How to make Japanese Sashimi?

Answer 1

Just get some sushi grade fish (try a japanese grocery store, the regular frozen fish from grocery stores is not frozen to the correct specifications to eat it raw!) Defrost the fish until it is almost completely defrosted but still a bit firm. Use a large chef's knife and cut the fish into 3/8" thick slices across the grain of the fish. Serve with a bowl of sticky rice and some wasabi and soy sauce.

Answer 2

The key is to locate a fish and seafood store/market that sells fresh tuna steaks. Then put the fish in the freezer for a half an hour until it get partially frozen. This will firm the meat so it slices cleaner.
http://gourmetfood.about.com/od/wheretobuygourmetfoods/tp/wherebuyfish.htm
http://www.ehow.com/how_3269_make-sashimi.html