New Style Sashimi Recipe

Chill and slice fish

Keep the trimmed, sashimi-grade fish cold in the fridge until ready. Using a very sharp, long slicing knife, cut the tuna into 1/4-inch (6 mm) thick slices on the bias; make 6–8 slices. Slice the salmon and yellowtail into similar thin slices, producing 5–6 slices each. Arrange fish on a chilled platter or individual plates, slightly overlapping or fanned for presentation.

If you prefer ‘New Style’ modern presentation, cut a few pieces into small cubes (3/4-inch) for a tartare-style topping to add texture contrast. Keep cubes chilled on ice until assembly.

Make dressing

In a small bowl whisk together yuzu (or yuzu + lemon), soy sauce, mirin, rice vinegar, toasted sesame oil, grated ginger, and sugar or honey until sugar is dissolved and dressing is smooth. Taste and adjust: if too salty, add a little more yuzu or lemon; if too tart, add a touch more mirin or honey. Reserve 2 tbs dressing for drizzling and the remainder for a light marinade.

If using soy-sesame reduction as an optional finish, warm 2 tbs low-sodium soy sauce with 1/2 tsp toasted sesame oil and simmer briefly until slightly thickened (1–2 minutes). Let cool.

Prepare crispy nori strips

Heat the frying oil in a small saucepan to 350°F (175°C). Fry the nori strips for 2–4 seconds until they puff slightly and become crisp; remove with a spider and drain on paper towels. Alternatively, oven-toast nori strips at 350°F (175°C) on a baking sheet for 2–3 minutes. Set aside to cool.

Finish crispy bits

If you have store-bought crispy rice or tenkasu, toast lightly in a dry skillet for 30–60 seconds to refresh. If making homemade crispy rice, flatten small portions of cooked sushi rice into thin cakes and pan-fry in a neutral oil until golden and crisp on both sides. Set aside.

Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, watch closely to avoid burning. Combine with a pinch of flaky sea salt.

Marinate and dress fish

Lightly brush or drizzle about 1–1.5 tbs of the citrus-umami dressing over each type of fish just before serving — do not soak. For the cube-tartare pieces, toss gently with 1 tbs dressing to coat.

Plate sashimi

On each plate, place a small bed of pickled daikon or quick-pickles to the side. Fan slices of tuna, salmon, and yellowtail attractively. Spoon the dressed cubes or a small quenelle of tartare onto each plate or atop a slice of fish for contrast.

Garnish

Scatter toasted sesame seeds and crispy rice/tenkasu over the fish. Tuck a few crispy nori strips and microgreens alongside. Add thinly sliced scallion whites on the fish, and scatter scallion greens and sliced jalapeño sparingly for heat. Add small dots or a fine drizzle of the soy-sesame reduction if using.

Final seasoning and serve

Finish with a light sprinkle of flaky sea salt and a tiny dab of wasabi on the side. Serve immediately with lime wedges and additional dressing in a small saucer for dipping.