Secrets Of Sashimi

Step 1: Raw fish

You should freeze the fish for between a day and a week to reduce risk of illness.

Step 2: A sharp knife

Sushi knives can cost hundreds of pounds, but at very least you need to make sure your blade is sharp enough to cut cleanly through fish without tearing.

Step 3: Practice makes perfect

Sushi chefs train for years for a reason. Your first few tries won't go according to plan, but stick with it.

Step 4: Slicing

Slice your sashimi at an angle for presentation, between a quarter of an inch and half an inch thick.

Step 5: Serving

Serve with pickled ginger, a dab of wasabi and soy.

Step 6: Complete the look

Sashimi is quite minimalist, so serve on a large clear plate, ideally on a bamboo leaf, for full impact.