Any sashimi is OK. You can also use leftover sashimi. It's so delicious to eat with vinegared sushi rice→(for your reference: https://cookpad.wasmer.app/us/recipes/250450-vinegared-sushi-rice) instead of just white rice too.

I love the crunch of sesame seeds so I added it to a sashimi rice bowl.Choose whatever fish is in season. Winter: amberjack, yellowtail, crab. Spring: spring bonito, horse mackerel. Summer: octopus, largehead hairtail. Fall: mackerel, fall bonito; etc. Recipe by Matsujun

I caught scorpion fish this time. I removed the innards and gills on the beach properly, so I decided to make sashimi, instead of simmered dish.All you need is a fresh fish!And a sharp knife. Recipe by Tatakaukokkusan

This is a way to practice breaking down a fish into 5 pieces (as opposed to the usual 3 pieces). Plus, even at the "inada" stage an amberjack is quite big! Let's give it a good try! That's the goal of this recipe...I think the only advice I can give is... practice and get used to doing this!How well can you remove the scales and skins cleanly in one go? I think it just depends on how sharp your knife is, and how often you've done it and are used to doing it.If your fish is not that big, the normal 3-piece filleting method (remove both sides of the fish, with the back bone in the middle) is fine. Recipe by Tatakaukokkusan

Poke is a popular Hawaiian dish of diced raw fish marinated in soy sauce, sesame oil etc.. Here I served it over sushi rice with avocado, cucumber, carrot, nuts etc.. You can add your favorite toppings to create your colorful healthy bowl too🥰 #itsrice

I don't like raw fish myself, but I had a sashimi cocktail salad with pesto in a restaurant.To my surprise, it was refreshing and I enjoyed it. So I tried to recreate the taste.The taste may vary depending on the genovese sauce you use. Season with the Krazy Salt to taste.I recommend garnishing with onion. Microwave the sliced onion and serve with the cocktail salad. The onion's sweetness goes really well with the sauce. Recipe by MeguBroaden

I learned how to cure the fish in vinegar from a master chef who works at a restaurant on the shores of Lake Kameyama in Kimitsu, Chiba Prefecture.The way of filleting the fish is my original idea. I thought it up for people who aren't good at the traditional way of filleting a fish.Even if a Pacific saury is marked "sashimi ready," the fish itself may not be fresh enough to eat raw. If you cure it with vinegar though you can eat it without worrying. Pacific saury is a soft fish, so if you firm it up by curing it in vinegar, the texture will improve. This way of filleting a fish is not very authentic. If you're used to filleting, do it the way you usually do. But if you have never filleted a fish the usual way you may end up with a lot of bones left in the flesh. But Pacific saury is an inexpensive fish and it's good practice, so please do challenge yourself to tackle this. Recipe by Tetsuamru

I wanted to use the leftover sashimi tuna and turn it into something completely different. So, I came up with this quick and easy dish using mayonnaise with which I often make stir-fried dishes.You don't need any seasoning ingredients if you use mayonnaise. The egg contained within the mayonnaise improves the richness of the dish and it also simplifies things a bit! I used sliced tuna since it was inexpensive, but you can use any other cuts of tuna as well. Recipe by Pabuchan

I thought it was a shame to throw away leftover sashimi, so I for an easy way to eat it deliciously even the next day.It's delicious even after it gets cold, so it is good for a snack or a side dish!If the shiso leaves that came with your sashimi are clean, you can rinse thoroughly, stick the stems into some water, then, they'll still be fresh the next day! (If you're worried whether they'll be fresh and clean enough, I'd recommend not to use them.)Avoid blue-blacked fish, squid and octopus! Recipe by misareci

I made this dish because I imagined a white fish sashimi would be perfect with fruity cocktails, which I love. The light flounder and the Gochujang sauce matches perfectly.I have nothing in particular. All you really need is flounder sashimi... Recipe by Yukanattsu

Buying enough sushi for everybody is expensive. If you prepare lots of other ingredients other than the sashimi, your seafood-wary kids will have a blast, too, and everyone will end up happy and well-fed.One time, I messed up my cooking, so we only had just a bit of ingredients left. What we did then was play a guessing game to make things fun -- one person would wrap up a secret sushi ingredient in a hand roll, and another person would eat it and try to guess what was in it. Recipe by Shomusan

My son loves sushi, so I wanted to make a lot of these for him.It's best to make these sushi balls quite small.But mine unintentionally end up the size of onigiri rice balls anyway. Recipe by REAL mama