DIY Sushi / Sashimi

[RetroWheels]

Im partial to Sushi but prefer Sashimi when eating out.
So, given that i dont need to prepare rice, how easy would it be to prepare sashimi at home ?
It's only raw Tuna, Salmon etc ... But something makes me think it's not that simple , am i in danger of killing myself if i just nip to Sainsbury's and pick a selection of raw fish, throw in some soy sauce and a pot of Wasibi ?
Is there more to the preparation than just cutting up raw fish .

Edited by RetroWheels on Monday 24th March 23:20

[Coq au Vin]

Nothing technically difficult about preparing sashimi - as you say, it's just cutting up raw fish (although the top Japanese chefs do that very, very neatly). However, the real challenge is to get your hands on fish that is up to scratch: it must be extremely fresh and of the highest quality. Sainsburys are unlikely to have anything up to snuff.

[Colonial]

Don't get it from the supermarket. Go to a fishmonger you trust.

[chrisbr68]

Colonial said:

Don't get it from the supermarket. Go to a fishmonger you trust.

[escargot]

chrisbr68 said:

Colonial said:

Don't get it from the supermarket. Go to a fishmonger you trust.

[RetroWheels]

Thanks, for that , don't want to give myself worms or anything from something Off.

[chrisbr68]

Might be a bit cheeky but could be worth asking your local restaurant. There is a local place to me - I did ask him and he said "the sea"... yeah yeah I said but the best I got out of him was the med!

[Bunglist]

RetroWheels said:

Im partial to Sushi but prefer Sashimi when eating out.
So, given that i dont need to prepare rice, how easy would it be to prepare sashimi at home ?
It's only raw Tuna, Salmon etc ... But something makes me think it's not that simple , am i in danger of killing myself if i just nip to Sainsbury's and pick a selection of raw fish, throw in some soy sauce and a pot of Wasibi ?
Is there more to the preparation than just cutting up raw fish .

Edited by RetroWheels on Monday 24th March 23:20

Eating raw Tuna, & Salmon is fine but certain other fish may cause a problem unless you are a highly skilled Sushi / Sashimi chef.

The chefs train for years due to the fact that certain fish prepared incorrectly will kill you.

But as along as you use fresh Salmon / Tuna you will not have a problem.

[RetroWheels]

Thats probably why the "Sushi" you ger from M+S or Sainsbury's is only Salmon Prawn or Tuna

[dbroughton]

The risks are are a bit exaggerated!!

I know that the training is important for removing enough Fugu fish venom so it doesn't kill you but leaving enough to make the lips tingle but I suspect you dont get Fugu in Tesco's or anywhere else this side of Tokyo. I think the real art of the sushi chef is sourcing the best bits of fish and removing the perfect tasting fillet. In the real world the biggest risk is cold rice, apparently reheated rice is one of the biggest sources of food poisoning in the UK so you add a bit of sushi vinegar to the rice to keep it sterile.

I Have a Japanese supermarket opposite my office in Norbiton that sells sushi quality fish. Apparently the are a few more around London. They buy fish in very small quantities are are obsessive about freshness and source. Farmed stuff can be a bit dodgy tasting especially the prawns farmed in South East Asia that taste muddy. If you are really nervous you can use smoked salmon, it works pretty well although not that authentic. Crab sticks are another option. Doesn't sound authenic but apparently they are very popular in Japan.