Sashimi Recipe

inspired by

@kaiyosushi

Sep 26 2025

•

30m

•

Serves 2

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Recipe information

Make Sashimi in just 30m. (1)

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Fish Selection

0.44 lb (200 grams)Fresh Salmon

0.44 lb (200 grams)Fresh Tuna

0.44 lb (200 grams)Fresh Yellowtail

Accompaniments

50 ml Aged soy sauce

0.02 lb (10 grams)Real wasabi (it makes a difference)

0.07 lb (30 grams)Pickled Ginger

Garnish

0.02 lb (10 grams)Microgreens or Shiso Leaves

0.01 lb (5 grams)Sesame seeds

Preparation of Fish

1. Select Fresh Fish

Choose high-quality, sashimi-grade fish from a reputable source. Ensure the fish smells fresh and has a bright color.

2. Cut the Fish

Using a sharp knife, slice the salmon, tuna, and yellowtail into thin, even pieces, about 1/4 inch thick. Aim for diagonal cuts to enhance presentation.

Serving

3. Plate the Sashimi

Arrange the sliced fish elegantly on a chilled plate. Alternate the colors for visual appeal.

4. Add Accompaniments

Serve small bowls of soy sauce, a dab of wasabi, and pickled ginger alongside the sashimi on the plate.

Garnishing

5. Garnish the Dish

Sprinkle microgreens or shiso leaves over the sashimi and add a few sesame seeds for an extra touch.

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