Tuna And Salmon Sashimi Recipe

Inspect and chill fish

Keep sashimi-grade tuna and salmon chilled until ready. Using a very sharp knife (ideally a long, single-bevel or slicer), wipe the blade dry before each pass to ensure clean cuts.

Portion and slice

Trim any dark bloodline or skin. For each fish, cut into 1/4-inch to 1/3-inch thick slices: aim for 12–16 slices total (about 6–8 slices per fish), slicing in one smooth motion away from you at a slight angle to produce clean, even pieces. Arrange slices on chilled plates with some space between pieces.

Make dipping sauce: in a small bowl combine soy sauce, rice vinegar, mirin, sesame oil and grated ginger. Stir until combined. If you want a spicy hit, whisk in wasabi paste to taste (start with 1/2 tsp, reserve remaining to let guests add more). Transfer sauce to individual dipping bowls or pour a small amount in a shallow dish for serving.

Taste and adjust: taste a tiny amount with a piece of sashimi (or a thin cucumber slice) and adjust vinegar or soy for balance — sauce should be savory with a mild tang and a hint of sweetness from mirin.

Plate the sashimi: on each serving plate, fan alternating slices of tuna and salmon or arrange in two neat rows. Leave a small gap for condiments.

Add garnishes: place a small mound of pickled ginger at the side, scatter thinly sliced scallions over the fish, sprinkle toasted sesame seeds lightly over the sashimi, and tuck shiso leaves or microgreens beside the fish. Add lemon wedges on the plate for guests who like a brief squeeze of citrus.

Serve with sauce: provide the soy-based dipping sauce in small bowls and a small amount of extra wasabi paste on the side so diners can mix to taste.

If serving with sushi rice: portion warm, lightly seasoned sushi rice (about 1 cup cooked) into a small bowl per person. Guests can pair sashimi bites with rice or use nori strips to create small hand rolls.

Safety and freshness: always use sushi/sashimi-grade fish from a reputable vendor. Keep fish refrigerated until plating and consume promptly. Clean cutting board and knife between different proteins if preparing additional items.