If you enjoy sushi, learning about sashimi can also help you understand why the fish used for different Japanese dishes is handled differently. Unlike many sushi rolls, sashimi is served without rice, allowing the texture, freshness, and flavor of the fish to take center stage.
Before preparing sashimi at home, make sure you are using fish that is specifically suitable for raw consumption and follow appropriate food-safety practices. Freezing can control certain parasites, but it does not eliminate every harmful microorganism, which is why cooked seafood remains the safest option.
Here is a practical look at how to prepare sashimi at home, from choosing the fish to slicing and serving it.
What Is Sashimi?
Sashimi is thinly sliced raw seafood traditionally served without sushi rice. Common choices include salmon, tuna, yellowtail, and other fish suitable for raw consumption.
Because there is no rice, sauce, or heavy cooking process to hide the characteristics of the fish, the quality and handling of the seafood are especially important.
If you are new to Japanese food terminology, it can also help to understand the difference between sashimi, nigiri, and sushi. STIX ASIA’s guide to nigiri vs. sashimi explains how these dishes differ in preparation and presentation.
Is It Safe to Prepare Sashimi at Home?
Raw seafood carries a higher food-safety risk than properly cooked seafood because it can contain parasites or harmful bacteria. The FDA recommends that people who choose to eat raw fish select fish that has been appropriately frozen for parasite control, while also noting that freezing does not kill all harmful germs.
Certain people should be particularly cautious. FDA guidance recommends that pregnant people and children avoid raw or undercooked fish, including fish served as sushi or sashimi.
For home preparation, the safest approach is to:
- Buy seafood from a reputable supplier.
- Tell the seller that you intend to eat the fish raw.
- Follow the supplier’s instructions regarding raw consumption and parasite control.
- Keep the fish properly refrigerated.
- Use clean knives, cutting boards, and utensils.
- Prevent raw seafood from contacting other foods.
- Prepare the fish shortly before serving.
- Avoid raw seafood if you are in a higher-risk group for foodborne illness.
What Kind of Fish Is Best for Sashimi?
Salmon and tuna are two of the most familiar choices for sashimi, but the most important consideration is not simply the species.
Look for fish that has been handled and prepared for raw consumption. A generic fresh fish fillet from a supermarket should not automatically be considered suitable for sashimi just because it looks fresh.
When purchasing fish, ask the seafood seller whether the product is intended for raw consumption and what parasite-control process it has undergone.
Salmon for Sashimi
Salmon is popular because it has a rich flavor, soft texture, and naturally high fat content. However, not every salmon fillet should be eaten raw.
Farmed salmon may be used in raw preparations, but the specific production and handling conditions matter. Do not assume that a package labeled “fresh salmon” is automatically appropriate for sashimi.
Tuna for Sashimi
Tuna is another common sashimi choice and is known for its firm texture and clean flavor. Different tuna species and cuts can have very different textures and flavors, so choosing a product intended for raw consumption is still essential.
What Does “Sushi-Grade” Fish Mean?
“Sushi-grade” or “sashimi-grade” are commonly used terms when discussing fish intended to be eaten raw. However, the label alone should not be treated as a guarantee of safety.
Instead of relying only on a marketing phrase, ask the seafood supplier how the fish was handled and whether it has undergone an appropriate parasite-control process.
The FDA Food Code includes specific freezing conditions for parasite destruction in fish intended to be served raw. One listed method requires fish to be frozen and stored at -4°F (-20°C) or below for at least seven days. Other approved time-and-temperature combinations use substantially colder temperatures.
These requirements are food-safety controls rather than a general instruction that every home freezer will automatically meet. Household freezers can vary in temperature and performance, so buying fish from a supplier experienced in raw seafood is generally preferable to trying to determine parasite control yourself.
What You Need to Prepare Sashimi at Home
Once you have appropriately sourced fish, the actual preparation requires relatively few tools.
1. A Sharp Knife
A sharp knife is essential for clean sashimi cuts. A dull knife can crush or tear the flesh instead of producing smooth slices.
A long, sharp knife can make it easier to cut the fish in one controlled motion rather than repeatedly sawing through it.
2. Clean Cutting Board
Use a clean cutting board that has not been used for raw meat or other foods without being thoroughly washed and sanitized.
3. Clean Plate
Prepare a clean serving plate or platter before slicing the fish.
4. Food-Safe Storage
If you are not serving the fish immediately, keep it properly refrigerated and minimize the time it spends at room temperature.
