This is a sytle of serving raw fish, which must therefore be absolutely fresh for your catered guests. Bream, salmon, trout etc. may be used, either individually or as a mixture of different fish. The thoroughly washed fillets are very thinly sliced with a sharp knife and the slices arranged neatly on the plate. A delicate garnish, such as a decorative leaf, curl of carrot or chopped spring onion may be used in sushi catering.

Sashimi is served with dipping sauce normally soy sauce and wasabi paste. This is pungent, like horseradish sauce. It is obtained in powdered form and made up with little water, as if using dried mustard.

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Tags: Sashimi