dish gets made!


In the world of cuisine, there are many different styles that have been perfected over time. One such style is usu-zukuri or “to water” which creates thin cuts from diagonal knife strokes with a thinner blade than what you would typically find in Western kitchens – this technique was originally used for slicing fish but can also be applied when making other types of dishes like sashimi!

1. With the fillet lying on a cutting board, make an initial cut to reveal its meaty inside.

2. To create the best cuts, you need to start cutting at 2mm thick.

3. Slice the fish as thin and neat as possible. Remember, a razor-sharp blade will give you better results than one that’s not very sharp because it creates less friction when sliding through your hand slices of raw meat into their bowls or plates.

The usu-zukiri is a style of slicing that’s used to prepare relatively firm white fish for sashimi, like flounder or whiting. As this cut requires the best results with thin blades and since it can be done easily by using single bevel Japanese knives only then should you opt into getting one!

Other Japanese cutting styles

The kaku-zukuri technique is used to dice the main ingredient. This means creating cubes about 3/4 of an inch thick on all sides, with round or square shapes being possible outcomes depending upon what kind you want for your dish!

With this cutting style, you cut the fish into extremely fine strips. Each strip should be less than 2mm thick and can have a variety of different shapes depending on what it is being used for- like julienne or chicharrones (igun). The most common type seen in restaurants is called “ito-zukuri.” It’s considered an advanced technique but one that yields amazing results when done right!

Sashimi nutrition facts

There are many benefits to eating sashimi, but it’s low in calories and provides high amounts of omega-3 fats that contribute to heart health.

The benefits of eating raw protein are undeniable, but it should be consumed in moderation and with caution. Some fish contain high levels of mercury which can create health risks for you- so be mindful about how often this type of meat makes its way onto your plate!

The nutritional chart on sashimi can be difficult to read. It varies depending on the type of meat you’re eating and has an overall calorie, protein Leeds per serving amounting ratio which is all important when it comes down to deciding if this food choice will provide enough nutrients for your day’s needs or not!

Nevertheless, expect about 120 calories per 100 grams of sashimi. The protein content is 20g and there are also 150 milligrams of sodium in each serving!

How can I prepare Sashimi?

With all the information that we have learned about sashimi, it’s time to get down and dirty with preparing this delicacy.

Choose your fish

One important rule before selecting your sashimi is not to use freshwater fish. Freshwater parasites are more likely than saltwater ones and can cause illness or even infection in people who eat them raw, so it’s best if you stick with meats from the ocean instead!

When it comes to freshwater and saltwater fish, salmon is an exception. because of its duality as both a fresh-Water Lake dweller or ocean swimmer – but even with this versatility you’ll want your fillets frozen before cooking them, so they don’t carry any parasites!

The wide world of saltwater fish is a fascinating and diverse one. There’s a seemingly endless number that you can choose from, depending on your intended use for them!

When you think of sashimi, the most popular options are probably salmon and tuna. However, there’s so much more to explore! Consider other great tasting cuts like izumidai (tilapia), hamachi(Japanese amberjack), amaebi cold water northern shrimp yari-ika squid for your next dinner party or family gathering recipe request list duty!.

Clean the fish accordingly

When cleaning whole salmon fillets, be sure to remove any white stripes running down the middle as they are tougher than other parts of this delicious fish.

The kitchen tweezers are a must-have for removing bones and excess fat from fish. You can also use them to remove any bloody parts of the meat or skin that adheres stubbornly to your catch before cooking it up!

You need to be careful when removing the bones from your fillets so that you don’t break them. Gently feel along its edges for any bumps or sharp points, then use tweezers if necessary!

Choose the cutting technique of your preference

Hira-zukuri is the most popular and simple technique so if you’re new to sashimi preparation, that’s probably your best bet. As time goes on with practice though, different methods can be used like kaku or usubari styles for more complex cuts of meat!

One of the most important things to remember when cutting sashimi is that you should only use one swipe with your knife. Sawing back and forth can lead to jacked cuts which will make it difficult for pieces to fall apart, but if done correctly this simple task leads us towards an incredibly beautiful dish–sushi!

That would be a difficult cut to make with the knife you’ve got there, but we can talk more about that in just one moment.

Plate your Sashimi and enjoy

Finally, you are ready to enjoy the delicious simplicity of a high-quality ingredient prepared with care. Just serve up your sashimi and experience it for yourself!

