Sashimi Mixto Recipe

Chill and clean

Keep fish chilled until ready to slice. Pat tuna, salmon, and yellowtail dry with paper towels. If any skins or bloodlines remain, trim them away with a sharp knife.

Portion for slicing

Divide each fish into portions that will be easy to slice: tuna and salmon into 4 oz portions, yellowtail into 3 oz. If scallops are large, slice each in half horizontally for two medallions. Keep shrimp tails removed and very cold.

Slice sashimi

Using a long, very sharp sashimi or filet knife, slice fish crosswise into 1/4-inch to 1/3-inch thick slices at a slight angle (about 45°) to create broad, elegant pieces. For tuna and salmon, aim for 6–8 slices each; for yellowtail 6 slices. Place slices on a chilled platter separated by parchment or shingled slightly. Arrange scallop medallions and shrimp pieces alongside.

Make dipping sauce: in a small bowl combine soy sauce, mirin, rice vinegar, yuzu (or lime) juice and sesame oil. Stir to combine. Taste and adjust — if you want it slightly sweeter, add 1/2 tsp sugar or more mirin. Keep some plain soy sauce available if guests prefer a simpler dip.

Prepare wasabi and salt: place a small dollop of wasabi on the plate or in a tiny dish. Put flake salt in another small dish for sprinkling on scallops or shrimp if desired.

Prepare bed: on a large chilled platter or individual plates, spread julienned daikon in the center to form a bed. Arrange microgreens or shiso leaves around the daikon to add color and fragrance.

Arrange sashimi: fan slices of each fish in separate groups (tuna, salmon, yellowtail) on the platter, leaving space between groups. Place scallop medallions and shrimp near the fish they pair with. Add small heaps of pickled ginger at two points on the platter.

Add finishing touches: scatter thinly sliced scallions and toasted sesame seeds lightly over the fish (avoid burying the fish). Tear nori sheets into thin strips and tuck a few by the fish for texture. Place lemon or lime wedges on the side for those who want extra citrus.

Serve immediately: present the sashimi with the soy-yuzu sauce in a small bowl and individual dishes of wasabi, pickled ginger, and flake salt. Instruct diners to dip fish lightly — do not soak — and to enjoy varieties without over-saucing so delicate flavors remain.