Samba Ultimate Sashimi Recipe

Chill and handle

Place all whole fish/fillets on a bowl of ice or in the refrigerator for at least 20 minutes before slicing so they are firm and easier to slice cleanly. Keep seafood cold until just before serving.

If spot prawns have heads attached and you want to serve the heads fried or as a garnish: remove heads by twisting, reserve heads on a paper towel. Peel shrimp bodies leaving tail if desired, devein if necessary, and keep chilled.

Pat all fish and shellfish dry with paper towel. Remove skin from salmon and yellowtail if present; remove any pin bones with tweezers. Trim away sinew or discolored edges from each fish to create even, clean pieces for slicing.

Slicing technique

Using a very sharp sashimi/yanagi knife, slice each fish on a clean board. Hold the knife at a slight angle and draw the blade in one smooth motion away from you. Aim for slices approximately 0.3–0.6 cm thick for most fish; make o-toro slightly thicker and broader (around 0.6–0.8 cm) to showcase marbling. For scallops, slice horizontally into 2 medallions if large; for smaller, serve whole.

Recommended portioning: arrange roughly 3–4 slices of salmon, 3–4 slices tuna (akami), 2–3 slices o-toro, 2–3 slices chu-toro, 3–4 slices sea bream, 3–4 slices yellowtail, 6 scallop medallions (or 6 whole), 6 spot prawns (bodies). Keep ikura and caviar in small chilled spoons or bowls until plating.

Prepare soy dipping: pour soy sauce into small bowls for each guest. If desired, mix a small amount of yuzu juice (or lemon) and a drop of toasted sesame oil into a portion of soy to create a citrus-sesame dipping option.

If using fresh wasabi, grate just before serving and place a small mound on the platter or individual plates so guests can add to soy or fish to taste.

Arrange platter: create visual balance by grouping each fish type in its own cluster on the serving platter. Use daikon julienne as a bed in the center or under each cluster. Place shiso leaves between groups as palate cleansers.

Place spot prawn bodies near the scallops or on a dedicated area; if you reserved heads and crisped them (optional): crisp heads in a hot pan with a little oil for 1–2 minutes until fragrant and place as a crunchy garnish.

Spoon ikura into a small shell or on the daikon bed in a small pile. Place a small dab (about 1 g) of caviar on one or two select slices of o-toro or scallop as a luxe garnish.

Add thin lemon slices at the edge of the platter and scatter microgreens lightly for color. Position pickled ginger and wasabi in small piles accessible to guests.

Finish with a very light brush of toasted sesame oil on scallops or a whisper on yellowtail if you like — no more than a drop per piece so as not to overpower the fish.

Keep the platter chilled on crushed ice if the sashimi will sit out more than a few minutes. Serve immediately with individual soy bowls, wasabi, and pickled ginger. Instruct guests to take a slice, optionally dab with wasabi, then briefly touch or dip into soy before eating. Use lemon or yuzu-sesame soy for variety.

Leftovers: do not re-use raw sliced sashimi. If any raw slices remain, consume within 2 hours when properly chilled, otherwise refrigerate immediately and eat within 24 hours, understanding texture will degrade.