Sashimi is a traditional Japanese dish of thinly sliced raw fish, usually served with soy sauce, wasabi, and pickled ginger. It’s a simple yet elegant dish that celebrates the natural flavors and textures of high-quality seafood. Follow these 13 steps to learn how to make sashimi at home.

1. Choose the right fish: For sashimi, it’s essential to use high-quality, sushi-grade fish as it will be consumed raw. Common selections include tuna, salmon, yellowtail, and sea bass. You can typically find sushi-grade fish in specialty stores or in the frozen section at supermarkets.

2. Store your fish properly: Keep your sushi-grade fish wrapped in plastic wrap to avoid cross-contamination and store it in the coldest part of your refrigerator.

3. Prepare your workstation: Have a clean cutting board and a sharp knife nearby. A long, thin blade specifically designed for slicing raw fish called a yanagiba is best for this task.

4. Make sure your knife is sharp: Using a sharpening stone ensures that your knife glides smoothly through the fish without tearing it.

5. Remove skin (if necessary): Some fish like salmon come with the skin attached which needs to be removed before slicing. Gently use your knife to separate the skin from the flesh using long strokes.

6. Trim away any unwanted parts: With some types of fish, you may need to remove dark-colored bloodlines or silver skin; trim those parts away carefully.

7. Start slicing: Hold the fish firmly on the cutting board with one hand, and using the other hand position your knife at a slight angle towards the head-end of the fillet.

8. Slice with a single stroke: To achieve a smooth, clean cut slice by pulling your knife towards you with gentle pressure in one fluid motion without sawing back and forth.

9. Maintain consistent thickness: Aim for slices about ⅛ to ¼ inch thick, and try to maintain a consistent thickness throughout.

10. Arrange the slices: Place the sashimi slices neatly onto a serving plate or individual plates. Traditionally, sashimi is arranged in a way that shows off the beauty of the fish, so consider fanning out the slices or aligning them in neat rows.

11. Garnishes: Add small mounds of pickled ginger (gari) and wasabi on one side of your plate for their palate-cleansing and flavor-enhancing properties.

12. Prepare dipping sauce: Combine soy sauce with freshly grated wasabi or bottled wasabi paste according to your taste preference.

13. Enjoy immediately: Sashimi is best enjoyed fresh, so serve immediately after preparation with dipping sauce and chopsticks.

By following these 13 steps, you can enjoy an authentic sashimi experience right in your own home. Remember always to use sushi-grade fish and handle it carefully to prevent contamination or damage to its delicate texture.