Salmone & Tonno Sashimi Recipe

Chill and inspect

Keep the fish well chilled until ready to slice. Place the fish on a bowl of ice or in the coldest part of the refrigerator for 20–30 minutes prior to slicing to firm the flesh, which makes cleaner cuts. Inspect each fillet for any pin bones and remove with clean tweezers.

Trim and portion

Using a very sharp knife, trim any remaining skin, dark bloodlines, or connective tissue from each fillet. Trim salmon into a neat brick about 1 to 1.25 inches thick if possible; do the same for the tuna. Cut each fillet into two portions to ease slicing if needed.

Slice sashimi

Hold the fish steady with your non-dominant hand. For standard sashimi slices, angle the knife at roughly 45 degrees and slice in a single smooth motion away from you. Aim for slices 1/4 inch to 3/8 inch (6–10 mm) thick and about 1.5–2 inches long. For salmon: slightly diagonal slices to showcase marbling. For tuna: straight, firm slices. Arrange salmon and tuna separately on chilled serving plates as you cut, fanning pieces slightly for presentation. Yield should be roughly 12–14 slices per fish type depending on thickness.

Prepare accompaniments while fish remains chilled. Pour soy sauce into small dipping dishes. Place pickled ginger on the plate as a palate cleanser. Put a small mound of wasabi on the side or in a separate small dish — advise diners to mix only a tiny amount into their soy if desired rather than dissolving large quantities.

Cut the lemon into wedges and place 3–4 wedges on the platter. The lemon is optional for tuna but can brighten salmon if guests prefer a citrus touch. Place microgreens or shiso leaves around sashimi as a visual and aromatic accent.

Just before serving, lightly sprinkle toasted sesame seeds over the salmon and tuna pieces (sparingly, so they do not overpower the fish). Scatter the thinly sliced scallions over one side of the plate for color and a mild onion note.

If desired, brush a very small amount (about 1/4 tsp per 10 oz fish) of neutral oil over salmon pieces to give a subtle shine; do not oil tuna unless requested. Optionally sprinkle a pinch of coarse sea salt on the salmon to enhance its flavor—offer salt on the side to respect purist sashimi preferences.

Serve immediately on chilled plates or a bed of crushed ice so the fish stays cold. Provide chopsticks and small dishes of soy, wasabi, and pickled ginger. Advise diners to eat sashimi the same day it is prepared. Discard any leftover raw fish after 24 hours, and keep refrigeration at 40°F (4°C) or below when storing briefly.