Sashimi is raw, thinly sliced foods served with a dipping sauce and simple garnishes; usually fish or shellfish served with soy sauce and wasabi (a Japanese version of the fiery horseradish). Less common variations include:

  • Fugu: sliced poisonous pufferfish (sometimes lethal), a uniquely Japanese specialty. The chef responsible for preparing it must be licensed.
  • Ikizukuri: live sashimi
  • Tataki: raw/very rare skipjack tuna or beef steak seared on the outside and sliced, or a finely chopped fish, spiced with the likes of chopped spring onions, ginger or garlic paste.

Popular varieties of fish and toppings eaten in the British Isles at Japanese restaurants in a sushi or sashimi form are:

Sake (Salmon), Ika (Squid), Ebi (Cooked Shrimp), Maguro (Tuna), Saba (Mackerel), Aji (Pickled Mackerel), Tako (Octopus), Toro (Fatty Tuna), Hamachi (Yellowtail), Hotate (Scallop), Tamago (Sweet Egg omelette), Suzuki (Sea bass), Kanistick (Crabstick), Ama-ebi (Raw pink shrimp).

Tip: Sushi and sashimi is normally served in the restaurants with soy sauce being the dipping sauce mixed with some wasabi (Japanese equivalent of horseradish). Sometimes pickled ginger (Gari) is served as an accompaniment to cut through the richness of the fish or topping.