Mixed Sashimi, or Sashimi Moriawase, is a culinary masterpiece originating from Japan, exemplifies the essence of Japanese cuisine. With its simplicity and elegance, this dish transforms food into an art form. At its core, sashimi celebrates the natural flavors and textures of fresh seafood, making it a delightful and healthy choice. Not only is sashimi rich in protein and Omega-3 fatty acids, but it also boasts a low-calorie profile. Additionally, preparing sashimi is surprisingly straightforward, allowing you to indulge in this delectable delicacy in the comfort of your own home.
Sashimi is not only a feast for the senses but also a nutritious addition to your diet. Packed with high-quality protein, sashimi supports muscle development and repair, making it an excellent choice for fitness enthusiasts and health-conscious individuals alike. Moreover, the Omega-3 fatty acids found abundantly in seafood, such as salmon and tuna, offer various health benefits, including promoting heart health and reducing inflammation.
Contrary to popular belief, preparing sashimi is a straightforward process that requires minimal effort. Begin by selecting the freshest seafood available, ensuring its quality and taste. With a sharp knife and a delicate touch, slice the seafood into thin, elegant pieces. It is crucial to maintain precision during this step to enhance the visual appeal of the dish. Arrange the slices artfully on a plate and serve with soy sauce, wasabi, and pickled ginger for a harmonious blend of flavors. The result is a stunning presentation that captures the essence of sashimi.:
Sashimi represents the pinnacle of Japanese cooking, where simplicity and elegance merge to create a culinary masterpiece. With its emphasis on fresh seafood, mixed sashimi offers a healthy dose of protein and Omega-3 fatty acids while remaining low in calories. The ease of preparation allows anyone to enjoy this exquisite delicacy without the need for extensive culinary skills. So, embark on a gastronomic adventure and discover the artistry of sashimi—where taste, health, and simplicity intertwine to create an unforgettable dining experience.
First Published July 2021, Republished November 2023.
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 |
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
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:
- 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.
- 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.
- 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.
