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Spicy Sashimi Mix Recipe

Name: Tetsujin Japanese Sushi & Hibachi Grills Spicy Sashimi Mix Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 oz sashimi-grade tuna; 6 oz sashimi-grade salmon; 6 oz sashimi-grade yellowtail (hamachi); 4 oz sashimi-grade white fish (sea bass or flounder); 3 stalks scallions; 2 tbs toasted sesame seeds; 1 cup microgreens or shiso leaves (optional, for garnish); 6 tbs mayonnaise (preferably Japanese Kewpie); 2 tbs sriracha; 1 tbs gochujang (Korean chili paste); 1 tbs soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1 tsp fresh lime juice; 1 tsp honey or agave; 1 tsp fresh ginger, finely grated; 1 clove garlic, grated; 1 tsp toasted chili oil (optional for heat and flavor); 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 0.25 cup pickled ginger; 0.25 cup soy sauce, for serving; 1 tsp wasabi (optional)

Inspired by Tetsujin Japanese Sushi & Hibachi Grill

Time25m

Serves4

Chuck of different kinds of fish mixed with chef spicy sauce

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Ingredients

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Sashimi Mix

8 oz sashimi-grade tuna

6 oz sashimi-grade salmon

6 oz sashimi-grade yellowtail (hamachi)

4 oz sashimi-grade white fish (sea bass or flounder)

3 stalks scallions

2 tbs toasted sesame seeds

1 cup microgreens or shiso leaves (optional, for garnish)

Chef Spicy Sauce

6 tbs mayonnaise (preferably Japanese Kewpie)

2 tbs sriracha

1 tbs gochujang (korean chili paste)

1 tbs Aged soy sauce

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh lime juice

1 tsp honey or agave

1 tsp fresh ginger, finely grated

1 clove garlic, grated

1 tsp toasted chili oil (optional for heat and flavor)

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

Accompaniments & Finish

1/4 cup pickled ginger

1/4 cup soy sauce, for serving

1 tsp wasabi (optional)

Method

Sashimi Mix

Prepare fish

Keep fish well chilled. Using a very sharp knife, trim any skin, membranes or bloodline from each fillet. Slice the tuna, salmon, yellowtail and white fish into 1/4- to 1/2-inch cubes or bite-sized sashimi chunks. Aim for consistent pieces so sauce coats evenly.

Combine fish

Place all the cut fish into a chilled mixing bowl. Gently toss to combine, using a rubber spatula or wooden spoon to avoid bruising delicate flesh. Keep chilled while you prepare the sauce.

Prepare garnishes

Thinly slice scallions on the bias. Toast sesame seeds in a dry skillet over medium heat, shaking until fragrant (30–60 seconds). Set aside. If using microgreens or shiso, rinse and spin dry gently.

Chef Spicy Sauce

In a small bowl, whisk together the mayonnaise, sriracha and gochujang until smooth and evenly colored.

Whisk in the soy sauce, sesame oil, rice vinegar, lime juice and honey until incorporated.

Add the grated ginger and garlic, then season with toasted chili oil (if using), kosher salt and freshly ground black pepper. Taste and adjust heat or acidity: add more sriracha for spice, more lime for brightness, or a touch more honey for sweetness.

If the sauce is too thick for coating, thin with 1–2 teaspoons of cold water or more rice vinegar until it reaches a loose, clingy consistency that will coat fish cubes.

Assemble & Finish

Gently fold about 3/4 of the prepared spicy sauce into the bowl with the fish, coating evenly but carefully so the fish keeps its shape. Start with less sauce and add more if you prefer a saucier mix.

Taste one piece and adjust seasoning: add a pinch more salt or a few drops of soy sauce if it needs umami, or a squeeze of lime if it needs brightness.

Transfer the spicy sashimi mix to a chilled serving bowl or plate. Drizzle the remaining sauce over the top in a decorative pattern or serve separately for diners to add more.

Scatter sliced scallions and toasted sesame seeds over the top. Garnish with microgreens or shiso leaves and arrange pickled ginger on the side. Serve with soy sauce and wasabi as desired.

Serve immediately while fish is cold and fresh. Leftovers should be covered and refrigerated and consumed within 24 hours.