Sashimi & Sushi Combo Recipe

Prep fish and garnishes

Keep fish well chilled. Using a very sharp, long sashimi knife, lightly rinse fillets with cold water and pat dry with paper towel. Trim any silver skin or connective tissue. Cut salmon, tuna, and yellowtail into 3–4 mm thick slices, about 6–8 slices of salmon and tuna and 4–6 of yellowtail depending on size. Place slices on a chilled plate over a bed of shredded daikon radish.

Arrange shiso leaves beside the sashimi. Place pickled ginger and a small dollop of wasabi on the plate. Put soy sauce into a small dipping dish and optionally add a few drops of wasabi to taste. Keep sashimi chilled until serving.

For finishing, lightly squeeze a lemon wedge over yellowtail slices if desired, and sprinkle a pinch of toasted sesame seeds or thinly sliced scallions over salmon or tuna for contrast.

Cook and season sushi rice

Rinse the short-grain rice under cold water until the rinse water runs mostly clear. Drain 3–4 times to remove excess starch. Combine rinsed rice and 120 ml water in a rice cooker or small pot; let sit 20–30 minutes if time allows. Cook according to rice cooker directions or bring to a boil, reduce to low and simmer covered 12–15 minutes, then rest off heat 10 minutes.

While rice cooks, gently warm rice vinegar, sugar, and salt in a small saucepan just until sugar dissolves; cool slightly. Transfer cooked rice to a large shallow nonreactive bowl and gently fold in vinegar mixture using a wooden paddle or spatula while fanning the rice to cool. Aim for shiny, slightly sticky rice. Cover with a damp cloth until forming nigiri.

Form nigiri and top

Wet your hands with water mixed with a pinch of salt to prevent sticking. Take about 20–25 g (roughly 2 tbs) of sushi rice, shape into a compact 3–4 cm oval by pressing with thumb and middle finger, keeping it slightly loose so the rice isn't smashed. Lightly smear a small amount (about 1/8 tsp) of wasabi on the underside of a fish slice or directly on the rice, depending on preference.

Place a slice of salmon, tuna, or a thin piece of pre-grilled eel over each rice oval. For eel, secure with a thin nori strip wrapped around the middle if needed. Make 4–6 pieces total (2 salmon, 2 tuna, 1–2 eel) or adjust quantities to serve. Gently press the fish to adhere to the rice without flattening.

Arrange nigiri on a serving plate with pickled ginger and any leftover wasabi. Serve immediately at room-chilled temperature.

Pour ponzu into small bowls for dipping or drizzle lightly over sashimi pieces just before serving. Keep soy sauce available for nigiri dipping. Sprinkle toasted sesame seeds and sliced scallions over sashimi or nigiri as garnish. Serve lemon wedges on the side for guests who prefer a citrus accent.

Final plating: On a large platter, place sashimi on one side atop shredded daikon with shiso leaves; arrange nigiri opposite. Place small dishes of soy sauce and ponzu, and a mound of pickled ginger between them. Ensure chilled items remain cool and serve immediately.