Greetings sushi lovers, and welcome back to the blog. Today we’ll be taking an educational and inspirational journey through the succulent, fresh, carb free world of sashimi. For all those of you unfamiliar with this marvellous little morsel, we’re here to teach you everything you need to know about this sublime Japanese delicacy.
What’s the difference between sushi and sashimi?
Let’s clear a few things up. Sushi and sashimi are both Japanese fish dishes (as anyone in regular contact with their local sushi delivery place will already be aware), but there are some very distinct and clear differences.
It’s a common misnomer that sushi means raw fish. The word sushi actually refers to the vinegared rice which is mixed other ingredients, which may or may not include raw fish. In some countries sushi and sashimi are used interchangeably, but they’re all wrong, because as your local sushi takeaway will tell you, they’re actually very different dishes.
Sashimi is thinly sliced raw meat, usually fish, which is served without rice. So what you have is a delicately sliced, beautiful piece of raw fish, which is eaten with chopsticks and commonly served with side dishes such as wasabi, ginger, radish, rice vinegar or soy sauce.
Classic or seared sashimi?
When you call the local sushi delivery restaurant to place your sashimi order, don’t be thrown off kilter by the question: classic, or seared?
The introduction of the blowtorch (for the adventurous) or simply the hot pan (for those without any welder’s tools) to the sushi restaurant is a relatively new phenomenon. Blasting the icy-cold sliced raw fish with an intense burst of heat, whether it’s delivered by a blowtorch or a hot pan, brings the flavourful fish oils to the surface of the meat and imparts a delicious smoky flavour around the edges.
Such has been the success of seared sashimi, you’ll now find it in sushi restaurants the world over, form your central London sushi takeaway to high class sushi restaurants in New York, Hong Kong and Japan.
Sashimi is the perfect bedfellow for a delicious Niçoise salad, or any salad which is sufficiently light not to overpower the sashimi. What you’re left with is a super-healthy, brightly coloured and tasty salad stacked with essential nutrients and omega 3. If you’re cooking the dish yourself rather than letting the local sushi takeaway handle your order, you should easily be able to find sashimi-grade fish in your local market.
Common sashimi types include: Tuna, salmon, squid or octopus, sea bream, yellowtail, mackerel, shrimp and clams. And, if you’re too wary to tackle any of these fish raw, simply sear the fish to taste.
Health benefits and considerations
Sashimi offers virtually all the health benefits associated with cooked fish. Of course, sashimi is an excellent source of lean protein and the all important omega 3 fatty acids. There are also a wealth of other nutrients including niacin, selenium, magnesium, phosphorous and vitamins B6 and B12. Sashimi is also excellent for dieters, who can enjoy a delicious, wholesome meal while consuming precious few calories or carbs.
In the past there have been concerns about eating raw fish, but by ordering from one of the many trusted sushi delivery restaurants in London, your classic or seared sashimi will bring you nothing but unadulterated joy!