Sashimi is a traditional Japanese dish that is beautiful in its simplicity. But it is so simple that it does not stand alone as a complete meal! If you are looking for sides to add to this dish, you have come to the right place. Here you will find 35 sides to serve with sashimi–or any other Japanese cuisine that you love.
Sashimi is very simply delicious. It’s simple because there is only one ingredient: high-quality, sushi-grade fish.
Sashimi is different from sushi because while it is made with raw fish, that’s all there is to sashimi. It is thinly sliced, bite-sized pieces of fish.
This simplicity makes for a delicious main dish, as each bite is filled with natural flavor. But for many people, the simplicity of sashimi is just too simple. Many people crave more to their meal than simply fish.
Luckily, the simplicity of the dish also means it can be dressed up or down and paired with many different side dishes that complement the meal perfectly.
If you are planning to serve sashimi at your next gathering, here are 35 sides you can add to the table.
The quick answer is yes, sashimi is totally raw. It is also very, very fresh. The only fish that is safe to serve as sashimi is the highest-quality fresh sushi-grade fish. Salmon and tuna are the most common, but you can find many different kinds of freshwater fish served as sashimi.
Sashimi may be paired with daikon radish, wasabi or ginger which may be pickled or fresh.
Many people are hesitant to eat sashimi because it is made with raw ingredients. This simple fact makes people even more afraid to attempt to make it in their own homes.
Raw food does need to be stored properly to prevent any bacteria from developing, but in general sashimi is safe to keep in the refrigerator for a day or two. Be aware that it may develop a more fishy flavor the longer it sits, so it’s best to enjoy it right away.
Only sushi-grade fish is safe for sashimi. Do not use any seafood that is not clearly labeled as sushi grade.
The difference between sashimi and sushi is all in the rice. Sashimi is a very simple cut of fish, but sushi is cuts of fish on top of rice. Often sushi also contains other vegetables and sauces.
Both of these dishes can be part of a healthy diet. Fish is full of omega-3 fatty acids, protein, and is low in calories. Both are usually paired with vegetables in some form.
Visit this article for more information on the Differences between Sushi and Sashimi.
The fish in sashimi is very specifically sourced to be eaten fully raw. It is usually only made with saltwater fish, as these are less likely to carry harmful bacteria. It is also caught and processed quickly to ensure the sushi-grade fish you find at the store is as fresh as possible.
If you have never tried sushi before, sashimi may be a great place to start for the first time. Sashimi is made only with raw fish, and no other ingredients. Singling the fish out can help you determine which delicate flavors you do and don’t like–before they are placed in a roll and mixed with competing flavors.
If you are unsure if raw fish is your thing, start slow. Prepare your palate by trying some fish-free sushi rolls like a cucumber roll or California roll (usually made with real or imitation crab meat), to see how you like it.
Sashimi and raw fish in general have a unique texture that may be an acquired taste. If textures do not bother you, jump right in! The fresh flavor is excellent.
While sushi is full of inexpensive ingredients like rice and vegetables, sashimi is straight fish, which makes it more expensive at most restaurants. It is a Japanese delicacy. The good news is high-quality fish is full of protein which makes you feel full faster so you may find you eat much less sashimi than sushi.
Sushi Rice is what makes sushi. It is rice that has been flavored with a combination of rice vinegar and sugar. This combination makes the rice sticky and also a bit tangy. It makes the rice perfect for rolling into bite-sized pieces and also provides a delicious burst of flavor to the roll.
To serve sashimi, use a very sharp knife and slice the fish into thin slices and then small rectangles, about ¼ inch thick and an inch long. Place the thin strips on a bed of daikon radish or another garnish and serve with a small amount of wasabi and ginger.
- Tuna Sashimi from the Spruce Eats is a great place to start making sashimi at home.
- Salmon Sashimi from Aubrey’s Kitchen is another great recipe for a beginner.
- If you are going to make your sashimi at home, it is vital to purchase the appropriate fish. Not just any fish will do for sashimi, even if you get the butcher’s guarantee that it is fresh and delicious. You can often purchase sushi-grade fresh fish from a sushi restaurant. You may also find it at more high-end grocery stores, especially those with a sushi section.
- If you are having trouble cutting your fish, place it in the freezer for about ten minutes, and then try again. This will help the meat solidify a bit which makes it much easier to slice.
- Wipe your knife between cuts to make the knife slide easier.
- Sashimi should be served right away for the best flavor. This is not a meal you should try to prepare ahead.
What to Serve With Sashimi
- Garnishes: Microgreens, daikon radish, lemon, pickled ginger, tobiko, chives, sesame seeds, panko bread crumbs, green onions, sesame oil
- Dipping Sauce: Soy sauce, sriracha, ponzu sauce, yum yum sauce, eel sauce, horseradish, boom boom sauce, teriyaki sauce
- Sides: Fried rice, ramen, miso soup, steamed cabbage, seaweed salad, kani salad, gyoza dumplings, cucumber sesame salad, Japanese potato salad, shrimp tempura, warm mushroom salad, shiitake mushrooms, fresh vegetables
- Desserts: Matcha ice cream, mango slices, dango
- Drinks: Green tea
Recipes to Serve with Sashimi
Homemade Yum Yum Sauce
Japanese Ginger Sauce
Instant Pot Chicken Fried Rice
How To Make Sushi Rice without a Rice Cooker
Korean Cucumber Salad
Japanese Milk Tea Recipe
Beef Yakisoba Recipe
Chicken Katsu Curry Recipe
Chicken Katsudon Recipe
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Easy Spicy Cucumber Salad with Peanuts
This Spicy Cucumber Salad Recipe is a healthy and refreshing side dish. Add some canned tuna, cooked shredded chicken, or leftover baked salmon, and it becomes the perfect light summer meal. It’s ready in 15 minutes, infused with a spicy homemade dressing, and topped with crunchy peanuts.
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Spicy Kani Salad with Mango
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Spicy Mango Kani Salad
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Korean Broccoli Salad
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Citrus Ponzu Sauce
A bright citrusy ponzu sauce to serve with your favorite hotpot dish, over your sashimi or as a nigiri dipping sauce.
Japanese Pickled Ginger for Sushi
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Oyako Donburi (Chicken and Egg Over Rice)
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Purple Daikon Radish Recipe
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Easy Seaweed Salad
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Kabocha No Nimono
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Stir Fry Recipe
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