🐟 Mackerel sashimi
Mackerel sashimi is a simple Japanese plate of very fresh mackerel fillet, sashimi-grade, served with fine threads of daikon radish and fresh shiso leaves. The silver-skinned fish has a rich, full flavour and a firm, slightly oily texture. The crisp daikon and the minty, peppery shiso freshen the palate between bites. It is served chilled as a light starter or as part of a larger sashimi selection.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g very fresh mackerel fillet
- 150 g daikon radish
- 6 fresh shiso leaves
- Wasabi paste (optional)
Method
- Remove the pin bones and peel off the thin outer skin, then cut the fillet into slices about 7 mm thick.
- Peel the daikon and cut it into very fine threads; soak in cold water for 5 minutes and drain well.
- Pile the daikon on chilled plates, lay a shiso leaf alongside and arrange the slices over it. Serve at once.
How to make it lighter
- Mackerel is rich, so a few slices satisfy; fill the plate with daikon and shiso.
- Eat plenty of the daikon — it adds crunch and volume for very few calories.
- Sashimi without rice is a much lighter plate than nigiri or rolls.
History
Mackerel is one of the classic 'shiny fish' of Japanese cuisine. Because it spoils quickly, it is eaten raw only when extremely fresh, often near the ports where it is landed.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →