Raw Squid Sashimi
Delicate, sweet raw squid served with lemon, daikon, shiso, and wasabi. A simple, elegant appetizer that's surprisingly easy to prepare at home.
- Total time
- 30 min
- Servings
- 2
- Calories
- 180
- Protein
- 25g
Ingredients
- 1 pound fresh squid
- 1 whole lemon
- 4 ounces daikon radish
- 6 leaves shiso leaves
- 1 teaspoon wasabi paste
- 2 tablespoons soy sauce
Instructions
- 1
Clean the 1 lb squid: pull off the head and tentacles, remove the quill and innards, and peel away the thin purple skin. Rinse the body and tentacles under cold water.
- 2
Slice the squid body into thin rings, about 1/4-inch wide. Cut the tentacles into bite-size pieces if large. Pat everything dry with paper towels.
- 3
Peel the 4 oz daikon and shred it into fine strips. Slice the 1 lemon into thin rounds. Rinse and pat dry the 6 shiso leaves.
- 4
Arrange the shredded daikon on a plate, then lay the squid rings and tentacles over it. Tuck the lemon slices and shiso leaves around the squid.
- 5
Serve immediately with the 1 tsp wasabi and 2 tbsp soy sauce on the side for dipping. Squeeze lemon over the squid just before eating.
- 6
For the best texture, chill the squid in the freezer for 10 minutes before slicing—it firms up and cuts more cleanly.
Tools you’ll need
- sharp knife
- cutting board
- paper towels
- serving plate
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