Foursome Recipe

Inspect and chill

Keep all fish cold until just before slicing. Place scallops in a bowl over an ice bath to keep chilled while preparing other components.

Trim and portion salmon

Using a very sharp, long sashimi knife, trim any remaining connective tissue from the salmon. Cut the 6 oz fillet into six even slices about 1/4"–3/8" thick and 1"–1.5" wide, slicing on a slight angle for attractive presentation. Arrange on a chilled platter.

Trim and portion yellowtail

Trim away any sinew from the yellowtail fillet. Slice into six even sashimi pieces roughly the same size and thickness as the salmon. Arrange beside the salmon on the platter.

Prepare bay scallops

If scallops are large and thick, slice each horizontally into 2 thin medallions so they sit flat. Pat dry with paper towel, season lightly with a pinch of sea salt and a drop of lemon juice. Keep chilled on the platter with the other sashimi.

Make spicy tuna (tekka spicy tuna)

Dice the tuna into small 1/4" pieces or mince with a knife. In a small bowl combine Japanese mayonnaise (2 tbs), sriracha (1 tsp), sesame oil (1 tsp), soy sauce (1 tsp) and chopped scallion (1 tsp). Mix gently until evenly coated. Taste and adjust heat or salt as needed. Portion the spicy tuna into six small quenelles or mounds (about 1 oz each) to serve as the tekka spicy tuna component.

Lightly season the salmon and yellowtail pieces with a small pinch of sea salt and grind of black pepper. Squeeze a few drops of lemon over the scallops only if desired (avoid over-acidifying raw fish).

Place two slices of salmon, two slices of yellowtail, two scallop medallions (or one large scallop if left whole), and one portion of spicy tuna on each serving plate so each guest receives the foursome. Space items attractively with small gaps for garnishes.

Garnish each plate with microgreens or a shiso leaf, a small mound of pickled ginger, and a pea-sized dab of wasabi. Sprinkle a few toasted sesame seeds over the spicy tuna and scallops for visual contrast.

Serve immediately with soy sauce in a small dipping bowl. If you prefer a touch of heat, offer additional sriracha or shichimi togarashi on the side.

If you prefer a hot-cold contrast for the scallops: heat a small skillet until very hot with 1 tsp neutral oil. Pat scallops very dry, sear 20–30 seconds per side until just caramelized, then immediately plunge onto the chilled platter to stop cooking. Use these in place of raw scallops and finish with a squeeze of lemon and a light pinch of sea salt.