Ingredients

• 1-pound tunny fish
• 1-pound halibut
• 1-pound abalone
• 1-pound bream
• For dipping sauce -
• 4 tablespoons soy sauce or
• Tosa joyu chirizu
• For garnish -
• 2-inch secion daikon
• 1 celery
• 1 carrot

Directions

• Directions
• Cutting the fish: Hara Giri (Flat cut) most popular cut, suitable for any filleted fish. Holding the fish firmly, cut straight down in slices about ¼ inch to ½ inch thick and 1-inch wide, depending on the size of the fillet.
• Kaku Giri (cubic cut) this style of cutting is more often used for tunny fish. Cut the fish as above, then cut the slices into ½ inch cubes.
• Ito Zukuri (thread shape) although this technique may be used with any small fish, it is especially suitable for squid. Cut the squid straight down into ¼ inch slices, then cut lengthways into ¼ inch wide strips.
• Usu Zukuri (paper thin slices) place a fillet of bass or bream on a flat surface and holding the fish firmly with one hand, slice it at an angle into almost transparent sheets.
• To serve: Sashimi may be composed of one fish or a variety of fish. To serve as part of a meal, arrange the fish attractively on individual serving plates.
• Garnish each plate with about ½ teaspoon of wasabi and decorate with strips of daikon, carrot and or celery.
• Cover with a sheet of plastic and refrigerate for no more than 1 hour before serving.
• Pour the dipping sauce of your choice into tiny dishes and accompany each serving if sashimi with its own sauce. The wasabi may be mixed with soy sauce or tosa joyu to taste.
• To serve as an hors d’ oerve, arrange two or more varieties or cuts of sashimi on a serving dish and accompany with dipping sauce.