Threesome Recipe

Chill and inspect fish

Keep fillets refrigerated until ready. Place a shallow tray of ice and set a plate on top to chill serving surface. Inspect each fillet for any bones and remove them with tweezers. Pat fish dry with paper towels.

Portion fillets

Using a very sharp knife, trim each fillet into clean blocks about 1.5–2 inches wide and roughly 5–6 inches long. For sashimi slices, you'll get approx. 8–10 slices from each 8 oz fillet depending on thickness preferred.

Slice salmon sashimi

Angle the knife at about 30 degrees and make single smooth strokes to produce 1/4 inch (6 mm) thick slices. Aim for 6–8 slices from the salmon block. Arrange slices neatly on chilled plate in a fan or overlapping formation.

Slice yellowtail sashimi

Using the same technique, slice the yellowtail into 1/4 inch (6 mm) thick slices. Aim for 6–8 slices. Place yellowtail slices on the plate in their own section next to the salmon.

Garnish sashimi

Lightly sprinkle a pinch of toasted sesame seeds over the salmon and a few thin scallion slices over the yellowtail. Optionally place a small shiso leaf under a couple slices for aroma.

Dice tuna

Take the 8 oz of tuna reserved for spicy tekka and trim into uniform small dice (about 1/8–1/4 inch). Keep tuna cold while working.

Mix spicy tuna

In a chilled bowl combine diced tuna, 2 tbs Japanese mayonnaise, 1 tsp Sriracha, 1/2 tsp toasted sesame oil, 1/2 tsp shoyu, 1 tbs chopped scallion and 1/2 tsp toasted sesame seeds. Gently fold until evenly coated. Taste and adjust heat or salt: add a little more Sriracha for heat or a few drops of soy for saltiness. Keep chilled.

Plate spicy tekka

Spoon the spicy tuna into a small quenelle or mound on the plate between the salmon and yellowtail sections. Smooth the surface with the back of the spoon and sprinkle a few extra sesame seeds and a sliver of scallion on top.

Arrange pickled ginger and a small dollop of wasabi on the plate. Add lemon or yuzu wedges on the side and microgreens or shiso leaves for color. Pour soy sauce into a small dipping bowl.

Serve immediately while fish is cold. Instruct diners to enjoy each fish plain first to appreciate the flavor, then with a touch of soy or wasabi as desired. Leftovers: consume within 24 hours and keep refrigerated; do not refreeze raw sashimi-grade fish.