Your sashimi is delicious, but it’s even more so when you eat it with some soy sauce and wasabi. The first time I tried this dish was at a Japanese restaurant where they lightly dipped the fish in their signature hot sauces before feeding me pieces of tenderloin that came coated only)—you can do exactly the same thing by using freshly grated horseradish or ginger beforehand if desired!

What kinds of knives do I need to cut Sashimi?

Knives play a crucial role when preparing sashimi, and it is essential to use an incredibly sharp knife. If you don’t have the best sushi-grade blades for your task at hand, then all that work will go down to waste!

The traditional Japanese knife that you should use for sashimi is called Yanagi. These knives are long and sturdy, with a blade made mostly out of high carbon steel instead of stainless steel to keep it thin enough while still providing good strength when needed most – like cutting up your favorite delicacy into pieces!

Halve your sashimi with ease and precision when you use a Yanagi knife. This traditional Japanese kitchen implement is used to slice through tough meats like fish or meat quickly, easily skinning them without breaking the surface tension that holds it together so they can be carved into dishes further down this list!

How thick should I cut Sashimi?

Sashimi is a delicate dish, which means you need to be extra careful when cutting it. The thickness of your slices will depend on how much force and precision with which you slice the fish into pieces; if this sounds like something that would interest then read more!

The more you practice this technique, the better your skills will become, and eventually, we can move on to other advanced cuts like usu-zukuri (a thinner cut), which is great for cutting firm fish only a couple of millimeters thick.

Yanagi knives are an investment worth making. They provide precision cuts that will last for many years to come, so you can experience the beauty of natural wood veneer without worrying about its durability or sustainability!

What Is the most popular fish to use for Sashimi?

The delicate, white flesh of a salmon is perfect for making delectable sashimi. The rich flavor and smooth texture make it an excellent choice when you’re in the mood to enjoy something light yet filling at the same time!


Sashimi is a delicately poised dish. There are three types of cuts that encapsulate the broad scope and variety of tuna meat, each with its own unique flavor profiles to offer!

Akami is a leaner meat cut of bluefin but it’s the most used because this type can be found at an affordable price. It has a deep, satisfying red color and doesn’t contain much fat which makes its flavor even more powerful when cooked properly with other ingredients to make dishes like sushi or sashimi!

Tuna is a popular seafood meal, and the most prized part of it may be otoro. It’s high in fat which makes for an incredible experience when you eat this fish tenderized by meltingly soft muscles that burst with umami flavor!

The chu-toro cut is a unique blend of juicy fatty belly and tender meat. It has been said that you can taste how much care goes into preparing this fish as well as its rich texture in every bite!


Sashimi is a type of seafood that’s typically served raw. One common dish made from sashimi is toro-based salads, which use fatty white parts like the tail or belly for their rich texture and sweet flavor when mixed with other ingredients such as soy dressing!

It’s an incredibly versatile fish. The fatty meat and firm texture make it ideal for the sashimi experience, but you can also cook this delicacy like other meats!


If you’re looking for an intensely rich, creamy texture that’s not too fishy but still has enough flavor to it then mackerel is your go-to. I like how even when prepared raw the meat retains this special quality making them delicious in all forms – whether they are grilled or baked!


Squid is not just for calamari. There are all sorts of ways you can enjoy this tasty, tentacled creature! Squid is a delicacy that can be enjoyed in many ways. You have the option of slicing it thin like noodles or maintaining its original thickness for sashimi, but either way, you will need to prepare your squid before eating so there are no surprises!

FAQs about How To Cut Sashimi?

How to store sashimi leftovers?

If you have any leftover sashimi, don’t throw it away! Store the fish in an airtight bag at room temperature for up to 24 hours. refrigerate after preparation and storage times are over but no longer than that because then it’s just going bad – which is never fun when your favorite food does this thing called “go.”

Can I get sick from eating sashimi?

You shouldn’t experience any negative symptoms after consuming sashimi. In fact, if you’re feeling sick or experiencing other signs of food poisoning such as fever and stomach upset then it’s possible that these are caused by another illness rather than an allergic reaction from the fish itself!

Can I eat sashimi while pregnant?

You may be worried about food safety when it comes time to eat sushi or sashimi during your pregnancy, but there’s no need for concern. So long as the fish has been previously frozen and is made with raw or lightly cooked ingredients like vegetables in a cream sauce (sautéing doesn’t count), then you can continue enjoying this delicious dish without any risks involved!