Step 1: Choose the Right Fish
Start with fish from a reputable seafood supplier.
Tell the seller that you intend to prepare sashimi at home. Ask whether the fish is suitable for raw consumption and what handling or freezing process was used.
Do not choose fish simply because it looks bright, smells fresh, or has an attractive color. Visual inspection alone cannot reliably eliminate parasite risks. The FDA specifically notes that visual inspection is not an adequate substitute for appropriate parasite-control measures.
Step 2: Keep the Fish Cold
Temperature control is one of the most important parts of preparing raw seafood.
Keep the fish refrigerated until you are ready to prepare it. Avoid leaving it sitting on the kitchen counter while you prepare other ingredients.
If you are transporting the fish home after purchasing it, minimize the time it spends outside refrigeration and refrigerate it as soon as possible.
This is also a good reason to prepare your knife, cutting board, plate, and other ingredients before taking the fish out of the refrigerator.
Step 3: Prepare a Clean Workspace
Wash your hands thoroughly before handling the fish.
Clean and sanitize the cutting surface, knife, and other utensils you will use. Keep the raw fish separate from ready-to-eat foods.
Cross-contamination can occur when bacteria from raw seafood are transferred to other foods or surfaces.
A clean workspace is particularly important because sashimi is not cooked after preparation.
Step 4: Inspect the Fish
Before cutting, examine the fish for bones, skin, connective tissue, or unwanted portions.
If the fish contains pin bones, remove them carefully with clean tweezers or fish-bone pliers.
Avoid repeatedly handling the fish. The goal is to keep the preparation clean and controlled.
Step 5: Cut the Fish Into a Sashimi Block
If you purchased a larger piece of fish, first create a manageable block with relatively even edges.
The direction in which you cut matters.
Look closely at the muscle fibers running through the fish. Sashimi is generally sliced across the muscle fibers rather than along them. Cutting against the grain can create a more tender eating texture.
Use a sharp knife and controlled strokes rather than pressing repeatedly into the fish.
Step 6: Slice the Sashimi
Once you have a clean block, begin slicing it into individual pieces.
The exact thickness depends on the fish, the cut, and personal preference. Aim for pieces that are substantial enough to hold their shape while remaining easy to eat.
For a clean cut, position the knife at an appropriate angle and make a smooth motion through the fish.
Avoid excessive sawing. A sharp knife should do most of the work.
Keep the slices consistent in size so that the finished plate looks neat and each piece has a similar texture.
Step 7: Arrange the Sashimi
Transfer the slices to a clean serving plate.
Sashimi presentation is intentionally simple. Arrange the pieces neatly rather than covering them with large amounts of sauce or toppings.
You can add traditional accompaniments such as soy sauce, wasabi, or pickled ginger according to your preference.
If you are serving a larger Japanese meal, sashimi can also be paired with other dishes. For more ideas, see STIX ASIA’s guide on what to eat with sushi.
Step 8: Serve Immediately
Sashimi is best served soon after slicing.
Keep the fish chilled until serving and avoid leaving it at room temperature for extended periods.
If you prepare more fish than you can reasonably serve, do not treat it like cooked leftovers. Raw seafood requires careful temperature control, and the safest approach is to prepare only the amount you expect to eat.
Can You Freeze Salmon for Sashimi?
Freezing is an important parasite-control measure for many types of fish intended to be eaten raw.
The FDA Food Code lists several freezing options, including holding fish at -4°F (-20°C) or below for seven days, or using colder temperatures for shorter specified periods.
However, there is an important distinction between commercial parasite-control freezing and simply putting a piece of fish into a typical home freezer.
Not every household freezer maintains the temperatures required for the FDA Food Code freezing methods. Fish thickness and the actual temperature of the freezer can also affect the process. FDA seafood guidance notes that the listed freezing conditions may not be suitable for particularly large or thick fish.
For this reason, buying fish that has already been appropriately handled for raw consumption is generally a better option than assuming your home freezer makes ordinary fish suitable for sashimi.
Also remember that freezing does not destroy every harmful germ. Cooking remains the safest way to reduce foodborne illness risk.
How to Eat Sashimi
Sashimi is usually eaten in small pieces rather than as one large bite.
A simple way to enjoy it is to:
- Pick up one slice with chopsticks.
- Add a small amount of soy sauce if desired.
- Add a modest amount of wasabi according to your preference.
- Eat the piece in one or two bites.
