Tuna, Salmon and Scallop Sashimi prepared and served with Soy Sauce, Wasabi and Sushi gari on the side

Mixed Sashimi

Sashimi is the perfect dish to turn your home into a Japanese restaurant. Although easy to prepare, the secret to making a great dish is arranging the fish and vegetables into a display that is as satisfying to your eyes as it is to your stomach.

Sashimi is the epitome of Japanese cooking, elevating food to an art form. Sashimi is simple yet elegant and showcases fresh seafood as the star of the dish. Sashimi is healthy to eat, high in protein and Omega-3 fatty acids and low in calories. And the good news is that sashimi is very easy to prepare.

Mixed Sashimi (刺身盛り合わせ)

Sashimi is a Japanese delicacy that is usually made with thinly sliced raw fish, although smoked fish, cooked fish, raw meat or tofu is sometimes added or used instead. The word “sashimi” translates to mean pierced body, probably due to the fact that the fish is cut thinly prior to serving. Japan, being an island nation, has had a symbiotic relationship with the sea for thousands of years, and the variety of seafood available to the people is mind boggling.

My recipe uses maguro tuna – which is a red, lean cut. There are other cuts of tuna, specifically chu-toro (medium fatty tuna) and O-toro (fatty tuna belly) that are absolutely melt-in-your-mouth delicious. In addition to tuna, this recipe calls for raw scallop and salmon, but other seafood such as yellowtail (hamachi), squid (ika), octopus (taco) and flounder (hirami) provide a delicious alternative.

I love to prepare sashimi at home because it gives me an opportunity to create a work of art for my family every time I prepare it. And for the creative chefs out there, this is a great dish to make to hone your plating skills.

No matter what your creation looks like, count on it being delicious every time.

PREP COOKING YIELD
20 mins N/A 2 Servings
PREP 20 mins
COOKING N/A
YIELD 2 Servings
Tuna, Salmon and Scallop Sashimi prepared and served with Soy Sauce, Wasabi and Sushi gari on the side

Ingredients:

Fish

  • 1/4 lb sashimi grade tuna filet (100g)
  • 1/4 lb sashimi grade salmon filet (100g)
  • 3 sashimi grade extra large (U-10) sea scallops, sliced in thirds (150g)

Garnish

  • 1/2 cup Daikon radish, sliced julienne style
  • Sushi Gari – pickled ginger
  • Fresh shiso leaves
  • Fresh sliced lemon
  • Grated Wasabi
  • Edible flowers (optional)
  • Sashimi soy sauce
A plate of raw fish that will be sliced into sashimi. It includes fresh scallops, salmon, and maguro, or lean tuna.
Sashimi grade seafood

Instructions:

  • Slice: Using a very sharp knife, slice the fish into 1/2 pieces cutting across (perpendicular to) the grain.
  • Plate: Use a flat plate or tray.  First place a bed of daikon on the bottom of the plate.  Place a shiso leaf on top of the daikon covering a third of the plate and top with the salmon slices.  Lay thin lemon slices across a third of the plate and top with the scallop.  Lay the tuna slices across the last third of the plate.
  • Garnish: Garnish with edible flowers such as chrysanthemum if available.
  • Serve: Serve with sashimi soy sauce for dipping, wasabi, and sushi gari.

Notes:

  1. Sushi Gari is pickled “new” ginger.  You can purchase it at the store, or use the recipe in this site.  Sushi Gari needs to age 3 days before serving, so if you are making your own be sure to start early.
  2. Use a very sharp knife to slice fish.  The knife should go through the fish easily with one cut.  You may want to sharpen your knife before preparing this dish.
  3. Just note here ~ Remember that sashimi is raw fish, and uncooked fish can carry parasites or spoil if not handled properly.  Be sure to buy your fish from a reputable supplier or market.  Sashimi grade fish should never smell spoiled or bad – trust your nose and if the fish smells bad then avoid eating it.  Pregnant women or people with compromised immune systems may want to avoid it, especially shellfish~if you are not sure if you should be eating it, check with a physician.

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