Sashimi Moriawase (12pz/pcs) Recipe

Chill and inspect

Keep the fish chilled until ready to slice. Inspect each piece for any remaining bones or skin; remove with tweezers and a sharp knife. Pat dry very lightly with paper towel to remove surface moisture.

Portion and slice salmon

Cut the salmon into 3 equal portions (about 65–70 g each). For sashimi, slice across the grain into 12 even slices total: approximately 3–4 mm thick and 5–6 cm long. Use a single, smooth pull stroke with a very sharp yanagiba or sashimi knife to preserve texture.

Portion and slice tuna

Cut the tuna into 3 equal portions (about 65–70 g each). Slice each portion into 3–4 mm thick pieces (aim for 12 slices distributed among fish types). Keep the slices uniform in thickness and shape for attractive plating.

Portion and slice amberjack

Trim any sinew, then cut the amberjack into 3 equal portions and slice into 3–4 mm thick sashimi pieces. If desired, very lightly score the skin side (if skin is left) to prevent curling; wipe away any excess moisture.

Prepare red shrimp

If using whole shrimp, remove head (reserve for stock if desired), shell and devein, leaving tail optionally attached for presentation. For raw sweet shrimp (amaebi), you may serve whole or split lengthwise to present the flesh. Lightly pat dry and, if desired, make a shallow longitudinal cut on the belly so they sit flat.

Arrange the shredded daikon in small neat mounds on a chilled serving platter or individual plates. Place shiso leaves strategically near each mound to separate different fish types.

Divide pickled ginger and wasabi into small portions to place near the sashimi. Set lemon wedges at the edge of the platter for diners who want a bright citrus finish.

Scatter microgreens sparingly over the presentation for color and texture, and sprinkle toasted sesame seeds lightly over amberjack if using.

Pour soy sauce into small individual dipping bowls or a communal sauce dish. If using ponzu for a citrusy alternative, provide both so guests can choose.

Lightly season salmon and amberjack pieces with a pinch of fine sea salt and a few drops of light oil if desired to enhance mouthfeel (avoid oil on tuna and shrimp unless requested). For a subtle finishing touch, squeeze a small amount of lemon over amberjack only if desired.

Arrange the sashimi on the platter in groups by fish type: 3–4 slices salmon, 3–4 slices tuna, 3–4 slices amberjack, and place the 8 red shrimp in an attractive cluster. Aim for visual balance — vary color and texture across the plate.

Serve immediately while fish is cool and slightly firm. Provide chopsticks and small dipping bowls of soy/ponzu, with wasabi and pickled ginger on the side. Consume within 30–60 minutes for best quality.