- Enjoy the fish’s texture and flavor before moving on to the next piece.
If you are learning Japanese dining etiquette, STIX ASIA also has a useful guide to chopstick etiquette.
Sashimi vs. Sushi: What’s the Difference?
One of the most common questions from beginners is whether sashimi is simply sushi without rice.
Not exactly.
Sashimi is sliced raw seafood served without sushi rice.
Nigiri consists of a piece of seafood placed over a small portion of seasoned sushi rice.
Sushi is a broader category involving vinegared rice combined with ingredients that can include raw or cooked seafood, vegetables, egg, and other toppings.
Some sushi varieties do not contain raw fish at all. STIX ASIA’s types of sushi guide covers several common sushi styles and names.
Common Mistakes When Preparing Sashimi at Home
Using Ordinary Fish
Freshness alone does not make fish suitable for raw consumption. Always consider how the fish was sourced, handled, and prepared for raw use.
Assuming “Sushi Grade” Guarantees Safety
Treat the term as a starting point for questions rather than a complete safety guarantee. Ask the supplier about handling and parasite-control practices.
Using a Dull Knife
A dull knife can damage the texture of the fish and make consistent slicing difficult.
Leaving Fish at Room Temperature
Raw seafood should remain properly chilled. Prepare your workspace before removing the fish from refrigeration.
Using the Same Cutting Board for Everything
Keep raw seafood preparation separate from foods that are ready to eat to reduce cross-contamination.
Preparing Too Much
Sashimi is best prepared close to serving time. Preparing only what you expect to eat can reduce unnecessary storage and handling.
Who Should Avoid Raw Sashimi?
Raw fish is not appropriate for everyone.
FDA guidance recommends that pregnant people and children avoid raw or undercooked fish because of the increased risk from foodborne pathogens.
People who are at increased risk of serious foodborne illness should also avoid raw or undercooked seafood. This includes certain older adults and people with weakened immune systems.
If you are unsure whether raw seafood is appropriate for you, choose a properly cooked seafood option instead.
Frequently Asked Questions
Can I make sashimi at home?
Yes, sashimi can be prepared at home, but the most important consideration is sourcing fish that is suitable for raw consumption and following proper food-safety practices. Raw seafood carries more food-safety risk than cooked seafood.
What fish is best for homemade sashimi?
Salmon and tuna are popular choices, but the key factor is whether the fish has been appropriately sourced and handled for raw consumption. Do not assume that any fresh salmon or tuna fillet is suitable for sashimi.
How long should I freeze salmon for sashimi?
The FDA Food Code lists specific time-and-temperature combinations for parasite destruction, including -4°F (-20°C) or below for seven days. Colder temperatures allow for shorter specified periods.
However, a normal household freezer may not reliably provide the conditions required for those commercial food-safety controls. Buying appropriately handled fish is generally preferable.
Can farmed salmon be used for sashimi?
Farmed salmon can be used in raw preparations, but the specific source, farming conditions, handling, and parasite-control process matter. Ask your seafood supplier whether the product is intended for raw consumption.
Is sashimi healthier than sushi?
Neither is automatically healthier in every situation. Sashimi generally does not contain sushi rice, while sushi can contain rice, seafood, vegetables, sauces, and other ingredients. The nutritional profile depends on the specific dish and portion.
Can I eat sashimi while pregnant?
FDA guidance recommends avoiding raw or undercooked fish during pregnancy because of foodborne illness risks. Choose properly cooked seafood instead.
What is the difference between sashimi and nigiri?
Sashimi is sliced seafood served without rice. Nigiri consists of seafood served over a small portion of sushi rice. For a closer comparison, see STIX ASIA’s nigiri vs. sashimi guide.
Enjoying Japanese Food Beyond Sashimi
Preparing sashimi at home can be an interesting way to understand Japanese food, from the importance of knife technique to the role of texture and presentation. But raw seafood also requires more attention to sourcing and food safety than many other home-prepared foods.
If you prefer to leave the preparation to experienced food professionals, STIX ASIA brings together Asian dining experiences in one food-hall setting. You can explore STIX ASIA to discover the food and dining options available.
For diners in Hawaii, you can also visit the STIX ASIA Waikiki location at 2250 Kalākaua Ave, Lower Level 100 in Honolulu.
Whether you are exploring sashimi, sushi, ramen, Korean BBQ, or other Asian dishes, understanding how each dish is prepared can make the dining experience even more enjoyable.
