Inari Sashimi Recipe

Chill and slice fish

Keep sashimi-grade tuna and salmon well chilled. Using a very sharp, clean knife, trim any silver skin or sinew. Cut the tuna and salmon into small 5 mm dice (or thin 3–4 mm slices if you prefer layered sashimi inside the pocket). Total yield should be portionable into six fillings.

Halve and pit the avocado. Cut into 5 mm dice. Toss gently with 0.5 tsp lemon juice to prevent browning.

Thinly slice the cucumber lengthwise, discard seeds if large, then dice to roughly 5 mm. Finely slice the green onion and shiso leaves (if using).

In a small bowl combine 1 tbsp light soy sauce, 1 tsp mirin, 0.5 tsp sesame oil, 0.5 tsp rice vinegar and 0.5 tsp lemon juice. Whisk to combine. Taste and adjust: add up to 1 tsp wasabi paste if you want heat, or a pinch (about 1/4 tsp) kosher salt if it needs lift.

Reserve 1 tsp toasted sesame seeds to sprinkle on top later; keep the rest with the dressing or mixed with the fish as described next.

Carefully open each inari pouch if not pre-opened. If pouches are fully closed, gently separate the top of each pocket with clean fingers or a small spoon to create a cavity.

In a mixing bowl, combine diced tuna, half of the diced salmon (reserve the rest for a different presentation or to add color), diced avocado, diced cucumber, sliced green onion and shiso. Add 2/3 of the prepared dressing and 1/2 tsp toasted sesame seeds. Gently fold to coat — do not overmix; you want the fish to remain distinct. Taste and adjust with a few drops of soy sauce or more lemon if needed.

Using a small spoon, gently fill each inari pouch with the sashimi mixture, dividing the filling evenly among the six pockets. Press very gently to compact slightly without mashing the fish or avocado. If pouches are floppy, secure each with a toothpick temporarily and trim the toothpick flush before serving.

Arrange stuffed inari pockets on a serving plate. Drizzle 1–2 tsp of the remaining dressing over the tops (or brush lightly) for gloss and flavor.

Garnish each pocket with a small pile of pickled ginger alongside, a sprinkle of reserved toasted sesame seeds, a few microgreens or mizuna, and an optional sliver of the remaining raw salmon placed atop one or two pockets for visual contrast.

Serve immediately with small bowls of soy sauce for dipping. Provide extra wasabi paste on the side if desired.

Use only sashimi-grade fish from a reputable source and keep everything chilled. Consume soon after assembling (within 1–2 hours). If preparing ahead, keep components separate and assemble just before serving to maintain texture of the inari and freshness of the fish.