J-prime Sashimi Recipe
3oz hawaiian big eyed tuna | 3oz ora king salmon.
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Ingredients
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Fish
Seasoning & garnishes
Tools & finishing
Method
Fish prep
- 1
Inspect and chill
Remove the tuna and salmon from refrigeration. Keep them in their packaging and place on a tray with ice for 5–10 minutes if they feel above refrigerator temperature; sashimi should be well chilled but not frozen.
- 2
Trim and portion
On a clean cutting board, remove any bloodline, silver skin, or connective tissue from both fillets using a sharp knife. Pat the fish dry with paper towels. Weigh or visually portion 3 oz of tuna and 3 oz of salmon. Trim into clean rectangles approximately 1/4–1/2 inch thick for sashimi slices.
- 3
Slice sashimi
Using a very sharp knife held at a slight angle (about 15–20°), slice each portion across the grain into 1/8–1/4-inch-thick slices. For the tuna, make 4–6 slices depending on thickness; for the salmon, make 4–6 slices. Wipe the blade between cuts with a damp cloth to keep edges clean and smooth.
Seasoning & assembly
- 4
Light salt
Sprinkle a very light pinch (about 1/8–1/4 tsp) of kosher salt evenly over the tuna and salmon slices. This helps brighten the flavor; do this sparingly so you don't overpower the fish.
- 5
Plate fish
Place the chilled serving plate on your work surface. Arrange the tuna slices on one side and the salmon slices on the other, fanning them slightly for attractive presentation. Leave a small space between the two sets of slices.
- 6
Finish with oil and citrus
Drizzle 1/4 tsp sesame oil lightly over the salmon slices and 1/4 tsp sesame oil over the tuna (total 1/2 tsp). Then, using the measured lime juice, lightly brush or sprinkle about half of it over the salmon slices and the other half over the tuna to add a subtle brightness.
- 7
Add garnishes
Scatter the thinly sliced scallion across both sets of fish. Sprinkle the toasted sesame seeds evenly. Tuck microgreens or shiso leaves onto the plate as a fresh accent. Place a small pile of pickled ginger and a small dab of wasabi on the plate if using.
- 8
Serve with sauce
Pour the soy sauce (2 tbs) into a small dipping dish. Serve the sashimi immediately while chilled, instructing diners to dip each slice lightly into the soy sauce (and add wasabi to the soy if desired).
Cleanup & safety
- 9
After serving, discard any leftover trimmed pieces that are not sashimi-grade or have been at room temperature for more than 2 hours. Clean and sanitize the cutting board, knife, and prep surfaces. Keep raw fish refrigerated if preparing additional batches.