Otsukuri: Assorted Sashimi Platter

Name: Otsukuri: Assorted Sashimi Platter
Total time: 20 min
Ingredients: 50g fresh tuna sashimi-grade; 50g fresh yellowtail sashimi-grade; 50g fresh sea bream sashimi-grade; 1 teaspoon wasabi paste; 2 tablespoons soy sauce; Shiso leaves or daikon radish for garnish (optional); Lemon slice for garnish (optional)

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20 minTotal time

MediumDifficulty

150kcal / serving

Ingredients

For 1 serving

servings

50g fresh tuna sashimi-grade
50g fresh yellowtail sashimi-grade
50g fresh sea bream sashimi-grade
1 teaspoon wasabi paste
2 tablespoons soy sauce
Shiso leaves or daikon radish for garnish (optional)
Lemon slice for garnish (optional)

Ingredient substitutions

Wasabi paste Freshly grated wasabi, using a similar small amount.
Soy sauce Tamari in the same amount; its flavor is similar, though it may still contain soy.
Shiso leaves Daikon radish, finely shredded, for a crisp, mild garnish.
Lemon slice A thin lime slice for a similarly bright citrus accent.

Nutrition per serving

Estimated values for 1 serving, 150 kcal

Protein23 g

Carbohydrates3 g

Fat5 g

Fiber 0 g · Sugar 1 g · Sodium 1100 mg

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An elegant assortment of fresh tuna, yellowtail, and sea bream sashimi, served with traditional condiments of wasabi and soy sauce. This dish highlights the pristine quality of the seafood with a simple yet artful presentation.

Steps

Ensure all fish are properly chilled and sliced into thin, even pieces approximately 1/4 inch thick.
Arrange the slices of tuna, yellowtail, and sea bream on a chilled serving plate with slight overlap, creating an appealing pattern.
Place a small dollop of wasabi on the side of the plate.
Pour soy sauce into a small dipping bowl.
Garnish the plate with shiso leaves or finely shredded daikon radish and a lemon slice if desired.
Serve immediately to enjoy the freshness of the fish with wasabi and soy sauce as condiments.

Tips for Otsukuri: Assorted Sashimi Platter

Look for clean, glossy slices with no dry edges; dull or watery surfaces can indicate the fish has lost freshness.
Keep the fish and serving plate cold while arranging, and avoid leaving the platter at room temperature before serving.
Use separate small dishes for soy sauce so each diner can season lightly without soaking the fish.

Drink pairing

A crisp, dry junmai sake
Its clean, subtle character complements the delicate flavors of the tuna, yellowtail, and sea bream without overpowering them.

0% option: Chilled unsweetened green tea

Storage

Sashimi is best eaten fresh the same day. Keep any leftovers covered and refrigerated, and discard them if they have been at room temperature for more than 2 hours.

Frequently asked questions

How can I tell whether the sashimi is fresh?

Choose fish sold specifically for raw consumption, with a clean scent and moist, glossy flesh. Avoid pieces that look dull, dry, or slimy.

Can I prepare the platter ahead of time?

For the best texture, slice and arrange it just before serving. You can chill the plate and set out the condiments beforehand.

How should I eat the fish with the condiments?

Dip each piece lightly in soy sauce; use a little wasabi on the fish or in the sauce according to your taste.