🐟 Sea bream sashimi (tai)
Sea bream sashimi (tai) is a simple Japanese plate of sashimi-grade sea bream fillet, served with fine threads of daikon radish and fresh shiso leaves. The white flesh is firm, clean and subtly sweet, often sliced very thin to show off its translucency. 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 sashimi-grade sea bream fillet
- 150 g daikon radish
- 6 fresh shiso leaves
- Wasabi paste (optional)
Method
- Skin the fillet, remove the pin bones and cut it into thin slices about 5 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
- Sea bream is lean, so a full plate stays light — just dip sparingly.
- 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
Sea bream, called tai in Japan, is traditionally regarded as a festive, lucky fish and is served at celebrations such as weddings and New Year.
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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 →