Assorted Sashimi (15 Pcs) Recipe

Chill and inspect

Keep all sashimi-grade fish chilled on ice until ready to cut. Inspect fillets for any bones, skin, or sinew; remove with tweezers and a sharp knife. Pat dry with paper towels to remove excess moisture.

Portioning

Cut the tuna and salmon each into 3 equal portions (approx. 1.3 oz each) and the yellowtail into 3 portions (approx. 1 oz each) to yield 9 fish pieces. Trim the scallop into two medallions (thinly slice horizontally if large) to make 2 pieces. Slice the cooked octopus into 2 thin rounds or bites to make 2 pieces. This produces a total of 15 pieces (9 fish + 2 scallop + 2 octopus = 13 — adjust portions below). If you prefer strict 15 pieces: cut tuna 4 pieces (1 oz each), salmon 4 pieces (1 oz each), yellowtail 3 pieces (1 oz each), scallop 2 pieces, octopus 2 pieces = 15 pieces. Aim for each slice to be about 1/4 inch (6 mm) thick for fish, slightly thicker for yellowtail and octopus.

Slicing technique

Use a single long, smooth pull cut toward you with minimal sawing. For toro-like tuna and fatty salmon, slice at a slight angle (susu-giri) for a broader surface. For yellowtail slice straight across (hira-giri) for even bite. For scallop, make thin horizontal slices if needed; for octopus slice against the muscle fibers to tenderize slightly. Wipe blade between different fish to avoid flavor transfer.

Arrange small dipping bowls: one with soy sauce, one with ponzu (if using), and a small bowl for a diluted wasabi mixture. Place a pea-size portion of wasabi in the small bowl and, if needed, mix with a teaspoon of soy sauce to taste for those who prefer mixed wasabi. Reserve a tiny dish of coarse sea salt for yellowtail or scallop if desired.

For scallop finish: toss scallop medallions lightly with 1/2 tsp toasted sesame oil and a pinch of sea salt just before plating to enhance aroma.

Prepare serving plate: lay a bed of shredded daikon down the center or in small nests where fish will sit. Arrange shiso leaves spaced around the plate for color and as a palate cleanser.

Arrange sashimi pieces attractively: place tuna, salmon, and yellowtail pieces in alternating rows or fan patterns. Place scallop and octopus pieces at one end with a lemon wedge nearby. Maintain even spacing so each piece rests partly on the daikon and on the plate.

Garnish with microgreens or mitsuba sparingly and add small mounds of pickled ginger and wasabi on the plate (not on top of fish). Place dipping bowls at the top or side of the plate for easy reach.

Serve immediately while fish is cold. Suggest guests dip sashimi lightly into soy sauce or ponzu; for scallop or yellowtail a light sprinkle of sea salt or a quick squeeze of lemon is recommended.

Keep any unused fish refrigerated at 32–39°F (0–4°C) and consume within the same day. Do not refreeze sashimi-grade fish after thawing. Use sanitized tools and surfaces to avoid cross-contamination.

If serving to people with compromised immune systems, pregnant women, or young children, confirm the safety of raw seafood consumption or provide cooked alternatives.