Triple Sachimi Recipe

Name: Yoshimama Japanese Sushi Bars Triple Sachimi Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 5 pieces sushi-grade tuna (akami); 5 pieces sushi-grade salmon (sake); 5 pieces sushi-grade yellowtail (hamachi); 5 pieces shiso leaves; 1 cup daikon radish, julienned (tsuma); 1 tsp wasabi (prepared or freshly grated); 2 tbsp pickled ginger (gari); 2 tbsp microgreens or mitsuba (optional); 6 tbsp soy sauce (preferably low-sodium); 6 tbsp ponzu sauce (optional alternative); 0.5 pieces fresh lemon (for zest or a light squeeze); 10 pieces toothpicks or small serving forks

Inspired by Yoshimama Japanese Sushi Bar

Time20m

Serves1

5 pieces tuna, 5 pieces salmon, 5 pieces yellowtail

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.

Sashimi — Fish

5 pieces sushi-grade tuna (akami)

5 pieces sushi-grade salmon (sake)

5 pieces sushi-grade yellowtail (hamachi)

Accompaniments & Garnishes

5 pieces shiso leaves

1 cup daikon radish, julienned (tsuma)

1 tsp wasabi (prepared or freshly grated)

2 tbsp pickled ginger (gari)

2 tbsp microgreens or mitsuba (optional)

Sauces & Condiments

6 tbsp soy sauce (preferably low-sodium)

6 tbsp ponzu sauce (optional alternative)

Tools & Finishing

1/2 pieces fresh lemon (for zest or a light squeeze)

10 pieces toothpicks or small serving forks

Method

Preparation of Fish

Inspect and chill

Keep the fish well chilled until just before slicing. Ensure each fillet is sushi/sashimi-grade and has been handled per food-safety guidelines (frozen previously if required by supplier). Pat dry with paper towels.

Trim and portion

Using a very sharp, single-bevel or sashimi knife, trim away any skin, bloodline, sinew or discolored areas from each fillet. For each type of fish, cut five even slices approximately 1/4 inch (6–7 mm) thick and about 1–1.5 inches (2.5–4 cm) wide and 2–3 inches (5–7 cm) long, cutting on a bias (45-degree angle) in a single smooth pull stroke toward you to preserve texture.

Arrange on platter

Arrange the sashimi on a chilled serving platter or individual plates in three groups (tuna, salmon, yellowtail). Place a shiso leaf or two under or beside each group as a garnish and to separate the fish. Nestle small mounds of julienned daikon (tsuma) between the groups for visual balance and texture.

Sauces & Condiments

Pour soy sauce into small dipping dishes. If using ponzu as an alternative, pour into separate dishes so guests can choose. Place a small amount (about 1/4 tsp) of wasabi in the center of each dipping dish or let guests add wasabi directly to the fish. Place pickled ginger on the platter as a palate cleanser.

If desired, lightly zest or squeeze the half lemon over the yellowtail pieces only (or serve lemon wedges on the side) to complement the richer oiliness of those slices. Do not over-acidify the fish — a whisper of citrus is enough.

Finishing & Service

Place microgreens or mitsuba sparingly over the platter for freshness and color. Provide toothpicks or small serving forks for guests who prefer them. Remind diners to use pickled ginger between bites to cleanse the palate, not as a topping on the fish.

Serve immediately while the fish is cold and fresh. Leftover sashimi should be returned to refrigeration and consumed the same day.