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Sashimi Appetizer (7) Recipe

Name: Sushi Takumi Japanese Restaurants Sashimi Appetizer (7) Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 3 oz sushi-grade bluefin or yellowfin tuna loin; 0.25 tsp sea salt; 0 to taste freshly ground black pepper; 2 tsp light soy sauce (for serving); 0.5 tsp wasabi paste (for serving); 1 tbsp pickled ginger (gari, for serving); 2 oz sushi-grade Atlantic or king salmon fillet; 0.125 tsp sea salt; 0.25 tsp lemon zest; 1 tsp light soy sauce (for serving); 0.25 tsp wasabi paste (for serving); 2 oz sushi-grade albacore (white tuna) loin; 1 tsp rice vinegar; 0.25 tsp sesame oil; 0.5 tbs scallion (thinly sliced); 1 tsp light soy sauce (for serving); 3 microgreens or shiso leaf; 2 tbsp daikon radish (julienned); 0.25 tsp toasted sesame seeds; 0.5 tsp neutral oil (for wiping board)

Inspired by Sushi Takumi Japanese Restaurant

Time15m

Serves1

Three tuna, two salmon and two white tuna.

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Ingredients

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Tuna Sashimi (3 pieces)

3 oz sushi-grade bluefin or yellowfin tuna loin

1/4 tsp sea salt

0 to taste freshly ground black pepper

2 tsp light soy sauce (for serving)

1/2 tsp wasabi paste (for serving)

1 tbsp pickled ginger (gari, for serving)

Salmon Sashimi (2 pieces)

2 oz sushi-grade Atlantic or king salmon fillet

1/8 tsp sea salt

1/4 tsp Lemon zest

1 tsp light soy sauce (for serving)

1/4 tsp wasabi paste (for serving)

White Tuna (Albacore) Sashimi (2 pieces)

2 oz sushi-grade albacore (white tuna) loin

1 tsp Rice vinegar

1/4 tsp Toasted sesame oil

1/2 tbs scallion (thinly sliced)

1 tsp light soy sauce (for serving)

Garnish & Plating

3 microgreens or shiso leaf

2 tbsp daikon radish (julienned)

1/4 tsp toasted sesame seeds

1/2 tsp neutral oil (for wiping board)

Method

Tuna Sashimi (3 pieces)

Prepare tuna

Keep the tuna cold until ready to cut. Using a very sharp sashimi or chef's knife, wipe the blade with a lightly oiled towel to prevent sticking. Trim any sinew and form a neat rectangular block about 3 oz total. Place on a clean cutting board.

Slice the tuna against the grain into three even slices, each about 1/4 inch (6–7 mm) thick. Use a single smooth stroke per slice, pulling the knife toward you rather than sawing.

Lightly season each slice with a pinch of sea salt (divide 1/4 tsp across the three pieces) and a small grind of black pepper if desired.

Arrange the three tuna slices on the plate atop a small bed of julienned daikon or shiso leaf. Place 2 tsp soy sauce, 1/2 tsp wasabi and a small portion of pickled ginger on the side for serving.

Salmon Sashimi (2 pieces)

Prepare salmon

Keep salmon chilled. Trim any skin or grey bloodline. Form a neat piece totaling ~2 oz. Pat dry with paper towel.

Using the same sharp, wiped knife, slice the salmon across the grain into two even slices about 1/4 inch (6–7 mm) thick. Make smooth, single-stroke cuts.

Lightly sprinkle the two salmon slices with the 1/8 tsp sea salt and evenly dust with the lemon zest to lift aroma.

Place the two salmon pieces on the plate, adjacent to the tuna, on a small bed of daikon. Add 1 tsp soy sauce and 1/4 tsp wasabi for serving.

White Tuna (Albacore) Sashimi (2 pieces)

Marinate touch for albacore

Combine 1 tsp rice vinegar with 1/4 tsp sesame oil in a small bowl. This is a light touch marinade—do not soak the fish.

Pat the albacore dry and place it on the cutting board. Slice across the grain into two slices about 1/4 inch (6–7 mm) thick using the sharp, oiled knife.

Brush or very lightly spoon the rice vinegar-sesame oil mixture across the top of the two white tuna slices (divide evenly). Sprinkle the thinly sliced scallion over the pieces and a tiny pinch of toasted sesame seeds.

Arrange the two albacore slices on the plate in the remaining space atop daikon. Add 1 tsp soy sauce on the side for serving.

Garnish & Final Assembly

Wipe the serving plate or wooden board lightly with 1/2 tsp neutral oil to give a subtle sheen and prevent sticking.

Arrange all sashimi pieces carefully so the plate presents three tuna slices grouped, two salmon slices grouped, and two white tuna slices grouped. Tuck microgreens or shiso leaves between groups and scatter remaining toasted sesame seeds sparingly over the white tuna and plate edge.

Place small mounds of wasabi, pickled ginger and separate shallow dishes of soy sauce for dipping. Serve immediately while fish is chilled.