How to prepare sushi and sashimi

Sashimi and sushi are the best known ways to serve raw fish. The word “sashimi” used to mean any sliced up food, including vegetables and tofu. The food is cut into bite-size pieces, either with the grain or against it, always with the aim of getting the best taste. Sashimi is cuisine made with knives.

Fish is cooked and prepared in many ways in Japan, but the ultimate eating experience is surely raw sushi and sashimi. If you are going to eat raw seafood, you will want to make sure it is safe to eat, and tasty too. That means choosing the right seafood and preparing it the right way.

Hand-molded sushi consists of two parts—an easy-to-handle clump of rice seasoned with vinegar, and a topping of raw or cooked seafood.

Choosing the fish, and preparation method
Larger fishs like tuna are generally good to eat raw. Tuna blood is rich in iron and its amino acids break down slowly.
Keep fish at about 0°C because the protein fibers are shorter than in meat.

Seafood suitable for sushi can be prepared in three ways: raw, sprinkled with salt, cooked by simmering or grilling.