Sashimi Combo (15 Pcs) Recipe

Name: Kibo Sushi House - Rogers Centres Sashimi Combo (15 Pcs) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 150 g tuna (sashimi-grade, akami or hon-maguro); 120 g salmon (sashimi-grade, belly or toro-style optional); 90 g yellowtail / hamachi (sashimi-grade); 3 pcs scallop (raw, dry-packed); 3 pcs sweet shrimp (amaebi) or raw shrimp; 3 pcs octopus (tako), boiled and chilled; 2 pcs shiso leaves; 1 cup daikon radish, julienned (tsuma); 1 tbsp microgreens or mitsuba; 2 tbsp pickled ginger (gari); 2 pcs lemon wedges; 80 ml soy sauce (usukuchi or regular); 2 tsp wasabi paste; 60 ml ponzu (optional); 1 tsp toasted sesame oil (for finishing, optional); 1 pcs very sharp sashimi knife (yanagiba or long slicer); 1 pcs ice bed or chilled serving platter; 3 pcs small dipping bowls

Inspired by Kibo Sushi House - Rogers Centre

Time30m

Serves2

Make Sashimi Combo (15 Pcs) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sashimi

5.29 oz (150 g) tuna (sashimi-grade, akami or hon-maguro)

4 1/4 oz (120 g) salmon (sashimi-grade, belly or toro-style optional)

3.17 oz (90 g) yellowtail / hamachi (sashimi-grade)

3 pcs scallop (raw, dry-packed)

3 pcs sweet shrimp (amaebi) or raw shrimp

3 pcs octopus (tako), boiled and chilled

Accompaniments & Garnishes

2 pcs shiso leaves

1 cup daikon radish, julienned (tsuma)

1 tbsp microgreens or mitsuba

2 tbsp pickled ginger (gari)

2 pcs lemon wedges

Sauces & Condiments

1/3 cup (80 ml) soy sauce (usukuchi or regular)

2 tsp Real wasabi (it makes a difference)

1/4 cup (60 ml) ponzu (optional)

1 tsp toasted sesame oil (for finishing, optional)

Tools & Finishing

1 pcs very sharp sashimi knife (yanagiba or long slicer)

1 pcs ice bed or chilled serving platter

3 pcs small dipping bowls

Method

Sashimi

Prepare fish

Keep fish refrigerated until ready. Using a very sharp sashimi knife, trim any bloodline or sinew from the fish. For tuna and salmon, slice into 4–5 mm thick slices, against the grain, producing clean 3–4 inch (7–10 cm) long pieces. For yellowtail, slice slightly thicker (5–6 mm). Aim for even, smooth strokes—do not saw back and forth; pull the knife toward you in one motion.

Portioning for 15 pieces

From the quantities listed, cut: tuna into 6 pieces, salmon into 5 pieces, yellowtail into 3 pieces. For shellfish: halve each scallop crosswise if large to make 3 pieces, or use whole depending on size; use the 3 shrimp as individual pieces; slice octopus into 3 bite-sized thin rounds. Adjust so final count is 15 pieces total (6 tuna + 5 salmon + 3 yellowtail = 14; substitute one yellowtail slice with a scallop or shrimp to make 15 if needed).

Immediately place finished slices on a clean chilled plate or an ice bed separated by small gaps so they don't stick together. Keep covered and chilled until plating.

Accompaniments & Garnishes

Prepare daikon tsuma: wash and peel daikon. Use a mandoline or sharp knife to julienne into fine matchsticks. Rinse, drain and chill in ice water briefly, then dry on paper towel. Arrange a small mound on the serving platter as a bed for some sashimi pieces.

Place 1–2 shiso leaves on the platter for color and aroma. Add microgreens near center and tuck pickled ginger and lemon wedges at the edge of the plate.

If using scallop or shrimp, finish with a tiny squeeze of lemon or a drop of toasted sesame oil on scallops for flavor just before serving.

Sauces & Condiments

Pour soy sauce into small dipping bowls. For variety, fill one bowl with ponzu and another with soy. Place a small dab of wasabi on the side of each diner’s plate or mixed lightly into a portion of soy sauce if requested (note: many chefs prefer wasabi beside the sashimi rather than mixed into soy).

Optional finishing: for certain pieces (salmon or scallop), lightly brush with a drop of toasted sesame oil for a subtle aroma—do not over-oil.

Tools & Finishing

Arrange the 15 sashimi pieces artfully on the chilled platter: fan tuna and salmon slices, overlap yellowtail slightly. Place shellfish pieces near the center atop a small bed of daikon. Garnishes should invite the eye and separate flavors.

Serve immediately with chopsticks and small dipping bowls. Keep remaining fish chilled and do not leave sashimi at room temperature for more than 30 minutes.