Sashimi Recipe
Make Sashimi Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish and Seafood
Condiments and Accompaniments
Garnish
Method
Preparation of Fish
Selecting and Preparing Fish
Choose the freshest fish available, ensuring it is sushi-grade. Rinse the fish under cold water and pat dry with a paper towel.
Slicing the Fish
Using a sharp knife, slice the tuna, salmon, and yellowtail fillets into thin pieces, about 1/4 inch thick. Make sure to cut against the grain for the best texture.
Serving
Arranging the Sashimi
On a chilled plate, arrange the sliced fish in an aesthetically pleasing manner, alternating between the different types of fish.
Adding Condiments
Place small dollops of wasabi on the plate alongside the fish. Pour the soy sauce into a small dipping bowl for serving. Add pickled ginger on the side.
Garnishing
Sprinkle microgreens and sesame seeds over the arranged sashimi for an added touch of flavor and presentation.