Sashimi Platter
Indulge in the exquisite simplicity of a homemade sashimi platter, showcasing the pristine flavors of sushi-grade tuna and salmon. Each delicate, expertly sliced piece offers a melt-in-your-mouth texture, beautifully complemented by the subtle heat of wasabi and the tang of pickled ginger. This elegant Japanese appetizer is perfect for a special occasion or a refined culinary experience at home.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 2
- Difficulty
- Medium
Allergen information: may contain fish, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 150 gsushi-grade tuna loin, skinless, boneless
- 150 gsushi-grade salmon fillet, skinless, boneless
accompaniments
- 2 tbspsoy sauce, for serving
- 1 tspwasabi, fresh or paste, for serving
- 20 gpickled ginger, for serving
garnish
- 50 gdaikon radish, peeled and finely shredded for garnish
- 2 pcsshiso leaf, for garnish(optional)
Equipment
Sashimi knife · Cutting board · Serving platter · 3× Small dipping bowls · Paper towels · Mandoline (optional) (optional)
The method
Step by step
- 1
Ensure your sushi-grade tuna and salmon loins are thoroughly chilled in the refrigerator until ready to slice.
Cook’s note: Maintaining a very cold temperature for the fish is crucial for clean, precise cuts and optimal texture.
- 2
Gently pat the tuna and salmon loins completely dry with paper towels.
Cook’s note: Removing excess moisture from the fish surface helps prevent your knife from sticking and allows for smoother, more accurate slicing.
- 3
Prepare the daikon radish by peeling it and then shredding it finely using a mandoline or a sharp knife.
About 3 min
Cook’s note: Shredded daikon adds a refreshing, crisp texture and a mild, peppery flavor that cleanses the palate between bites of sashimi.
- 4
Place the dried tuna loin on a clean, stable cutting board.
- 5
Using a very sharp, long sashimi knife (or a chef's knife), slice the tuna against the grain into thin pieces, approximately 1/4 inch (0.6 cm) thick.
About 5 min
Cook’s note: Execute each slice with a single, fluid motion, pulling the knife towards you. Avoid a sawing motion, which can tear the delicate fish fibers.
- 6
Repeat the slicing process with the salmon fillet, cutting against the grain into pieces of similar thickness.
About 5 min
Cook’s note: For a wider, more elegant slice, hold your knife at a slight angle (about 45 degrees) to the fish as you cut.
- 7
Chill your serving platter in the refrigerator for at least 15 minutes before arranging the sashimi.
About 15 min
Cook’s note: A cold platter helps maintain the freshness and ideal temperature of the sashimi for a longer period, enhancing the dining experience.
- 8
Carefully arrange the sliced tuna and salmon neatly on the chilled serving platter, alternating the fish or grouping them separately for visual appeal.
About 3 min
Cook’s note: Consider fanning out the slices or creating small rosettes with the fish to elevate the presentation.
- 9
Garnish the platter artfully with the shredded daikon radish and fresh shiso leaves.
About 2 min
Cook’s note: The vibrant green of the shiso leaves and the white of the daikon provide a beautiful color contrast and aromatic notes.
- 10
Serve the sashimi platter immediately with small individual dishes containing soy sauce, a dollop of wasabi, and a few slices of pickled ginger on the side.
Cook’s note: Encourage guests to mix their own desired amount of wasabi into the soy sauce, as personal preference varies greatly.
Keep it good
For an elevated experience, pair this sashimi platter with a crisp, dry sake or a light-bodied white wine like a Sauvignon Blanc. Consider adding other sushi-grade fish like hamachi (yellowtail) or scallops for variety. A small bowl of steamed short-grain rice can also be served alongside for a more complete meal.
Sashimi is best consumed immediately. If you have any leftovers, store them in an airtight container, tightly covered with plastic wrap directly touching the fish, in the coldest part of the refrigerator.
Sashimi should not be reheated. It is a raw dish and meant to be served chilled.
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