Roku Sashimi Recipe

Name: Hinode Japanese Steakhouse and Sushis Roku Sashimi Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 2 oz tuna (sashimi-grade, e.g., bluefin or yellowfin); 2 oz salmon (sashimi-grade, Atlantic or sockeye); 2 oz hamachi (yellowtail, sashimi-grade); 2 oz tai (snapper or sea bream, sashimi-grade); 2 oz aji (horse mackerel or similar, sashimi-grade); 2 oz octopus (sliced, cooked and chilled); 0.5 cups daikon radish (julienne/tsuma); 3 each shiso leaves; 2 tbsp microgreens or mitsuba; 1 tbsp pickled ginger (gari); 1 tsp wasabi (fresh grated or paste); 0.5 each lemon (thin slices or wedges); 3 tbsp soy sauce (usukuchi or regular); 2 tbsp ponzu (optional, for variety); 1 each ice bath (bowl of ice and water); 1 each sharp yanagiba or sashimi knife; 1 each clean cutting board; 1 each serving plate (chilled)

Inspired by Hinode Japanese Steakhouse and Sushi

Time20m

Serves1

Chef's Choice of 6 pieces of Sashimi

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Ingredients

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Sashimi Selection

2 oz tuna (sashimi-grade, e.g., bluefin or yellowfin)

2 oz salmon (sashimi-grade, Atlantic or sockeye)

2 oz hamachi (yellowtail, sashimi-grade)

2 oz tai (snapper or sea bream, sashimi-grade)

2 oz aji (horse mackerel or similar, sashimi-grade)

2 oz octopus (sliced, cooked and chilled)

Accoutrements & Garnishes

1/2 cups daikon radish (julienne/tsuma)

3 each shiso leaves

2 tbsp microgreens or mitsuba

1 tbsp pickled ginger (gari)

1 tsp wasabi (fresh grated or paste)

1/2 each lemon (thin slices or wedges)

Sauces

3 tbsp soy sauce (usukuchi or regular)

2 tbsp ponzu (optional, for variety)

Tools & Misc

1 each ice bath (bowl of ice and water)

1 each sharp yanagiba or sashimi knife

1 each clean cutting board

1 each serving plate (chilled)

Method

Preparation of Fish

Chill and Inspect

Keep all sashimi-grade fish in refrigeration until just before slicing. Place any previously frozen fish in the refrigerator to thaw slowly. Prepare an ice bath and have it ready for chilling pieces if needed. Inspect each piece for bones and remove with tweezers.

Portioning

Cut each fish into 2 oz portions if not already portioned. Pat each portion dry with paper towels to remove excess moisture; dry surface helps achieve clean slices.

Slicing Technique

Using a very sharp yanagiba or sashimi knife, slice the fish at a 45-degree angle in a single smooth pull stroke. For tender fish such as tuna and salmon, cut slices about 1/4 inch (6–7 mm) thick and 2 to 2.5 inches (5–6 cm) long. For firmer fish (octopus), slice thinner (about 1/8 inch / 3 mm) and slightly shorter. For hamachi and tai, aim for medium thickness ~3–4 mm for pleasant texture. Make 6 total pieces (one piece from each fish listed). After each fish, wipe the blade clean and dry to prevent tearing.

Plating & Garnishes

Chill the serving plate briefly on ice or in the refrigerator. Arrange a small mound (about 1/2 cup) of julienned daikon radish slightly off-center on the plate as a bed. Fan or lay each sashimi slice on top of or adjacent to the daikon so that all six pieces are visible and spaced evenly.

Interspace shiso leaves and microgreens between pieces for color and aroma. Place a thin lemon wedge near the salmon or octopus (if desired) to allow diners to brighten that bite. Add a small quenelle or dollop (about 1 tsp) of wasabi on the plate or on the shiso leaf. Include a small portion (1 tbsp) of pickled ginger at the edge of the plate.

If serving a mix of soy and ponzu, provide them in separate small dipping dishes so diners can choose.

Sauces & Finishing Touches

Pour soy sauce (3 tbsp) into a small dipping dish. If using ponzu, pour 2 tbsp into a separate dish. Optionally, add a small drop of wasabi to the soy for those who prefer mixed sauce, but advise diners traditional sashimi etiquette favors adding wasabi directly to fish, not to the sauce.

For delicate presentation, lightly brush a sliver of lemon over the salmon only if you intend to serve immediately; avoid squeezing lemon over all fish as the acidity can begin to 'cook' or alter texture.

Service

Serve the Roku Sashimi immediately after plating while fish is cold and fresh. Provide chopsticks and告 instruct diners to take one slice at a time, add a touch of wasabi if desired, and dip fish flesh-side down into soy or ponzu (not the skin side) to maximize flavor adherence.

Leftovers should not be kept at room temperature. If there are any remaining slices, cover and refrigerate and consume within 24 hours, though freshness is best immediately.