Sashimi Sampler (6 Pcs) Recipe

Name: Sakeba Asian Pub & Grills Sashimi Sampler (6 Pcs) Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 3 oz fresh sushi-grade salmon (skin removed); 1.5 oz fresh sushi-grade tuna (loin, akami); 1.5 oz fresh sushi-grade yellowtail (hamachi); 1 tbs pickled ginger (gari); 1 tsp wasabi paste; 2 tbs soy sauce (regular or low-sodium); 0.25 each lemon (for optional squeeze and zest); 0.5 cup daikon radish (julienned or shredded); 3 each shiso leaves or microgreens (optional); 1 each very sharp sashimi/fillet knife; 1 each clean cutting board (nonreactive); 3 each paper towels

Inspired by Sakeba Asian Pub & Grill

Time15m

Serves1

Salmon, tuna and yellowtail

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Ingredients

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Fish

3 oz fresh sushi-grade salmon (skin removed)

1 1/2 oz fresh sushi-grade tuna (loin, akami)

1 1/2 oz fresh sushi-grade yellowtail (hamachi)

Accompaniments

1 tbs pickled ginger (gari)

1 tsp Real wasabi (it makes a difference)

2 tbs soy sauce (regular or low-sodium)

1/4 each lemon (for optional squeeze and zest)

Garnish & Plate

1/2 cup daikon radish (julienned or shredded)

3 each shiso leaves or microgreens (optional)

Tools & Safety (not consumed)

1 each very sharp sashimi/fillet knife

1 each clean cutting board (nonreactive)

3 each paper towels

Method

Fish

Chill and inspect

Keep fish refrigerated until ready. Pat each piece of fish dry with paper towels to remove surface moisture. Inspect for any remaining skin, bloodlines, or bones and remove with tweezers if present.

Portion

Divide the fish into six pieces total: three salmon slices totaling ~3 oz (about 1 oz per slice), one or two tuna slices totaling ~1.5 oz, and one or two yellowtail slices totaling ~1.5 oz. Aim for slices approximately 3–4 inches long, 1/8–1/4 inch thick, and slightly angled for an attractive sashimi presentation.

Slice technique

Hold the fish firmly on the cutting board. Using a single smooth pull cut (do not saw), slice each portion in one motion toward you or away from you depending on comfort, angling the knife about 30 degrees to create an oblique slice. Wipe the knife clean and dry between different fish to keep cuts clean and crisp.

Accompaniments

Arrange soy sauce in a small dipping dish. Place the wasabi in a small dollop on the plate (or in its own tiny dish). Place the pickled ginger on the plate as a palate cleanser. If using, cut the lemon quarter into a very thin slice or make a tiny wedge for an optional light squeeze over yellowtail; do not soak the fish.

Garnish & Plate

On a chilled serving plate, spread the shredded daikon into a small nest on one side. Arrange the six sashimi pieces on the plate over or beside the daikon: typically salmon on the left (3 pieces), tuna and yellowtail on the right (split the remaining pieces) so colors contrast. Tuck shiso leaves or microgreens strategically for color and aroma.

If desired, very lightly zest a small amount of lemon over the yellowtail for brightness, or offer the lemon wedge on the side for guests to squeeze sparingly.

Final checks & service

Give the plate a final visual check: fish should be glossy, not wet; slices should not overlap excessively. Serve immediately with soy sauce, wasabi and pickled ginger. Provide chopsticks and small individual soy dishes for dipping.

Food safety note: Consume sashimi the same day it was purchased. Keep sushi-grade fish refrigerated until service and avoid leaving at room temperature for more than 1 hour.