Is there a special way to cut sashimi?

Sashimi is a great way to enjoy fresh, raw fish. When cutting your fillets into pieces for this dish you need to make sure that they are cut perpendicular (perpendicular) to the direction of their spine, so it doesn’t cause any strings or strands in between two pieces when being served up!

What angle do you cut sashimi?

When cutting sashimi, it’s important to keep in mind that if you’re working with a belly cut like toro (fatty tuna), then your knife should not have vertical strokes. Make sure the blade is at 45 degrees so as not to damage delicate fleshy areas against the grain of fish and make efficient slices by using light pressure when needed!

How do you disinfect sashimi?

Cross-contamination usually goes unnoticed until someone gets sick. Sanitize your sashimi knife and cutting board with bleach water (or in the dishwasher) after each use to prevent cross contamination from bacteria, viruses, or other germs that could make you very poorly sooner than expected!

What’s the most popular fish used for sashimi?

There are many different varieties of fish that can be used for sashimi. Some examples include saltwater species such as salmon, tuna, and sea bass; freshwater ones including bream (a type of tuna), and snapper flounder halibut. A great rule-of-thumb when choosing which variety is right depends on how sophisticated your palate wants to get with its eating!), but any low-risk parasites carrying animals will work in a delicious way at the dinner table!

Should you salt sashimi?

If you are planning on eating sashimi, then it is best not to salt your fish before consumption. The salt will draw out moisture from the flesh and make the texture slimy, which is not a pleasant experience!

How do you eat sashimi?

Sashimi is traditionally eaten with soy sauce; wasabi paste and pickled ginger (gari). These dipping sauces are there to enhance the flavors of the fish and should be used sparingly so as not to overwhelm your taste buds!

How do you eat sashimi?

To eat sashimi, you need to dip the piece into the sauce and then put it in your mouth. With sushi just pick a taste that looks good before putting both pieces together so they can be enjoyed properly with soybeans on top!

Can you use tuna steak for sashimi?

When you buy your next fish at the grocery store, make sure that it’s labeled sushi-grade or sashimi grade. This means they were caught and cleaned quickly while still on board before being frozen flat so as not to spoil during transport–the best option for preparing these types of meats!

Is eating sashimi healthy?

Yes, sashimi is a healthy food choice. The fish used in sashimi is usually high in omega-3 fatty acids, which are beneficial for your heart and brain health. In addition, sashimi is low in calories and fat, making it a good option if you’re watching your weight.

Which is healthier sushi or sashimi?

There’s a lot of debate over which type of sushi roll has more nutrients. Some say that it depends on what ingredients are used but if we’re talking about traditional Japanese rice and seaweed wrapped around fish or other meats then there is no doubt that they will be higher in carbs than sashimi with its mix including veggies too!

How does sashimi not make you sick?

The first reason to clean your raw fish is that it’s easier than you think. Microbes can contaminate the meat, but outbreaks of Salmonella have been traced back not just to sushi purchases – this strain comes from bacteria-filled intestines which are removed during the cleaning process!

Is raw salmon the same as sashimi?

Sashimi is a type of dish that can be prepared from fresh raw fish. To qualify as “sushi grade”, the flesh has to meet strict criteria and must not have been previously frozen or cooked in any way – this includes being able to eat it easily without cooking further due to its surface area size which makes them easier for humans mouth’s enzymes do their jobs best when working with smaller surfaces!

Are there worms in sashimi?

The next time you eat sashimi, consider doing a quick check for worms. A new study led by the University of Washington finds dramatic increases in abundance and transmission rates to humans who consume raw or undercooked seafood!

Do you eat sashimi in one bite?

Sashimi and nigiri should be eaten in one bite, but larger American-style rolls may need two or more bites. Chew the sushi completely before swallowing to allow its flavor to coat your mouth, if you’re drinking sake along with it then take a sip right now!


Properly cutting sashimi is an important skill for any sushi lover. So, how to cut sashimi? by following these simple steps, you can create perfectly cut slices of this delicious delicacy that will impress your friends and family.

If you are looking to take your sushi game up a notch, learning how to cut sashimi is a must. Give it a try – we promise you won’t be disappointed!

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Ken Onion

Ken Onion is an innovative knifemaker whose work has revolutionized the industry. Born in 1963, he hails from Kaneohe, Hawaii, and invented the SpeedSafe assisted opening mechanism for Kershaw Knives - earning him a position as Premier Knife Designer with them.

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