Sashimi Sushi Recipe
Make Sashimi Sushi Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sashimi (fish)
Accompaniments & condiments
Garnishes & plating
Tools & optional extras
Method
Prepare fish
Inspect and chill
Keep fish refrigerated until ready. Ensure fillets are sushi/sashimi-grade. Rinse briefly under cold water if needed and pat dry with paper towel. Place on a chilled cutting board or a board set over a bowl of ice to keep fish cold while slicing.
Trim and portion
Trim any skin, bloodline, or connective tissue from each fillet with a sharp knife. For salmon remove silver skin and fatty belly irregularities; for tuna remove any dark bloodline if present. Cut each fillet into manageable rectangles about 2–3 inches wide to make consistent slices.
Slice technique
Hold the knife at a slight angle (about 30°) and perform a single smooth pull-cut across the fish, not a sawing motion. For standard sashimi, slice pieces about 1/4"–1/2" (6–12 mm) thick and 1–1.5" (2.5–4 cm) wide. For salmon and fatty fish, you can slice a bit thicker (up to 3/4") to showcase texture. For each fillet, aim for 6–8 slices depending on thickness.
Plating & garnishes
Arrange a small mound of shredded daikon radish on each serving plate (or a communal platter). Fan slices of each fish type neatly on the plate, keeping fish types separated or in groups (e.g., three slices tuna, three slices salmon, two slices yellowtail). Leave space for garnishes and condiments.
Place 1 shiso leaf or a small sprig of microgreens beside each group of fish if using. Sprinkle a light dusting (about 1/4–1/2 tsp total) of toasted sesame seeds over the salmon or across the plate as desired.
Add a small pile (about 1 tsp) of wasabi and a small pile (about 1 tbsp) of pickled ginger on the plate as palate cleansers. Add lemon wedges on the side for those who like a light squeeze over white fish only.
Serve
Pour soy sauce into small individual dipping dishes. Encourage diners to use a small dab of wasabi on the fish or mix a little into the soy sauce to taste (traditionalists often put wasabi directly on the fish). Do not soak the fish in soy sauce — dip lightly.
Keep sashimi chilled and serve immediately. If preparing for a group, assemble plates just before serving to maintain texture and temperature. Leftover sliced raw fish should be consumed the same day and kept refrigerated.