Tuna And Salmon Sashimi (15 Pcs) Recipe

Inspect and chill fish

Keep the tuna and salmon cold until ready to slice. Pat the fillets dry with paper towels; inspect for any remaining pin bones and remove with tweezers. If the fish was previously frozen, ensure it has been properly thawed in the refrigerator.

Trim and portion

Trim away any discolored edges, bloodlines or connective tissue. For even presentation, divide each 6 oz fillet into 7–8 thin slices total across both fish so that you yield 15 pieces: plan 7 slices of tuna and 8 slices of salmon (or vice versa) depending on thickness. Aim for slices about 1/4 inch (6–8 mm) thick and 1–1.5 inches (2.5–4 cm) wide.

Slice technique

Using a single smooth motion, slice the fish crosswise against the grain. Hold the knife at a slight angle (about 20–30 degrees) and pull the blade toward you rather than sawing. Wipe the blade between cuts with a clean, damp cloth to maintain smooth edges.

Arrange on plate

Arrange 15 pieces on a chilled plate or wooden sushi board: alternate tuna and salmon for color contrast (for example: tuna, salmon, tuna, salmon...). Fan each slice slightly or lay flat on a bed of shredded daikon (tsuma). Place microgreens or shiso leaves between clusters for garnish.

Prepare soy and wasabi: Pour 1–2 tablespoons of shoyu into each small dipping bowl. Place a small dab (about 1/8–1/4 tsp) of wasabi on each diner’s plate or let them add to soy as desired. Note: traditional etiquette is to lightly mix or place a little wasabi on the fish, not to saturate the soy sauce.

Add pickled ginger: Arrange small mounds of gari on the plate near the fish. Ginger is used to cleanse the palate between bites, not typically eaten with the fish.

Optional finishing touches: Lightly sprinkle 1/4–1/2 tsp toasted sesame seeds over the salmon if desired, and squeeze a few drops of fresh lemon or yuzu over selected pieces for brightness. Do this only for those who request citrus.

Final check and serve: Ensure slices are cold and glossy. Serve immediately with soy, wasabi, pickled ginger, and extra microgreens. Consume sashimi within 30–60 minutes of slicing for best texture and safety.

Sanitation: Work on a clean, chilled cutting board. Sanitize surfaces and knives before and after handling raw fish. Keep raw fish refrigerated until the moment of slicing and do not leave at room temperature for extended periods. If you are preparing for others, note any allergies (fish, soy, sesame).