Sashimi (6pz/pcs) Recipe
MAGURO - tonno tuna 35, SAKE - salmone salmon 27, HAMACHI -ricciola amberjack, gambero rosso di Mazara red shrimp 35, SUZUKI - spigola seabass 30
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Ingredients
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Sashimi selection
Accompaniments & garnish
Tools & optional finishing
Method
Prepare fish and accompaniments
Chill and sanitize
Ensure all fish are sashimi-grade and have been properly handled and chilled. Work on a clean cutting board, sanitize your knife and hands. If available, place a bowl of ice under the serving plate to keep slices cold while assembling.
Pat dry
Gently pat each piece of fish and the shrimp dry with paper towel to remove excess moisture. This helps achieve clean slices and attractive presentation.
Prepare daikon and shiso
Julienne the daikon into fine threads (tsuma) and arrange as a small nest on the serving plate. Place shiso leaves beside the daikon if using.
Slice fish
Tuna (maguro) - 35 g
Using a very sharp knife, slice the tuna across the grain into 6 equal sashimi slices (approx. 5–6 mm thick). Wipe the blade between cuts to maintain clean edges.
Salmon (sake) - 27 g
Slice the salmon at a slight angle to produce 6 thin, even slices (approx. 4–5 mm thick), following the natural grain and fat lines for a smooth texture.
Amberjack (hamachi) - 35 g
Cut the amberjack into 6 sashimi slices (5–6 mm thick). Because hamachi is slightly firmer, use a single smooth pull stroke for each slice to avoid tearing.
Red shrimp (gambero rosso di Mazara) - 35 g
If shrimp is served raw (amaebi style) and sashimi-grade, head and shell as needed leaving tails trimmed for presentation. Butterfly the shrimp by splitting down the back and opening slightly, or serve whole after removing the digestive tract. Pat dry and chill.
Seabass (suzuki) - 30 g
Slice the seabass into 6 delicate sashimi pieces (4–5 mm thick), cutting against the grain for a tender bite.
Plating and finishing
Arrange the sashimi pieces on the chilled serving plate over or beside the daikon nest. Group each species together (6 pieces per variety) or create an alternating pattern, depending on desired presentation. Place pickled ginger and small quenelle of wasabi on the side. Add shiso leaves and lemon wedges for garnish.
Serve soy sauce in a small dish. Invite diners to use a small amount of wasabi mixed into soy sauce or apply wasabi directly to fish, and cleanse the palate with pickled ginger between bites.
Keep any leftover fish chilled and consume promptly. Sashimi is best served immediately after slicing for optimal texture and flavor.