Aquarium Sashimi Recipe

Cook rice

Rinse the short-grain rice under cold water until the runoff is nearly clear (3–4 rinses). Drain. Combine rinsed rice and 180 ml water in a small pot with a tight-fitting lid. Let soak 20 minutes if you have time. Bring to a gentle boil, then cover, reduce heat to low and cook 12–13 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, mix rice vinegar, sugar and 1/2 tsp salt until dissolved. Transfer hot rice to a wide bowl. Gently fold in the vinegar mixture with a wooden paddle or spatula, cutting and fanning the rice to cool. Taste and add remaining 1/2 tsp salt if needed. Keep covered with a damp cloth until serving.

Portion: keep rice in a serving bowl so diners can take a scoop under the sashimi or place a small mound in the center of the platter to present the 'bowl of rice' that accompanies the sashimi.

Chill and prepare fish

Keep all raw fish chilled on ice until ready to slice. If any items (octopus) are pre-cooked, ensure they are fully cooled. Pat each fillet dry with paper towels to remove excess moisture—this helps achieve clean slices.

Portioning

This platter makes 18 pieces total across 7 varieties. Suggested distribution: tuna 4 slices, salmon 3 slices, yellowtail 3 slices, sea bream 2 slices, octopus 2 slices, scallop 2 pieces (thinly sliced or halved), mackerel 2 slices.

Slicing technique

Use a very sharp knife and a single, confident stroke for each slice. Hold the fillet steady with the non-dominant hand and slice at a 15–20° angle against the grain for a long, thin slice about 2–3 mm thick and 6–8 cm long (adjust to fish size). For scallop, slice horizontally into 2 thin medallions or serve whole and butterflied. For octopus, slice thinly against the muscle fibers for tenderness. For mackerel, if lightly cured, slice thinly and wipe blade between cuts.

Light cure for mackerel (optional, quick)

If using fresh mackerel, sprinkle both sides lightly with a pinch of salt and a drizzle of rice vinegar. Let sit 5–10 minutes, then pat dry and slice. This tames strong flavors and firms the flesh.

Arrange each variety in small groups on the serving platter: fan or overlap slices neatly. Keep portions separated and identify with shiso leaves or small garnish if desired.

Prepare garnishes: place a small mound of julienned daikon at the center or side of the platter. Arrange shiso leaves between fish groups for aroma and visual contrast. Place a small dish of soy sauce and a small dab of wasabi on the platter. Add pickled ginger on the side for palate cleansing. Sprinkle toasted sesame seeds lightly over scallop or mackerel if desired. Position lemon wedges near seafood that benefits from a squeeze (sea bream, scallop).

Chill and serve: keep the platter slightly chilled by serving on a bed of crushed ice or a chilled plate. Serve immediately with bowl of seasoned rice alongside so diners can enjoy 18 pieces and a bowl of rice as described.

Food safety: only use sashimi-grade fish intended to be eaten raw. Keep raw fish refrigerated at 4°C/40°F or below and consume promptly. Clean and sanitize cutting board and knife between different types of fish to avoid cross-contamination. If freezing is required for parasite control, follow local guidelines for freezing temperatures and times before serving raw.