How to Marinate Sashimi (4 Steps)

Along with other mainstays of Japanese cuisine, sashimi has been popping up more and more in American restaurants. Sashimi is made of thinly sliced raw fish, most commonly tuna or salmon. You can bring the Japanese restaurant experience home by making sashimi in your own kitchen. Since sashimi is so simple, the quality of ingredients is incredibly important. Purchase the highest quality, freshest fish you can find for best results. Although sashimi is raw, you can infuse flavor into the fish before serving it. Marinating the raw fish adds an extra layer of flavor to this traditional Japanese dish, which at its best will melt in your mouth.

Things You'll Need

Soy sauce
Sesame oil
Rice wine vinegar
Garlic
Ginger root

Scallions
Raw fish
Knife
Baking dish
Plastic wrap

Instructions

Combine your marinade ingredients in a bowl. Use equal parts soy sauce and sesame oil for a balanced marinade. You can also use equal parts rice wine vinegar, if you like. Season the marinade with aromatics such as crushed garlic, crushed ginger and chopped scallions.
Remove any skin from your fish and cut it into thin, bite-size pieces with a sharp kitchen knife. Avoid using a sawing motion to protect the texture and consistency of the fish.
Place the fish in a baking dish and coat it with the marinade. Tightly wrap the dish with plastic wrap and place in the refrigerator. Allow the fish to marinate for at least nine, and up to 12 hours. Flip the fish over at least once during marinating.
Remove the fish from the marinade and pat it dry with paper towels.

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