Ju-ni Sashimi Recipe

Name: Hinode Japanese Steakhouse and Sushis Ju-ni Sashimi Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 12 pieces assorted sashimi-grade fish (tuna, salmon, yellowtail, escolar, snapper, mackerel, etc.); 2 tsp wasabi (prepared paste or fresh grated); 100 ml soy sauce (for serving); 50 g pickled ginger (gari); 4 pieces shiso leaves; 1 cup daikon radish (for shredded daikon/tsuma); 2 tbsp microgreens (optional); 1 piece lemon (thin slices); 1 tsp toasted sesame seeds; 50 ml ponzu (optional); 1 piece very sharp sashimi/yanagiba knife (or fillet knife); 1 piece cutting board (clean, chilled if possible); 2 pieces small bowls for soy and wasabi; 1 piece tongs or fish tweezers (for pin-bones)

Inspired by Hinode Japanese Steakhouse and Sushi

Time25m

Serves1

Chef's Choice of 12 pieces of Sashimi

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Ingredients

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Sashimi Selection

12 pieces assorted sashimi-grade fish (tuna, salmon, yellowtail, escolar, snapper, mackerel, etc.)

2 tsp wasabi (prepared paste or fresh grated)

0.42 cup (100 ml) soy sauce (for serving)

1 3/4 oz (50 g) pickled ginger (gari)

Garnishes & Accents

4 pieces shiso leaves

1 cup daikon radish (for shredded daikon/tsuma)

2 tbsp microgreens (optional)

1 piece lemon (thin slices)

1 tsp toasted sesame seeds

3 3/8 tbsp (50 ml) ponzu (optional)

Tools & Safety

1 piece very sharp sashimi/yanagiba knife (or fillet knife)

1 piece cutting board (clean, chilled if possible)

2 pieces small bowls for soy and wasabi

1 piece tongs or fish tweezers (for pin-bones)

Method

Prepare Fish

Inspect and portion

Confirm each fish is sashimi-grade (frozen to required temp if needed) and properly chilled. Pat dry with paper towels. Remove any skin and pin-bones with tweezers. Plan for 12 pieces total combining 3–6 varieties (e.g., 3 pieces each of four types or 2 pieces each of six types).

Slice technique

Using a very sharp knife, slice each fillet into sashimi pieces about 1/4"–1/3" (6–8 mm) thick and 2–3" (5–7 cm) long. For tuna and salmon use a single smooth pull stroke toward you to preserve texture. For oily fish (mackerel, escolar), clean the blade between cuts. For thicker or fattier cuts (toro), you may cut slightly thicker pieces.

Prepare Garnishes

Shred daikon finely into a small mound (tsuma). Keep chilled in ice water briefly, then drain and lightly squeeze dry. Arrange shiso leaves on the serving plate as beds for fish or as accent pieces.

Thinly slice lemon into rounds or half-moons. Place microgreens and a small pinch of toasted sesame seeds in a bowl for finishing.

Portion wasabi into small portions (about 1/8–1/4 tsp per diner) and place in a small bowl. Place pickled ginger in a separate small dish.

Plate Assembly

Chill serving plate briefly (optional) to keep fish cold. Arrange the 12 sashimi pieces artfully over the shredded daikon and shiso leaves: group like pieces together (3 of tuna, 3 of salmon, etc.) or alternate colors for contrast. Leave space between pieces so they read individually.

Garnish each grouping with a small microgreen, a tiny lemon wedge nearby (not on top of oily fish), and a light dusting of toasted sesame seeds on selected pieces if desired. Place pickled ginger and wasabi on the plate in their dishes, and pour soy sauce and ponzu (if using) into separate dipping bowls.

Wipe any stray moisture from the plate edges, present immediately to maintain optimal temperature and texture.

Service & Safety Notes

Advise diners to use a small dab of wasabi on the fish or in the soy/ponzu to taste, and to cleanse the palate with pickled ginger between different fish. Keep any unused sashimi refrigerated and consume within 24 hours. If serving raw mackerel or other species requiring marination (shime), prepare according to safe curing procedures beforehand.