Sashimi Combo Recipe

Name: Kibo Sushi House - Rogers Centres Sashimi Combo Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 oz sushi-grade salmon (saku); 6 oz sushi-grade tuna (saku); 6 oz sushi-grade yellowtail (hamachi) or escolar; 3 oz sushi-grade whitefish (sea bass, fluke, or snapper); 4 leaf shiso leaves; 1 cup daikon radish, julienned; 0.25 cup microgreens (optional); 2 wedge lemon wedges; 2 tbsp pickled ginger (gari); 1 tsp wasabi paste; 6 tbsp soy sauce (for serving); 1 tsp toasted sesame seeds (optional); 1 tsp rice vinegar; 1 tsp neutral oil (grapeseed or light olive oil); 1 to taste small squeeze bottle or spoon; 1 to taste sharp slicer or yanagiba knife (if available)

Inspired by Kibo Sushi House - Rogers Centre

Time25m

Serves2

15 Pcs

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Ingredients

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Sashimi

6 oz sushi-grade salmon (saku)

6 oz sushi-grade tuna (saku)

6 oz sushi-grade yellowtail (hamachi) or escolar

3 oz sushi-grade whitefish (sea bass, fluke, or snapper)

Garnishes & Accompaniments

4 leaf shiso leaves

1 cup daikon radish, julienned

1/4 cup microgreens (optional)

2 wedge lemon wedges

2 tbsp pickled ginger (gari)

1 tsp Real wasabi (it makes a difference)

6 tbsp soy sauce (for serving)

1 tsp toasted sesame seeds (optional)

Tools & Dressing (for light finishing)

1 tsp Rice vinegar

1 tsp neutral oil (grapeseed or light olive oil)

1 to taste small squeeze bottle or spoon

1 to taste sharp slicer or yanagiba knife (if available)

Method

Sashimi

Chill and prepare fish

Keep fish refrigerated until ready. Pat each fillet lightly with paper towel to remove excess moisture. If fish has skin, remove skin carefully with a sharp knife; trim any remaining bloodline or sinew.

Portioning

For a 15-piece combo, plan sizes: salmon 5 pcs, tuna 5 pcs, yellowtail 4 pcs, whitefish 1 pc (adjust to total 15). Aim for slices about 2.5–3 inches long, 1 inch wide, and 1/8–1/4 inch thick (thin enough to be tender but thick enough to pick up). Keep a clean, wet towel nearby to wipe the knife between cuts.

Slicing technique

Hold the knife at a slight angle and use a single smooth slicing motion (pull knife toward you) rather than a sawing motion. Make each slice in one pass for a clean edge. Slice each type of fish consistently so pieces are uniform in size.

Optional light finishing

If desired, combine 1 tsp rice vinegar and 1 tsp neutral oil; very lightly brush or drizzle (a few drops) across salmon or yellowtail pieces to enhance shine and flavor. Do not soak fish — use sparingly from a small squeeze bottle or spoon.

Garnishes & Assembly

Plate preparation: On a chilled plate or board, arrange a small mound of julienned daikon radish off-center. Place shiso leaves in a couple of spots where slices will rest. Spread microgreens sparingly for color if using.

Arrange sashimi: Place fish slices over the shiso leaves or directly on the daikon in neat rows or a fan. Arrange by type (e.g., salmon row, tuna row, yellowtail row, whitefish) or create an alternating visual for a mixed presentation. Ensure total pieces equal 15.

Finish and season: Add a small dot or smear of wasabi on the plate (or serve separately). Place pickled ginger at the side. Sprinkle a pinch of toasted sesame seeds on whitefish or salmon if desired. Place lemon wedges on the plate for diners who want a light squeeze.

Serving suggestions: Serve immediately with small dishes of soy sauce for dipping. Recommend diners use wasabi sparingly or mix a small amount into their soy sauce if they prefer. Keep remaining fish chilled and consume promptly.

Tools & Safety

Knife care: Keep the blade clean and wipe with a damp cloth between different fish to avoid flavor transfer. Maintain a sharp edge for clean slices.

Food safety: Only use certified sushi/sashimi-grade fish intended to be eaten raw. Keep fish refrigerated at 32–39°F (0–4°C) and serve immediately after slicing. Discard any fish left at room temperature for more than 2 hours.