Sashimi

Name: Sashimi
Cook time: 17 min
Total time: 17 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 120g Tuna (Akami), sashimi-grade, skinless; 120g Salmon, sashimi-grade, skinless; 120g Yellowtail (Hamachi), sashimi-grade, skinless; 150g Daikon Radish, finely julienned (tsuma); 4 leaves of Shiso; 4 tbsp Soy Sauce (Koikuchi Shoyu); 2 tsp Wasabi Paste

Clean, elegant sashimi showcasing pristine slices of tuna, salmon and yellowtail served with crisp daikon, fragrant shiso, soy sauce and a touch of wasabi. Simple and refined, this dish highlights the delicate texture and pure flavor of top-quality fish—perfect as a light starter or centerpiece for a Japanese meal.

Clean, elegant sashimi showcasing pristine slices of tuna, salmon and yellowtail served with crisp daikon, fragrant shiso, soy sau... Show more

Traditional Japanese Recipe

Health Grade

S+ · Outstanding

Rating

4.5

Time

15 min

Price

5,04 €

Calories

326 kcal

low calorie

healthy

nutritious

quick

Method

Wash the garnish

Rinse the Daikon Radish and Shiso leaves under cold water, then pat them dry so the plate stays crisp and clean.

Julienne the daikon

Peel the daikon if the skin is tough, then slice it into very fine julienne strands for a fluffy tsuma nest. Keep the strips light and airy rather than packed down.

Slice the fish

Pat the sashimi-grade Tuna (Akami), Salmon, and Yellowtail (Hamachi) very dry, then slice each piece across the grain into clean sashimi slices about 1/4 inch thick. Use one long, smooth cutting motion for each slice and wipe the blade between fish so the edges stay neat.

Plate and serve

Divide the daikon among chilled plates, arrange the tuna, salmon, and yellowtail in tidy little clusters or fans, and tuck the shiso leaves around the edges for color and aroma. Spoon the Wasabi Paste into a small mound and pour the Soy Sauce (Koikuchi Shoyu) into dipping dishes, then serve immediately.

Ingredients

Method

For 2 servings

Adjust servings

For the sashimi assortment

120g Tuna (Akami), sashimi-grade, skinless
120g Salmon, sashimi-grade, skinless
120g Yellowtail (Hamachi), sashimi-grade, skinless

Garnishes and condiments

150g Daikon Radish, finely julienned (tsuma)
4 leaves of Shiso
4 tbsp Soy Sauce (Koikuchi Shoyu)
2 tsp Wasabi Paste

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

326 kcal

16% of Daily kcal

Protein

42 g

83% RDI

Fat

14 g

3.2g sat fat

Carbs

5.6 g

2% RDI

Sugar

2.3 g

5% RDI

Fiber

1.5 g

5% RDI

Salt

1.3 g

26% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S+ · 10.0 / 10

Comments

Click to rate

Ingredients

For 2 servings

Adjust servings

For the sashimi assortment

120g Tuna (Akami), sashimi-grade, skinless
120g Salmon, sashimi-grade, skinless
120g Yellowtail (Hamachi), sashimi-grade, skinless

Garnishes and condiments

150g Daikon Radish, finely julienned (tsuma)
4 leaves of Shiso
4 tbsp Soy Sauce (Koikuchi Shoyu)
2 tsp Wasabi Paste

🧂 Plus ~1g of salt

Sashimi

Method

Wash the garnish

Julienne the daikon

Slice the fish

Plate and serve

Ingredients

Method

For the sashimi assortment

Garnishes and condiments

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the sashimi assortment

Garnishes and condiments

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